Yeast in the Implementation of Circular Food Production and the Farm-to-Fork Strategy
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".
Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 138
Special Issue Editor
Interests: food biotechnology and microbiology; non-conventional yeast biotechnology; functional polysaccharides; yeast cell wall polymers; β-glucans; mannoproteins; waste valorization; mycotoxins; bioplastic
Special Issue Information
Dear Colleagues,
In the face of continuous population growth, the demand for food is increasing, which, in parallel with unfavorable climate changes, may further limit access to nutrients in some regions of the world. The challenge is to build sustainable models of providing high-quality protein alternatives to animal protein, but also other food ingredients, such as lipids, vitamins, polysaccharides, dyes, and others. An alternative source of food ingredients, as well as functional food additives, is yeast biomass and products of their metabolism. Concentrating efforts on developing solutions based on the biotechnological use of yeast, capable of transforming low-value non-food biomass from agriculture, food production, and forestry into high-value food ingredients may contribute, to some extent, to reducing the dependence of food production on arable land, water, and changing climatic conditions. Yeast can help in managing waste by feeding people and animals, which is consistent with the idea of a circular economy. It is also possible to use yeast as a bioprotectant and biofertilizer that promotes animal or plant growth while reducing reliance on antibiotics and synthetic fertilizers, respectively.
Prof. Dr. Anna Bzducha-Wróbel
Guest Editor
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Keywords
- yeast biomass
- non-conventional yeast
- food ingredients (protein, lipids, polysaccharides, vitamins, and dyes)
- functional food additives
- valorization of agri-food waste
- bio-protection
- bio-fertilizers
