Nondestructive Testing Technologies for Food Quality and Safety Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 20 September 2026 | Viewed by 630
Editors
Interests: spectroscopic applications in food and agriculture; food chemistry; food safety; shelf life assessment; metabolomics
Special Issues, Collections and Topics in MDPI journals
Interests: cereals and grains; cereal chemistry; cereal functional foods; cereal foods; cereal based food; cereals compositional analyses; biochemical characterization of cereals; cereals processing; semolina pasta; pasta making; milling; bioactive compounds, antioxidants, brewer spent grain upcycling; food technology; food quality; functional food; food by products valorisation; grain and flour quality; sorghum; tef; einkorn; rice; durum and common wheat
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food chemical characterization constitutes a fundamental discipline in modern food science, providing high‑resolution information on the molecular composition, structural properties, and functional attributes of food matrices. Such information is essential for quality assessment, authentication, and safety evaluation, as well as for understanding the functional and nutritional behavior of foods, thereby supporting process optimization and technological innovation.
Conventional physicochemical analytical methods, although accurate and reliable, are generally destructive, labor‑intensive, costly, and time‑consuming. These limitations have driven the agri‑food sector toward the adoption of rapid and non‑destructive analytical approaches aimed at improving efficiency in supply chains.
In this context, non‑destructive techniques are gaining increasing relevance in food quality monitoring. In particular, the integrated application of computer vision and spectroscopic methods, combined with artificial intelligence techniques, offers powerful tools for characterizing the chemical and physical attributes of food samples through high‑dimensional, information‑rich datasets suitable for advanced chemometric modeling and data-driven interpretation.
This Special Issue of Foods will address key topics relevant to the agri-food sector, ranging from targeted analytical applications within specific stages of production chains to integrated approaches for comprehensive food quality evaluation along the entire value chain. Original research articles, review papers, and both theoretical and experimental studies are welcome.
Dr. Roberto Ciccoritti
Dr. Federica Taddei
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods 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 2900 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 quality assessment
- non-destructive analysis
- spettroscopic techniques
- computer vision
- food adulteration
- food authentication
- food control
- food safety
- process optimization
- food shelf life
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