The MiFFI Scientific Committee thanks everyone who participated in MiFFI 2023.
 
We look forward to starting up a new round of ideas for the 4th MiFFI and hope to see you again in Copenhagen in 2025.

Scientific Committee members

• Dennis Sandris Nielsen, Department of Food Science, University of Copenhagen, Denmark (Chair)
• Christel Thea Jørgensen, Bactolife, Denmark
• Egon Bech Hansen, National Food Institute, Technical University of Denmark, Denmark
• Fergal P. Rattray, Novozymes, Denmark
• Gisèle LaPointe, Department of Food Science, University of Guelph, Canada
• Herwig Bachmann, VU University Amsterdam/NIZO, The Netherlands
• Ildar Nisamedtinov, Lallemand, Estonia
• Irina Borodina, Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
• Karsten Kragh, IFF Health and Biosciences, Denmark
• Lotte Bach Larsen, Department of Food Science, Aarhus University, Denmark
• Ole Højberg, Department of Animal Science, Aarhus University, Denmark
• Rosa Aragão Börner, Nestlé Research, Switzerland
• Svend Laulund, Chr. Hansen A/S, Denmark

On behalf of the Scientific Committee,

Dennis Sandris Nielsen, University of Copenhagen, Denmark (Chair)
 

FEMS Microbiology Letters and the International Conference on Microbial Food & Feed Ingredients (MiFFI) are pleased to continue our collaboration with a third thematic issue.

It will cover topics like:

• microbiomes
• metabolic models
• whole genome sequencing
• fermentation
• pro– and pre-biotics
• synthetic biology
• enzymes for food and feed.

The FEMS Journals are the perfect home for your Microbiology research. FEMS is committed to helping support microbiologist do their work, promote the best in microbiology research and knowledge to the world, and bring microbiologists together to share that knowledge.

Non-attendees of the MiFFI conferences are also welcome to submit.

How to submit

All submitted papers will be subject to our standard independent peer-review.
Authors should specify 'MiFFI2023' in the cover letter.

Click here for more information on how to submit and to see previous issues.

Editors are:

• Dennis Sandris Nielsen, Department of Food Science, University of Copenhagen, Denmark
• Egon Bech Hansen, National Food Institute, Technical University of Denmark, Denmark
• Gisèle LaPointe, Department of Food Science, University of Guelph, Canada