Food Safety in Novel Foods and Ingredients
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 June 2025 | Viewed by 4695
Special Issue Editor
Interests: Raman spectroscopy; FTIR; ATR/FTIR; agricultural products; foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food safety of new foods and ingredients is crucial to protect public health. Regulatory authorities, such as the FDA in the United States and the EFSA in Europe, rigorously evaluate these products before authorizing them on the market. Studies are conducted to assess potential health risks, including allergies, toxic effects and nutritional alterations.
Experimental equipment used in food safety varies depending on the specific needs of the analysis. Many experimental techniques can provide valuable information on food safety such as liquid or gas phase chromatography studies to separate, identify and quantify components in new food samples, and mass spectrometry. To assess the presence of contaminants or changes in composition, infrared and Raman spectroscopies are very effective, as are texture analyzers. All these characterization techniques and many other techniques have demonstrated great ability to provide powerful models to classify and predict product quality parameters.
This Special Issue is an opportunity to present new research results in this rapidly expanding field combining both the characterization of new foods and ingredients with the use of efficient experimental techniques and a requirement for food safety.
Dr. Serge Bresson
Guest Editor
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Keywords
- food safety
- Raman spectroscopy
- mid- and near-infrared spectroscopy
- HPLC
- GC
- mass spectrometry
- edible insects
- food biofilms
- guar gum
- fruit of the baobab
- phytosterols
- plant sterols
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