Peptidomics: New Trends in Food Science

Dear Colleagues,

Peptidomics is a discipline that covers studies focused on the characterization of peptides, which are in between the small molecules studied in metabolomics and the largest proteins studied in proteomics. Although these disciplines share some similarities, such as the use of mass spectrometry, as part of their analytical strategy, their experimental design is totally different. In recent decades, peptidomic approaches have been used in the development of fast, accurate, and reliable analytical methodologies in order to detect failures in food safety, improve and assure food security, and control final food quality. This Special Issue aims to highlight studies based on peptidomic approaches using mass spectrometry for the improvement of food safety through the determination of biomarkers of food authenticity, the detection of food allergens, or the analysis of pathogens or toxins. Moreover, we welcome studies on assuring food quality through the determination of sensory parameters, such as flavor or taste-related peptides, the identification and quantitation of bioactive peptides, the study of post-translational modifications, and studies regarding intestinal microbiota composition to ensure the health of the consumer.

Dr. Nives Marušić Radovčić
Dr. Leticia Mora
Guest Editors

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