Dear Colleagues,

The food system is currently questioned due to its great impact on climate change, human health (including nutritional diseases and zoonoses, but also illnesses caused by phytochemical pollutants, and its responsibility to push the world out of the antibiotic era), species extinction, etc. Microorganisms have been used since ancient history to carry out food transformation. Besides alcoholic beverages, microbial fermentation often provides better digestibility and a longer shelf life with a low energy cost. Recent work on precision fermentation shows that microorganisms can target specific molecules in food to degrade off-flavors, antinutritional factors, toxins, and chemical pollutants, or bring new molecules that are active for taste or health. Contrasting with some additives, microorganisms can directly transform precursors from the food matrix without any complex chemical formulation, thereby contributing to a “clean-label” approach, diminishing the list of ingredients in the food product.

This Special Issue aims at collecting works dealing with new approaches for precision fermentation for sustainable and clean-label food. Analyses on risks and abuses of this concept will also be welcomed.

Prof. Dr. Yves Wache
Dr. Rosanna Tofalo
Dr. Giorgia Perpetuini
Dr. Awanwee Petchkongkaew
Guest Editors

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• Beneficial microorganisms
• Fermentation technology
• Food transformation
• Food safety and quality
• Clean label
• Sustainability