Special Issue on Microbiology, Biotechnology and Food Sciences

Microbiology, Biotechnology and Food Sciences is an interdisciplinary academic field that explores microorganisms, their applications, and their impact on food systems, health and industry. It studies microbial physiology, genetics and interactions, along with biotechnological techniques for producing pharmaceuticals, enzymes, and bio-products. The field also focuses on food safety, preservation, quality and innovation, integrating microbiology and biotechnology to enhance nutrition, sustainability and industrial processes.

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:

• Microbial physiology and genetics
• Food microbiology and safety
• Industrial and environmental microbiology
• Agricultural microbiology
• Food biotechnology
• Fermentation technology
• Enzyme technology and biocatalysis
• Food biochemistry and nutrition
• Genetic modification and engineering
• Bioprocessing and food engineering
• Biopreservation & antimicrobial systems
• Food mycology & mycotoxin management
• Probiotics and functional foods
• Nutrigenomics and food metabolomics
• Food microbiology and public health
• Waste management in food production

According to the following timetable:

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

AiM Editorial Office