Advances in Food Analysis and Processing
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 August 2025 | Viewed by 1987
Special Issue Editors
Interests: food chemistry; bioactive compounds; food processing; food analysis; validation of analytical methods; functional food
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; vitamins; food processing; food analysis; functional food; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the era of intensive technological development, changes are taking place in all areas of human life, and many of them concern food and nutrition. Modern analytical techniques allow the detection of compounds occurring in extremely small amounts that were impossible to detect before. This not only enhances knowledge of the composition of food products but also enables fast, precise, and accurate control of food brought to market for the first time and sold for years. Major changes are also taking place in the food industry, as, on the one hand, automation has made many technological operations easier to perform, but it has also influenced their course and increasingly reduced the role of man.
We encourage you to share with us in this Special Issue your insights on advances in food analysis and processing in areas of human life and their impact on food quality. It is important to identify in which areas it improves food safety and quality in the broadest sense and when it may cause risks, especially those difficult to predict at the stage of planning and implementing new technologies. It seems interesting to determine the impact of new technological solutions on the chemical composition of food, especially biologically active compounds with documented effects on human health. It is also worth determining whether advances in food analytics increase the reliability of the results obtained and whether the diversity of technical solutions in this area facilitates the comparison of results obtained in different laboratories.
It is also important to establish how consumers perceive advances in food analysis and processing. Do they see the introduction of new food processing technologies as a threat or an improvement in food safety and nutritional value?
Dr. Joanna Maria Klepacka
Dr. Marta Czarnowska-Kujawska
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. Applied Sciences 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 2400 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
- food
- processing
- analysis
- nutritional value
- safety
- consumers
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