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Call for Papers:  Bio-based Functional Food Ingredients

Introduction

The rising global interest in health, nutrition, and sustainability issues is creating high demand for innovative Food Ingredients for applications in both food and health. The move from chemical methods of production to green biotechnology processes is fostering innovation in the development of sustainable ingredients that also benefit health.

The current Special Issue of the journal on “Bio-based Production of Functional Food Ingredients (BPFFI)” calls for contributions of innovative research papers and reviews on , synthetic biology, microbial technologies, enzymology, and sustainable food production systems.

The primary purpose of this special issue is to bring forth a multidisciplinary forum for research in Functional Ingredients that not only enhances nutritional and ecological aspects but also improves future innovations.  

Why publish in this issue?

Submission to this Special Issue provides numerous academic and scientific benefits for researchers who conduct studies in the field of food science, biotechnology, and nutraceuticals. The Special Issue provides an excellent platform to develop innovative studies concerning Food Ingredients.

Publishing in this issue offers several key advantages:

  • Scientists can participate in the emerging research studies in the area of Food Technology and biomanufacturing.
  • This subject offers chances for scientists to explore new approaches for the synthesis of Nutraceutical Ingredients.
  • It is advised that scientists should come up with their discoveries on microbial fermentation, synthetic biology, enzymes and artificial intelligence-based ingredient synthesis.
  • The current Special Issue provides opportunities for multidisciplinary research related to green manufacturing, food safety, and nutrition innovation.
  • Papers published in the Special Issue will be recognised worldwide in a renowned journal.

    • Scope

    The Call for Papers encourages submissions of original research articles, review articles, conceptual papers, and bibliometrics on the following topics:

  • Production of Bio-based Functional Food Ingredients by using Microbial/Enzymatic Approaches
  • Synthetical Biology approaches for the manufacturing of functional ingredients
  • Artificial Intelligence approaches for the biosynthesis of food and fermentation optimisation
  • Sustainable and Low-Carbon Production Systems for Food Ingredients
  • Microbial cell factories for producing food ingredients
  • New developments in Functional Food Science
  • Scalability & commercialisation of Nutraceutical products
  • Green economic practices in the food and health sectors

    • Contact PhD Assistance research lab today to publish your research papers in Scopus and PubMed-indexed journals!

    Know More About This Issue

    The rising demands from consumers for health and safety in food consumption are major factors that have helped contribute significantly towards the development of the global food industry. The application of advanced and sustainable biological techniques is becoming increasingly popular among modern food production firms in order to increase efficiency.

    In recent years, the appearance of Bio-based Functional Ingredients has been one of the most significant innovations in the field of food biotechnology, nutrigenomics, and food research. Technologies, including microbial fermentation, enzyme engineering, and metabolic engineering, have been shaping the future of Functional Food Ingredients Research and sustainable food production.           

    The novel research, focused on both ecological sustainability and enhancement in terms of nutritional quality, industrial innovation, and health impacts, forms the core idea of the Special Issue presented herein. We welcome contributions from various areas involving developments in biotechnological, food engineering, microbial technology, biochemical and green manufacturing innovations.

    Scientists working in the areas of food science, biotechnology, nutraceuticals, fermentation, synthetic biology, microbial engineering, and sustainable processing, among others, are highly encouraged to contribute their papers to the Special Issue entitled Next Generation Functional Food Technology.

    Call for Papers on Functional Food Ingredients

    Key factors           

  • Hype surrounding AI, Blockchain, Metaverse, and other such technological developments can be explored by researchers from an academic standpoint.
  • This topic presents many opportunities for research into digital strategies, organisational agility, and future governance structures.
  • Research into this topic allows adopting a multi-disciplinary perspective while linking organisational theory and research into Emerging Technologies.
  • The usage of AI-based approaches, bibliometrics, systematic review, and digital traces is welcomed when making future-oriented research contributions.
  • International visibility will be ensured through publication in a leading and internationally acknowledged journal.
  • Future-oriented topics, including digital infrastructure, innovation stories, and market systems, will be highly considered.

    • How We Support Your Submission

    PhD Assistance Research Lab provides professional manuscript writing and journal submission services to researchers who plan to contribute articles in this special issue on Functional Food and Sustainable Food Biotechnology.

    Our experts provide support for:

  • Manuscript writing and scientific editing
  • Literature review development and synthesis
  • Research framework development
  • Statistical analysis and data interpretation
  • Journal formatting and reference management
  • Plagiarism checking and proofreading
  • Reviewer comment response support
  • Journal submission assistance.

    • Authors get the advantage of being guided by experts to enhance their manuscript writing skills, stay compliant with the journal guidelines, and ensure better scientific writing. From our end, we will see to it that the manuscripts of the authors are in line with the focus of the research journal on Functional Foods.

    Journal Guidelines:

  • Manuscripts should be of high theoretical/methodological/empirical contribution.
  • The authors must select manuscript type as “VSI: BPFFI”.
  • A peer review process will apply to all submissions.
  • Research articles must be relevant to the area of Food Ingredients Research and sustainable food innovation.

    • For researchers intending to publish their research work in areas such as Nutraceuticals and Food Technology, guidance from PhD Assistance Research Lab can help you publish your manuscript successfully.

    Free Guide: How to Write the Journal Manuscript

    Book a free consultation to get guidance from the PhD assistance research lab for writing a credible research manuscript and submitting it in the high-quality journal.

    Reference

    Food Wellness. (2026). Call for Papers: Bio-based Production of Functional Food Ingredients (BPFFI). Elsevier Special Issue.

     https://www.sciencedirect.com/

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