Advancing Food Production Through Enzyme and Microbial Biotechnology

Biotechnology is transforming food science, offering solutions for food safety, enhanced nutrition, and environmental sustainability. Through the development of advanced enzymes and improved microbial strains, the industry can address global challenges such as food security and public health. Yet, the practical application of these technologies in food systems remains an area ripe for research and development. Recent studies have shown promising results in enhancing food nutritional value and safety through biotechnological methods, but there are still significant gaps in understanding the scalability and long-term impacts of these innovations. Addressing these gaps is crucial for the effective integration of biotechnology into mainstream food production, ensuring that the benefits are maximized while potential risks are minimized.

This research topic aims to examine current and emergent biotechnological methods in food production, aiming to address the practical challenges and evaluate the effectiveness of these technologies. It will provide a platform for the dissemination of innovative research, with the ultimate goal of advancing the field and contributing to a more efficient and health-conscious food industry. Specific questions include how to optimize enzyme technology for food processing, the role of microbial biotechnology in food development, and the potential for biotechnological methods to enhance food safety and nutritional value.

To gather further insights in the practical application and scalability of biotechnological processes in food production, we welcome articles addressing, but not limited to, the following themes:

- Enzyme technology applications in food processing

- Microbial biotechnology for food development

- Enhancing food nutritional value through biotechnology

- Biotechnological methods for food safety

- Sustainable practices in food biotechnology

- Scaling up biotechnological processes in food production

- Immobilization of food industry enzymes/microbes for food development

- Contributions of food biotechnology to health and diet

- Advances in functional foods through biotechnological processes

- Reducing allergenicity in foods using biotechnological approaches

- Development of probiotics and prebiotics through biotechnological innovation.

Research that bridges theory and practical application, offering solutions to the current challenges in the food industry, is especially encouraged.

Keywords: Microbial biotechnology, Enzyme technology, food nutritional value, biotechnological methods, food production

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.