On Tuesday, 11 April 2023, MDPI and the Journal, Foods, held a webinar on food quality, entitled "Improving Food Quality and Processing Efficiency: Advancements in Non-invasive Inspection Technologies and Modern Physical Processing Methods". The webinar focused on the importance of food and the need for innovative and efficient technologies to improve its quality and safety.

The aim of the webinar was to show some state-of-the-art techniques to improve non-invasive inspection and modern physical processing methods combined with advanced statistical analysis.

Three lecturers jointly presented novel techniques used to obtain valuable bioactive compounds that adhere to high food quality standards.

The ultrasound-assisted adsorption of blueberry anthocyanins was presented by Dr. Tao. The quality of sausages was assessed using hyperspectral imaging coupled with multivariate analysis by our chair, Dr. Feng. At the end, Dr. Barbin presented the work on the development of sensing devices for food and agricultural products inspection.

Please note that this webinar is associated with a Special Issue in Foods, “Innovative Non-invasive Technologies Combined with Chemometrics for Application of Food and Agricultural Products”. The deadline is 31^st of October 2023.

Webinar Chairs and Keynote Speaker

• Dr. Chao-Hui Feng, ¹ School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan. ² RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku 980-0845, Sendai, Japan.
• Dr. Yang Tao, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
• Dr. Douglas Fernandes Barbin, Department of Food Engineering, School of Food Engineering, University of Campinas, SP, Campinas, Brazil.