Application of Biotechnology in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (25 May 2023) | Viewed by 7857

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Special Issue Editor

Dr. Mohamed Koubaa

Dr. Mohamed Koubaa

Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Ecole Supérieure de Chimie Organique et Minérale, 1 Allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France
Interests: fermentation; emerging processing technologies; valorization of by-products and agro-industrial waste bioprocess; antioxidant bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Biotechnology applied in the food industry allows the improvement and better control of processed and unprocessed food products. They involve molecular markers for the identification and traceability of these products. They also allow the synthesis of enzymes of food interest and the selection of new strains that perform better in fermentation processes. Besides, a wide range of molecules can be produced by fermentation, extracted, and purified and could be applied in the food industry. The conversion of low-cost substrates to produce high-value added compounds is also of high interest, and many food sectors are converting the by-products they generate into food-valuable compounds, through biotechnological processes.

In view of the above potential and developments, the journal Foods is inviting authors to submit unpublished original contributions, critical review articles, and short communications for consideration in the Special Issue “Application of Biotechnology in Food Processing”. Topics covered in this Special Issue include but are not limited to:

• The use of molecular markers for the identification and traceability of food products;
• Liquid state- and solid-state fermentation for the production of enzymes and food additives;
• Production of food-additives by the conversion of low-cost substrates;
• Engineering of novel microbial strains for food transformation.

Dr. Mohamed Koubaa
Guest Editor

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.

Keywords

• fermentation
• molecular markers
• low-cost substrate transformation
• strains for food additives
• enzymes
• white biotechnology
• food-valuable compounds

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