Biotechnology and Sustainable Food Processing

Biotechnology has always been present in food processing, its impact in the development of new food products being of increasing importance, allowing not only for the development of new and more sustainable food products but also to developing products that address the consumer needs for healthy and personalized diets. Biotechnology has a pivotal role in the development of personalized nutrition, creating functional foods that offer health benefits beyond basic nutrition and using novel protein sources. Moreover, by introducing more efficient and greener technologies throughout the entire food chain, biotechnology will also contribute to the creation of a more sustainable food sector. Overall, the integration of biotechnology in the food sector is crucial for addressing the global need for safe, sustainable, and high-quality food systems.The Research Topic "Biotechnology and Sustainable Food Processing" will publish high quality papers describing the latest advances in this topic presented in the XII International Forum on Industrial Bioprocesses, held in Braga, Portugal. It is expected that scientific advances on the improvement of existing food products and processes based on biotechnology are presented as well as in the development of new biotechnology-based products.Addressing the current needs of the consumer for healthier and personalized nutrition is also a topic that is expected to be considered in this RT. Considering the relevance of the development of a more resilient, circular and sustainable food system, the RT is also expecting that results on the use of biobased technologies for the processing and valorization of agro-industry biomass and effluents are also reported.This Topic will explore areas and welcome papers from authors in: - Fermentation technology- Enzymatic technology- Advanced separation and purification processes- By-products valorisation- Functional foods- Food and health and nutrition - Alternative proteins (non-conventional, algal and fungi)- Cultured meat- Sustainable food processing (non-thermal food processing, ohmic heating, electric fields-based technologies)- Clean label food products- Food preservation and food quality- Food safety and food security- Agro-industry biomass valorisation and food biomass-based biorefineries- Sustainability and circularity in the food sector- Food packaging- Food nano-biotechnology, including controlled delivery systems- Prebiotics and probiotics- In-vitro gastro-intestinal digestion models Topic editors: José Antonio Teixeira, Ricardo N. Pereira, Clarisse Nobre, Eduardo Coelho Source: https://www.frontiersin.org/research-topics/80916/biotechnology-and-sustainable-food-processing