Microbial Culturing and OMICs Solutions in Foods Sustainable Supply Chain: Culturing, Genomics, Metagenomics and Transcriptomics Approach
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".
Deadline for manuscript submissions: 20 November 2024
Special Issue Editors
Interests: food microbiology; food chemistry; food science; food safety; fermentation microbiology; probiotics; yeasts; molecular biology; food analysis
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; food Safety
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue delves into the utilization of microbial and technological alternatives to enhance the food process within a sustainable food supply chain. It emphasizes the integration of innovative microbial techniques to advance food and fermented food practices, thereby aligning with sustainable development goals in the food sector.
We are looking for contributions that will be evaluated in the peer review process in the journal Foods from distinguished researchers with experience in international labs and diverse academic groups. Indeed, the publication elucidates the synergy between advanced microbiology, techniques that impact sustainable food, and fermented food production methods. Furthermore, this Special Issue explores the genetic and phenotypic aspects of microorganisms, particularly bacteria and yeasts, as well as new technologies that can impact the safety and quality of food, thus holding significant promise for technological advancements in sustainable food systems.
Through this Special Issue, we expect to demonstrate results from culturing, prediction models, the comparison of technologies, genomics, transcriptomics, metagenomics, and metatranscriptomics. This aims to contribute new trends that may be considered for implementing sustainable food chains in the industry.
Dr. Wilson José Fernandes Lemos Junior
Prof. Dr. Leandro Pereira Cappato
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at mdpi.longhoe.net 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
- Microbial alternatives
- Fermentation enhancement
- Sustainable food supply chain
- Microbial techniques
- Advanced microbiology
- Food science and technology
- Environmental and human health microbiomes
- Genetic and phenotypic analysis
- Technological advancements in fermentation.
