We are very pleased to announce that a Thematic Issue of FEMS Microbiology Letters has been published on the topic of Microbial Food and Feed Ingredients. The papers have mostly evolved from presentations given at the 1st International Conference on Microbial Food and Feed Ingredients (MiFFI) that took place in May 2018 in Copenhagen, Denmark. The 16 articles are composed of 7 mini-reviews and 8 research papers, with an editorial written by Egon Bech Hansen, Dennis Sandris Nielsen, and Gisèle LaPointe.
The MIFFI Conference created a forum for scientists working on multiple aspects of microbial food and feed ingredients. The participants exchanging views, ideas, and results came from academia, industrial research, development, application and regulatory departments, government agencies, consumer analysts etc. The papers in this issue capture highlights of some of the creative exchanges in the form of minireviews, research letters and a current opinion.
There will be a 2nd International Conference on Microbial Food and Feed Ingredients (MiFFI) 2020, which will be held on 15-17 April 2020 in Copenhagen, Denmark. The conference will seek the current best answer to the eternal questions:
- How to preserve food
- How to make food tasty and appealing
- How to promote health
Microorganisms have been employed for these purposes since ancient times without exhausting the opportunities. The term microbial food and feed ingredients, is to be understood in its broadest sense. This means that the conference will encompass e.g.:
- Microorganisms in food and feed
- Enzymes for food and feed applications
- Microbially derived bioactive compounds
- Applications of cultures, enzymes, and metabolites
- Animal & Human health
- Future trends
- Regulatory aspects