Recombinant Proteins for Food Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (20 October 2023) | Viewed by 9761
Special Issue Editors
Interests: relationships between the food structure; digestion and release of nutrients and bioactive compounds; encapsulation of active food ingredients; strategies to develop future food systems with better nutrition value
Special Issues, Collections and Topics in MDPI journals
Interests: understanding structures; interactions and functions of food proteins; food emulsions, encapsulation, protection and delivery of bioactive compounds in foods and food formulations
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Advances in biotechnology and genetic engineering are increasingly being applied in the context of food production to produce animal proteins, often referred to as "recombinant proteins" or "alternative proteins". This trend is driven by the urgent need to improve the environmental sustainability of our current food production systems and enhance human health. Recombinant protein technology involves the creation and insertion of specific DNA sequences into non-animal cells (e.g., plants, yeast, fungi, or bacteria). The expressed proteins can then be purified and used as a primary functional ingredient to develop animal-free cellular agriculture food products. Major challenges include the optimisation of the production processes, the improvement of product quality, safety, and increasing product diversity.
This Special Issue invites reviews, opinion articles, and original research articles in the following areas:
- Precision fermentation technologies (e.g., recombinant protein expression in microbial and yeast systems, plant cells, and mammalian cells);
- The isolation/purification and characterisation of expressed proteins;
- The functionality of fermentation-produced milk proteins, egg proteins, enzymes, etc.;
- The formulation and manufacture of food products containing recombinant proteins;
- Cell culture technologies for animal food production (e.g., cultured meats);
- Sensory, consumer, and regulatory aspects of recombinant food proteins.
Dr. Alejandra Acevedo-Fani
Prof. Dr. Harjinder Singh
Guest Editors
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 submissions that pass pre-check are 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 semimonthly 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 2900 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.
Keywords
- cellular agriculture
- cultured meats
- milk proteins
- recombinant proteins
- protein functionality
- alternative proteins
- food applications