Abstract Anthropogenic emission has significantly led to the metal pollution in water systems. Many microalgal species are negatively affected by metals while some other species could be tolerant and remove metals out of aqueous environments. The responses of microalgae to a single metal have been studied, but not fully understood to the mixture of metals. This study aimed to assess the single and combined effects of copper (Cu, 39 - 291 μg/L) and cadmium (Cd, 72 - 424 μg/L) on the development and protein content of the green microalga Scenedesmus protuberans , and the metal removal efficiency by the alga during 15 days in the laboratory incubation. The findings revealed the inhibition of algal development in all metal treatments, single and mixture, after one week of incubation, and the single impact of Cu on the alga were more potent than that of Cd. The metal mixture caused an additive effect on the growth rate but induced a synergistic effect on the protein content of the alga. The removal efficiency for Cu and Cd by the alga after 15 days of incubation was in range of 52 - 65% and 18 - 23%, respectively. The present study provided a better understanding on the effects of the Cu and Cd mixture on freshwater green microalga S. protuberans . Accordingly, the current national regulation in Vietnam on the safe Cu level in surface water (100 μg/L) should be reconsidered and adjusted for aquatic ecological health. We strongly recommend the green alga S. protuberans for the bio-remediation technology for the Cu contaminated water

Abstract Coffee is one of the most important agricultural commodities worldwide, contributing not only to global trade but also to the livelihood of millions of farmers. Innovations in coffee bean fermentation have emerged as a critical approach to enhancing cup quality, ensuring product consistency, and promoting sustainable practices. Controlled fermentation—using selected microbial inoculants, optimized substrates, and regulated environmental conditions—offers the potential to standardize processing while reducing post-harvest losses. This review highlights recent advances in controlled coffee fermentation and their role in supporting food resilience and security. By improving flavor quality and stability, these innovations strengthen market competitiveness and ensure consumer acceptance. Furthermore, sustainable fermentation practices minimize waste, optimize resource utilization, and contribute to environmental stewardship. In the broader context of food security, coffee fermentation technologies not only enhance the value chain of a major cash crop but also provide socio-economic resilience for farming communities that depend on coffee production. The integration of biotechnological approaches and sustainable post-harvest management demonstrates how innovations in coffee processing can align with global goals of food resilience, quality assurance, and sustainable agricultural systems. Future perspectives emphasize the need for scalable technologies, farmer capacity building, and policies supporting sustainable coffee value chains.