Welcome to Food Bioengineering

Facing the challenge of the ever-increasing world population, we must supply high-quality food in sufficient quantity and in an environmentally friendly and efficient manner. Food bioengineering, as a cross-disciplinary between food science and bioengineering, provides the technical possibility to develop sustainable processes to produce healthy, safe, and nutritional foods. The combination of food sciences and bioengineering has realized the production of a wide variety of foods with enhanced shelf life, functionality, and quality to meet versatile consumer demands. Food bioengineering, or applying bioengineering advances in food processing, will undoubtedly continue to play a significant role in maximally utilizing available raw materials and minimizing their waste-releasing emissions, including carbon dioxide. Research and development in Food Bioengineering have become even more extensive and intensive than ever before.

Food Bioengineering is a new open-access journal providing a global platform for peers with interests and activities spanning the cross-disciplinary disciplines of food science, food engineering, bioengineering, nutrition, and chemical engineering. The platform enables authors and readers to communicate their research on innovative technologies and next-generation ingredient sources for sustainable technology development of food processing.

Food Bioengineering will publish original research and review articles, short communications that describe all aspects of biosynthesis and metabolic engineering for food production, food enzymology, food bioprocess engineering, biomaterials for food packaging, health significance of functional foods, future foods, biosensors for food analysis, food chemical engineering, among other relevant topics.

Food Bioengineering aims to become a leading international journal publishing the highest quality original contributions on the latest developments, where each article will make a clear contribution to further basic and applied knowledge in the innovative technologies and next-generation ingredient sources for healthy and sustainable food developments with bioengineering means. By focusing on these areas of research and encouraging the publication and dissemination of such studies, this journal will promote and enhance research in this scientific and technological discipline. Here is our inaugural issue of Food Bioengineering, including three reviews, one editorial, and six original research articles. This collection encompasses several important topics of our journal, reporting the biomanufacturing of lactoferrin and ergothioneine, the expression and immobilization of enzymes for chitooligosaccharides, and D-tagatose production, the health significance of whole wheat flour diet and lactic acid bacteria, and the application of alternative food processing methods. We welcome manuscript submissions of high-quality, innovative, and cutting-edge research works from academics and scientists worldwide. We sincerely invite you to help us shape and develop Food Bioengineering with your own discoveries.