Spectroscopic Techniques Applied in the Context of Food Safety and Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 1472
Special Issue Editors
Interests: vibrational spectroscopy; mass spectrometry; metabolomics; chemometrics; food analysis; plant characterization; antioxidants
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; food quality; valorization of by-products; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food safety and quality are of paramount relevance for all, from a small family to a large business. Food safety is a topic with a high relevance in the food industry, where food is handled in large volumes. Food is expected to be preserved from harmful bacteria, viruses, or parasites, preventing foodborne illnesses. Food quality is mostly associated with physical, chemical, and sensory characteristics, ensuring that food is safe and meets the customers’ expectations.
In this context, reliable and expedite techniques to monitor the safety and quality of food are becoming increasingly sought after. These techniques are especially beneficial for food producers who are looking for innovative ways to ensure their products meet the highest standards in a real-time manner. Infrared- and/or mass-based spectroscopic techniques are known to be environmentally friendly, non-destructive, quick, and accurate. These characteristics perfectly fit the high demands of food safety and quality monitoring. This Special Issue is dedicated to the application of spectroscopic-based techniques to monitor and/or evaluate food safety and quality in a broad range of contexts.
Dr. Clara Cecília Santana Sousa
Dr. Tânia Ribeiro
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.
Keywords
- infrared spectroscopy
- mass spectrometry
- metabolomics
- foodomics
- food quality
- food safety
- microbial spoilage
- shelf-life
- food fraud
- sensorial evaluation
