Special Issue "Recent Advances in Geographical Traceability of Food Products"
Deadline for manuscript submissions: closed (2 June 2023) | Viewed by 5368
Interests: thermophysics of non-electrolytic solvent systems; material chemistry: the improvement of the chemical and physical properties of plastic disposable products and the characterization of new biomaterials used for medical and food porpoises; food analytical chemistry: chemical characterization of food matrices for human and animal feed; geographic traceability of foods: development of new analytical methodologies for the geographic traceability of food matrices based on primary indicators such as radiogenic stable isotope ratios, isotope ratios of light elements and metals profile
Interests: analytical food chemistry: development of analytical methodologies for the chemical characterization of food matrices for human and animal feed; geographical traceability of food: development and standardization of new analytical methodologies for the geographical traceability of food, principally based on stable radiogenic isotope ratios and metal profile
With the “from farm to fork” approach, the EU has in recent years promoted the principles and policies of quality and safety of food products and their production processes. In particular, typical and traditional productions have been awarded with recognizable marks and geographical indications that protect the names of the food and the savoir-faire of local producers. Many countries have adopted similar strategies to improve the quality of their food and commodities.
Although geographical indications were mainly developed to facilitate the intellectual property protection of qualifying products, consumers have become accustomed to identifying these appellations as a guarantee of quality, safety, and origin for the products, namely of the authenticity of the food.
On these bases, the certification of the authenticity of a product is of great relevance both for farmers, who may eventually benefit from an economic point of view by increasing their prices, and for consumers who may ask for even more detailed information about a food—in fact, the more a customer knows about a product’s origin and production, the greater the level of confidence they will have in the production processes. For these reasons, assessing the authenticity of a food and its geographical origin is a challenging issue, especially if the authenticity is evaluated based on objective parameters that overcome subjectivity and paper-based certifications. Consequently, technical approaches are becoming more and more complex.
In this context, technical improvements are visible in many research fields, spanning, for example, from the new generation of mass spectrometry instruments, both for organic and inorganic analytes, to enhancements in NMR spectroscopy. These have led to new opportunities in holistic approaches to geographical traceability and authenticity of food products, including the possibility of combining the high throughput of modern instrumentation with the interpretation capabilities of chemometric tools as a hybrid technique for big data analysis.
In addition to the knowledge acquired on particular food chains, thanks to the application of new analytical approaches, investigations have in many cases opened new windows on issues still not sufficiently explored or for which there is still an open debate among researchers. Typical examples are the mass-dependent fractionation process for heavy elements that take places during the nutrient uptake of the plant, the development of predictive models using chemometric tools to establish food authenticity, etc.
The main aim of this Special Issue is to focus on the latest works concerning the methodological and technological approaches in geographical traceability of food products. We believe that this issue will represent a valuable reference for scientific researchers interested in this field. Therefore, we encourage the submission of state-of-the-art papers to be published, including original research, communications and review articles, highlighting recent advances in food traceability, and related aspects, using different analytical techniques, which represent the challenges of research in this field.
Dr. Andrea Marchetti
Dr. Simona Sighinolfi
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.
- food authenticity
- geographic traceability
- food quality
- light Isotopes
- heavy Isotopes
- elemental composition
- molecular fingerprinting