Call for Papers: Special Issue on "Bio-based Production of Functional Food Ingredients (BPFFI)"

2026-03-31
About the Special Issue

The demand for functional foods—foods fortified with ingredients that offer health benefits beyond basic nutrition—is growing exponentially worldwide. Concurrently, consumers and regulatory bodies are increasingly advocating for natural, sustainable, and eco-friendly manufacturing processes.

Bio-based production, encompassing microbial fermentation, biocatalysis, enzymatic synthesis, and the valorization of bio-resources, has emerged as a highly promising strategy to meet these demands. This special issue in the Trophos Science of Food journal aims to showcase the latest advancements, fundamental research, and technological innovations in the bio-based production of functional food ingredients.

We invite researchers and industry professionals to submit original research articles, comprehensive reviews, and short communications that explore the intersection of biotechnology, food science, and sustainability.

Scope and Topics of Interest

Submissions should focus on the bio-based generation, extraction, and refinement of functional components. Topics of interest include, but are not limited to:

  • Microbial Fermentation: Use of generally recognized as safe (GRAS) microorganisms, probiotics, and precision fermentation to produce nutraceuticals, vitamins, amino acids, and bioactive peptides.

  • Biocatalysis and Enzyme Technology: Enzymatic synthesis and modification of functional lipids, prebiotics, dietary fibers, and natural antioxidants.

  • Synthetic Biology & Metabolic Engineering: Tailoring microbial cell factories for the high-yield production of high-value food ingredients.

  • Valorization of Agri-food By-products: Extraction and biotransformation of bioactive compounds from agricultural and food waste streams to promote a circular bioeconomy.

  • Downstream Processing: Novel, green, and sustainable separation and purification technologies for bio-based food ingredients.

  • Safety, Bioavailability, and Functionality: Assessment of the bioaccessibility, stability, and physiological efficacy of bio-synthesized functional food ingredients in food matrices.

Submission Guidelines

  • All manuscripts must be submitted through the Trophos Science of Food online submission system.

  • During the submission process, please select the article type: Indicate that the paper is intended for the Special Issue on Bio-based Production of Functional Food Ingredients in your cover letter.

  • Manuscripts must adhere to the standard formatting and author guidelines of the Trophos Science of Food journal.

  • All submissions will undergo a rigorous double-blind peer-review process.

Important Dates

  • Portal Opens for Submission: April 1, 2026

  • Manuscript Submission Deadline: December 1, 2026

  • Final Acceptance Notification: December 15, 2026

Editors

N. Ndraha, Ph.D, National Research and Innovation Agency, Email: nodali.ndraha@brin.go.id

*** For any questions regarding the suitability of your manuscript for this special issue, please feel free to reach out to the Guest Editors.