Analytical Chemical Methods Combined with Multivariate Analysis for Food Authenticity Assessment and Quality Evaluation

Dear Colleagues,

Quality and authenticity of food are essential for food industry and consumers, as well as are important for trade relationships in a global market. Moreover, food frauds related to  mislabeling or adulteration are of major concern for both regulatory authorities and industry due to economic and public health implications. All these aspects highlight why it is necessary to have approaches for identifying adulterations or mislabeling, and more generally to asses authenticity and quality of food. Analytical methods in combination with multivariate analysis have been successfully used for these purposes. Despite the large number of studies that have been published during the past years, real applications have remained limited due to a lack of validation and international harmonization of the developed methods. This Special Issue will publish recent researches based on the combination of analytical chemical methods with multivariate analysis for food authenticity assessment and quality evaluation, with an emphasis on method development and validation. Both review and original research articles are welcome.

Kinds regards,

Dr. Francesco Longobardi
Dr. Ana María Jiménez Carvelo
Guest Editors

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