Special Issue "Peptidomics: New Trends in Food Science"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foodomics".

Deadline for manuscript submissions: 20 January 2024 | Viewed by 196

Special Issue Editors

Assistant Professor, Department of Food Engineering, Laboratory for Meat and Fish Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Interests: meat and meat products; meat quality; meat processing; aroma; physicochemical characteristics; sensory analysis; texture; lipid and protein oxidation; poultry and egg quality
Special Issues, Collections and Topics in MDPI journals
CSIC, Instituto de Agroquímica y Tecnología de Alimentos, Avenida Agustin Escardino 7, 46980 Paterna, Valencia, Spain
Interests: meat; food chemistry; proteomics; by-products; bioactivity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Peptidomics is a discipline that covers studies focused on the characterization of peptides, which are in between the small molecules studied in metabolomics and the largest proteins studied in proteomics. Although these disciplines share some similarities, such as the use of mass spectrometry, as part of their analytical strategy, their experimental design is totally different. In recent decades, peptidomic approaches have been used in the development of fast, accurate, and reliable analytical methodologies in order to detect failures in food safety, improve and assure food security, and control final food quality. This Special Issue aims to highlight studies based on peptidomic approaches using mass spectrometry for the improvement of food safety through the determination of biomarkers of food authenticity, the detection of food allergens, or the analysis of pathogens or toxins. Moreover, we welcome studies on assuring food quality through the determination of sensory parameters, such as flavor or taste-related peptides, the identification and quantitation of bioactive peptides, the study of post-translational modifications, and studies regarding intestinal microbiota composition to ensure the health of the consumer.

Dr. Nives Marušić Radovčić
Dr. Leticia Mora
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • proteomics
  • peptidomics
  • analytical techniques
  • mass spectrometry
  • bioinformatics
  • peptide quantification
  • post-translational modifications
  • peptidogram
  • health
  • wellbeing

Published Papers

This special issue is now open for submission.
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