Special Issue on Food Microbiology
Food
Microbiology focuses on the study of microorganisms that colonize, create, and
process, or contaminate and spoil food. It studies the microorganisms that
cause food spoilage; pathogens that may cause disease; microbes that are used
to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and
microbes with other useful roles, such as producing probiotics. The goal of
this special issue is to provide a platform for scientists and academicians all
over the world to promote, share, and discuss various new issues and
developments in the area of Food Microbiology.
In this
special issue, we intend to invite front-line researchers and authors to submit
original research and review articles on exploring Food
Microbiology. Potential topics include, but are not limited
to:
-
Food environments
-
Food fermentations
-
Food production
-
Food quality and spoilage
-
Foodborne microorganisms
-
Helicobacter pylori
-
Lactic acid bacteria
-
Lactobacillus
-
Lactococcus
-
Propionic acid
-
Saccharomyces
-
Thermophilus
-
Wine production
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 specify the “Special Issue” under your manuscript title. The
research field “Special Issue - Food Microbiology” should be selected
during your submission.
Special Issue Timetable:
Submission Deadline
|
March 6th, 2024
|
Publication Date
|
May 2024
|
Guest
Editor:
For further questions or inquiries, please
contact Editorial Assistant at
fns@scirp.org.