Microbial-Based Designer Foods: Designing Next-Generation Functional Foods Powered By Microbes

Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain additional components or qualities that can be tailored for the treatment and prevention of various diseases. Designer foods are also consumed for their enhanced flavor and can be utilized to combat food scarcity. There is also a global concern regarding the health hazards of chemicals used in modern foods as additives, antioxidants, colorants, flavors and preservatives, some of which have potential harmful effects. Rising health concerns amongst consumers have led to an increasing demand for food items supplemented with natural and healthy ingredients. In addition to their health benefits, designer foods which are either totally microbially-derived or contain ingredients of microbial origin can also provide a solution to the harmful effects of chemicals. The advent of microbial-biotechnology and fermentation technology has expanded the production of designer foods using microorganisms, including the replacement of animal proteins with vegan proteins and colorants derived from microbial pigments.

Dr. Seema Rawat is a Professor and Dean in School of Life Sciences at Central University of Gujarat in Vadodara, Gujarat, India. She obtained her Master’s and Doctoral degrees in Microbiology from G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India. She worked on the microbial diversity of mushroom compost along with characterization of enzymes of thermophilic fungus and their biotechnological applications including improvement of the yield of mushroom during her doctorate degree. Thereafter, she joined as post-doctoral fellow in Indian Institute of Technology, Delhi, India where she worked on recombinant proteins. She has received many scholarships and awards during her academic journey like B.S. Narasinga Rao award for presentation of her doctorate work in SBC conference. Her current research encompasses microbial diversity and their biotechnological applications, cellular microbiology with special emphasis upon bacterial virulence factors, mechanisms of pathogenesis, and antimicrobial resistance. She has served as Principal Investigator and Co-Principal Investigator in Uttarakhand State, UGC and ICMR funded projects. She has published over 100 research articles, authored five books, and contributed to numerous book chapters. She is an active member of several scientific societies and serves as reviewer for various national and international journals.

Dr. Tripti Malik is an Associate Professor of Microbiology at Dolphin (P.G.) Institute of Biomedical & Natural Sciences in Dehradun, Uttarakhand, India, with over two decades of teaching and research experience in microbiology and biotechnology. Dr. Malik’s research expertise spans microbial biotechnology, essential oils, functional foods, antimicrobial packaging, bioremediation, and sustainable bio-based innovations. She has served as Principal Investigator and Co-Principal Investigator on several central and state government–funded research projects, supported by agencies such as DBT and the Government of Uttarakhand. Her work emphasizes the application of microbial and phytochemical resources for food safety, environmental sustainability, and health-related applications. She has published extensively in reputed international journals and book series and has edited scholarly volumes with leading publishers. Her contributions also include book chapters on functional foods, essential oils, wastewater treatment, and microbial valorization of waste. She is an active reviewer for international journals and a member of several professional scientific bodies. She is also actively engaged in science communication and mentoring through invited lectures, workshops, and digital platforms.