Fermentation as a Strategy to Improve the Functional and Nutritional Value of Foods—2nd Edition

Dear Colleagues,

Increasing consumer demand for nutritious and healthier products has driven researchers and manufacturers to favor innovative and sustainable food production and preservation methods.

Among these methods, fermentation is a centur-old food preservation and enhancement technique that has gained renewed interest owing to its capacity to improve the taste, texture, and functional and nutritional value of many food items.

This Special Issue, titled "Fermentation as a Strategy for Improving the Functional and Nutritional Values of Foods", delves into the pivotal role played by the fermentation process in improving the healthy and sensory attributes of various food products by enhancing the overall nutritional profile, as well as the bioavailability of essential nutrients and bioactive compounds, and reducing the presence of anti-nutrients in a wide array of food items.

The Special Issue also explores the contributions of fermentation to food shelf life and safety, as it often leads to the production of natural preservatives and antimicrobial agents, reducing the need for chemical preservatives. This Special Issue also highlights the importance of fermentation in terms of creating unique flavors and textures, elevating the gastronomic experience for consumers, and promoting both culinary delight and improved health outcomes.

This Special Issue invites original research articles, reviews, and insights to explore the diverse applications of fermentation in the food industry, and it represents a valuable resource for researchers, food scientists, and industry professionals seeking to harness the potential use of fermentation as a sustainable and health-focused approach to food production, bridging the gap between tradition and innovation in pursuit of healthier and more flavorsome foods.

Dr. Morena Gabriele
Dr. Laura Pucci
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• fermentation
• food biotechnology
• food and beverages
• fermented foods
• nutraceuticals
• functional foods
• microorganisms
• bacteria
• yeast
• fungi
• bioactive compounds
• antioxidants
• antimicrobial
• food safety
• food preservation
• food quality
• probiotics