Emerging Techniques and Trends in Food Analysis and Quality Control
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 2026
Special Issue Editors
Interests: vitamin C; food science, analytical chemistry; analytical methods development, food safety controls
Special Issues, Collections and Topics in MDPI journals
Interests: starch; food engineering, analytical methods development, food safety controls
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Contemporary food production and distribution challenges require innovative solutions in food quality analysis and control. The increased globalization of food markets, growing consumer demands, and new legal regulations mean that scientists and the food industry must constantly strive to improve research methods. In this context, new analytical techniques uniquely enable fast, precise, and multifaceted assessment of food composition and quality. In recent years, spectroscopic technologies such as near-infrared, Raman, and nuclear magnetic resonance spectroscopy have been advancing rapidly, enabling non-invasive chemical composition analysis. Equally important are chromatographic techniques, which, when combined with other methods (e.g., mass spectrometry), offer extremely high sensitivity and specificity, allowing the detection of even trace amounts of substances. In addition, biosensor-based technologies that enable real-time detection of pathogens or allergens are attracting increasing interest. The development of molecular techniques has opened new possibilities for pathogen identification and the assessment of food product authenticity. These methods enable rapid and accurate detection of pathogenic microorganisms and identification of plant and animal species used in food production. Sensory analysis is also extremely important for assessing food quality. This form of analysis is irreplaceable in determining the acceptability of products by consumers. Combining chemical data with sensory analysis results yields a comprehensive approach to assessing food quality. The use of artificial intelligence (AI) in food analysis and food quality control opens up new perspectives. AI can support analytical processes by analyzing large datasets, identifying patterns, and predicting potential quality problems. In addition, AI can support sensory analysis by modelling consumer preferences and optimizing food product recipes. Combining AI with analytical techniques should enable the identification of subtle relationships in data, leading to more precise forecasts and decisions on food quality.
Dr. Artur Mazurek
Dr. Marzena Włodarczyk-Stasiak
Guest Editors
Manuscript Submission Information
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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 analysis
- food quality control
- modern analytical technologies
- artificial intelligence in food analysis
- quality control and validation procedures in food analysis
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