Special Issue on Microbiology, Biotechnology and Food Sciences
"Microbiology,
Biotechnology and Food Sciences" is an interdisciplinary academic field
that encompasses the study of microorganisms, their applications in
biotechnology, and their impact on food production and safety. It involves
researching and understanding the intricacies of microorganisms at the
molecular and cellular level, developing biotechnological tools and techniques
for various applications, and exploring the interactions between microorganisms
and food, including fermentation processes, food preservation, and foodborne
pathogens. This field aims to improve food quality, sustainability, and safety
through innovative approaches and scientific advancements.
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
-
Fermentation science
-
Industrial microbiology
-
Food safety and quality
-
Molecular biotechnology
-
Bioprocessing and food engineering
-
Nutritional microbiology
-
Environmental microbiology
-
Agricultural microbiology
-
Public health microbiology
-
Foodborne
illness
Authors should read over the journal’s For Authors carefully before submission. Prospective
authors should submit an electronic copy of their complete manuscript through
the journal’s Paper Submission System.
Please kindly notice that the “Special Issue”
under your manuscript title is supposed to be specified and the research field
“Special Issue – Microbiology, Biotechnology and Food
Sciences”
should be chosen during your submission.
According to the
following timetable:
Submission Deadline
|
March 7th, 2024
|
Publication Date
|
May 2024
|
For
publishing inquiries, please feel free to contact the Editorial Assistant at submission.entrance1@scirp.org
AiM
Editorial Office
aim@scirp.org