Special Issue on Innovations in Microbiology, Biotechnology and Food Science

Innovations in Microbiology, Biotechnology and Food Science is an interdisciplinary academic field that explores cutting-edge advances in microbial science, biotechnology and food systems to improve food quality, safety, sustainability and human health. It covers topics such as microbial biotechnology, food microbiology, fermentation, functional foods, synthetic biology bioengineering, and sustainable food production. The field integrates emerging technologies to address global challenges in food security, environmental sustainability, nutrition and industrial bioprocessing.

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

• Food Microbiology and Microbial Safety
• Microbial Biotechnology and Industrial Applications
• Fermentation Technology and Functional Foods
• Synthetic Biology and Genetic Engineering
• Food Biotechnology and Nutritional Innovation
• Probiotics, Prebiotics and Gut Microbiome
• Sustainable Food Production and Biotechnology
• Food Quality Control and Advanced Detection Technologies
• Agricultural Microbiology and Plant Biotechnology
• Green Bioprocessing and Enzyme Engineering
• AI-Driven Predictive Microbiology for Food Safety
• Food Microbiology and Public Health

According to the following timetable:

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

AiM Editorial Office