New Insights into Food Analysis Methods

Dear Colleagues,

Food analysis is essential to determine the safety and quality of food. With the development of new technologies, we are now able to detect smaller amounts of various substances, nutrients and contaminants. Moreover, optical techniques and imaging techniques, rheology and texture analysis are becoming increasingly popular among food technologists and scientists, providing real-time results and serving as tools to predict changes and control production processes. Additionally, finding the existence of new relationships between food ingredients, environmental factors, production methods and storage conditions using statistical and mathematical analyses makes it possible to calculate the impact of various factors on food quality and safety with increasing accuracy. This Special Issue is focused on new insights into food analysis methods and how their application can help detect or predict the occurrence of chemical or biological hazards as well as changes in the shelf-life, nutritional value and quality of products.

Dr. Sylwia Onacik-Gür
Prof. Dr. Katarzyna Marciniak-Lukasiak
Prof. Dr. Anna Zbikowska
Guest Editors

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