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:

For publishing inquiries, please feel free to contact the Editorial Assistant at submission.entrance1@scirp.org

AiM Editorial Office

aim@scirp.org