Collection
Food Synthetic Biology
- Submission status
- Closed
With environmental pollution and population growth, the traditional food industry faces enormous challenges regarding a safe, nutritious, and sustainable food supply. Therefore, it is crucial to urgently solve how to develop novel resources to provide healthier and sustainable human food. The emergence of synthetic biology has brought a turning point toward solving the above issues.
The effective combination of food science and synthetic biology, which can be termed “food synthetic biology”, is not only an important technology to break through the existing problems of food safety and nutrition, but also the primary method to overcome the unsustainability problems challenging to be solved by the traditional food technology. Food synthetic biology allows us to produce foods or improve their function using programmed food cell factories, engineered microbial consortia, or the cell-free biosynthesis platform.
In this special issue, a series of articles in this field are presented, providing a state-of-the-art view of synthetic biology for food or food ingredients. On behalf of the journal editors, we hope that this special issue will become an essential resource for future research and that you will enjoy this special issue.
This collection was curated by the Editor in Chief from articles that also appear in the journal's issues. The journal’s standard peer review policy applies here. If an article was also included in a special issue of the journal, please see the instruction for authors for the special issue peer review policy.
Editors
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Long Liu &
Long Liu
Professor, School of Biotechnology, Jiangnan University, China. His key research interests are: synthetic biology, metabolic engineering, genetic circuits, metabolic models, nutraceuticals bioproduction, etc.
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Jian Chen
Professor, School of Biotechnology, Jiangnan University, China. His key research interests are: fermentation engineering and environmental biotechnology.
Articles (12 in this collection)
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Synthetic biology for sustainable food ingredients production: recent trends
Authors (first, second and last of 7)
- K. B. Arun
- A. N. Anoopkumar
- Mukesh Kumar Awasthi
- Content type: Review
- Published: 25 November 2022
- Pages: 137 - 149
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Engineering yeast for bio-production of food ingredients
Authors (first, second and last of 4)
- Chunyang Cao
- Jiaoqi Gao
- Yongjin J. Zhou
- Content type: Review
- Published: 13 November 2022
- Pages: 2 - 11
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Engineering microalgae as the next-generation food
Authors (first, second and last of 5)
- Anshu Baldia
- Deepanshi Rajput
- Kashyap Kumar Dubey
- Content type: Review
- Published: 22 October 2022
- Pages: 166 - 178
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Functional food additives/ingredients production by engineered Corynebacterium glutamicum
Authors
- Katarina Cankar
- Nadja A. Henke
- Volker F. Wendisch
- Content type: Review
- Open Access
- Published: 14 October 2022
- Pages: 110 - 121
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Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review
Authors (first, second and last of 7)
- Meng He
- Haimin Jiang
- Zhaofeng Li
- Content type: Review
- Published: 11 October 2022
- Pages: 12 - 27
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Microbial chassis design and engineering for production of amino acids used in food industry
Authors (first, second and last of 4)
- Jianli Wang
- Wenjian Ma
- Xiaoyuan Wang
- Content type: Review
- Published: 01 October 2022
- Pages: 28 - 48
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AI-assisted food enzymes design and engineering: a critical review
Authors (first, second and last of 4)
- Xinglong Wang
- Penghui Yang
- Song Liu
- Content type: Review
- Published: 01 October 2022
- Pages: 75 - 87
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Metabolic engineering strategies for microbial utilization of C1 feedstocks
Authors (first, second and last of 7)
- Jian Zhang
- Liang Guo
- Xiulai Chen
- Content type: Review
- Published: 19 September 2022
- Pages: 122 - 136
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Perspective on the use of synthetic biology in rudimentary food fermentations
Authors (first, second and last of 8)
- Alexander da Silva Vale
- Gilberto Vinícius de Melo Pereira
- Carlos Ricardo Soccol
- Content type: Review
- Published: 08 September 2022
- Pages: 150 - 165
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Chitin oligosaccharides for the food industry: production and applications
Authors (first, second and last of 9)
- Ran Zhang
- Qiong Zhao
- Liming Zhao
- Content type: Review
- Published: 08 September 2022
- Pages: 49 - 74
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Bioactive peptides in fermented foods and their application: a critical review
Authors (first, second and last of 6)
- Rounak Chourasia
- Loreni Chiring Phukon
- Amit Kumar Rai
- Content type: Review
- Published: 01 September 2022
- Pages: 88 - 109