Edited by Maria Papagianni
Microbial food biotechnology research is critical for advances in food production, food safety, food security, value-added food products, functional foods and human nutrition, as well as furthering fundamental research in biotechnology and the agricultural sciences. Microbial Cell Factories presents the 'Microbial food biotechnology' series to cover the cell factory aspects of the exploitation of microorganisms or their parts and enzymes in food production. Potential topics include, but are not limited to, microbial physiology, biochemical engineering, genetic and metabolic engineering and systems biotechnology of food microorganisms.
An article in this collection has been featured in the BioMed Central blog, On Biology:
Frozen dough technology: where science and your daily life meet.