About this Research Topic
Biotechnology in food science has emerged as a pivotal field, significantly impacting crop yield, cereal processing, oil refining, dairy, and confectionery products. The integration of molecular biology, metabolic engineering, and fermentation technology has enabled the transformation of nonedible items into palatable food products with enhanced nutrition and extended shelf life. Despite these advancements, challenges remain, such as optimizing fermentation conditions to prevent the production of harmful toxins and ensuring the consistent quality of biotechnologically processed foods. Recent studies have demonstrated the potential of biotechnology to improve food edibility, enhance vitamin and amino acid content, and remove unwanted components. However, there is still a need for comprehensive research to address gaps in food safety, quality control, and the development of sustainable food production methods.
This research topic aims to explore the various biotechnological approaches available for use in the pre- and post-harvesting of products, food processing, preservation technologies, and methods for monitoring food safety and quality. The primary objectives include investigating the improvement of crop yield and microbial products through molecular biology, the role of enzymes in extending the shelf life of food products, and the development of functional foods with health-promoting properties. Additionally, the research will focus on biotechnology-based solutions for reducing food waste and promoting sustainability in food production.
To gather further insights into the boundaries of biotechnology in food science, we welcome articles addressing, but not limited to, the following themes:
- Improvement of crop yield and microbial products involving molecular biology
- Use of food additives to improve flavor, taste, and texture
- Role of enzymes to improve the shelf-life of food products
- Use of fermentation technologies for the production of food
- Role of biotechnology in food safety and quality control
- Use of biotechnology in developing functional foods with health-promoting properties
- Biotechnology-based solutions for reducing food waste and promoting sustainability
This research topic aims to explore the various biotechnological approaches available for use in the pre- and post-harvesting of products, food processing, preservation technologies, and methods for monitoring food safety and quality. The primary objectives include investigating the improvement of crop yield and microbial products through molecular biology, the role of enzymes in extending the shelf life of food products, and the development of functional foods with health-promoting properties. Additionally, the research will focus on biotechnology-based solutions for reducing food waste and promoting sustainability in food production.
To gather further insights into the boundaries of biotechnology in food science, we welcome articles addressing, but not limited to, the following themes:
- Improvement of crop yield and microbial products involving molecular biology
- Use of food additives to improve flavor, taste, and texture
- Role of enzymes to improve the shelf-life of food products
- Use of fermentation technologies for the production of food
- Role of biotechnology in food safety and quality control
- Use of biotechnology in developing functional foods with health-promoting properties
- Biotechnology-based solutions for reducing food waste and promoting sustainability
Keywords: Biotechnology, enzymes, nutrition, fermentation, food safety, functional foods, sustainability, molecular biology
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
