Special Issue "Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods"
Deadline for manuscript submissions: 31 December 2021.
Interests: microalgae biotechnology; bioactive compounds; proteins; functional foods; sustainability; waste valorization
Interests: microalgae biotechnology; photosynthesis; sustainability; biomass production; waste valorization; agricultural products
Special Issues and Collections in MDPI journals
Special Issue in Energies: Modeling, Optimization and Control in Algal Biotechnology
Special Issue in Agronomy: CO2 Technologies Applied to Vegetable Growing Systems
The increasing global demand for natural resources has drawn special attention to the need to develop new supply pathways based on inexhaustive sources with a reduced environmental impact. The exploitation of photosynthesis is particularly appealing because light, an inexhaustible source of energy, together with carbon dioxide, a chemical component we need to get rid of, are the major ingredients to build up a climate-action-compliant biochemical production chain with unlimited possibilities. Microalgae are one of nature’s finest examples of solar energy conversion systems and are key for a sustainable food supply. These microorganisms are naturally rich in proteins, polyunsaturated fatty acids, and biologically active molecules including valuable pigments. However, although the number of food products containing microalgae has increased during the last decade, microalgae are not yet a common food ingredient. Their production is confined to niche markets where the product high value compensates for high production costs and low yields. Other aspects such as low production capacity, strong organoleptic attributes, strict regulations, and lack of consumer knowledge about their health benefits are limiting their incorporation into foods. Further studies on these aspects are needed and will surely promote the production and consumption of this valuable resource.
Dr. Tomas Lafarga
Prof. Dr. Francisco Gabriel Acién Fernández
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- microalgae production
- novel culture media
- agricultural co-products
- downstream processing
- polyunsaturated fatty acids
- functional foods