Special Issue on Microbiology, Biotechnology and Food Sciences

Microbiology, Biotechnology and Food Sciences is an interdisciplinary field that explores the use of microorganisms and biological processes to enhance food production, safety, and quality. It integrates microbiological techniques to understand foodborne pathogens, biotechnological applications to modify or improve food products, and scientific principles to ensure food safety and nutritional value. The field drives innovation in food processing, preservation, and sustainability, contributing to advancements in health, agriculture, and environmental management.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on Microbiology, Biotechnology and Food Sciences. Potential topics include, but are not limited to:

• Food microbiology
• Industrial microbiology
• Agricultural microbiology
• Food biotechnology
• Fermentation technology
• Food safety and quality control
• Genetic modification and engineering
• Bioprocessing and food engineering
• Food preservation
• Probiotics and prebiotics
• Food enzymology
• Nutritional microbiology
• Nutrigenomics and food metabolomics
• Functional foods
• Food microbiology and public health
• Foodborne illness
• Microbial ecology
• Waste management in food production

According to the following timetable:

Guest Editor: Prof. Dr. Seval Sevgi KIRDAR (Burdur Mehmet Akif Ersoy University, Turkey)

For publishing inquiries, please feel free to contact the Editorial Assistant at [email protected]

AiM Editorial Office

[email protected]