Editorial Open Access

Fermentation in Food Processing: Principles Applications and Future Perspectives

Abstract

Fermentation is a traditional and versatile method of food processing that utilizes microorganisms to convert raw materials into value-added products. It enhances food safety, shelf life, flavor, nutritional value, and functional properties. This article reviews the principles of fermentation, the microorganisms involved, types of fermented foods, industrial applications, and emerging trends in fermentation technology. The role of fermentation in developing functional foods and sustainable food systems is also discussed, highlighting its significance in modern food processing and potential for future innovations.

Priya Sharma

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