Animal-Based Products: Advances in Analytical, Microbiological, and Sensory Methods for Safety, Authentication, and Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 30 May 2025 | Viewed by 605
Special Issue Editors
Interests: ion mobility spectrometry; food analysis; gas chromatography; mass spectrometry; chemometric; food chemistry; food authentication
Special Issues, Collections and Topics in MDPI journals
Interests: animal production; authentication; animal-based products; sustainability; organic farming; animal welfare; climate change
Special Issues, Collections and Topics in MDPI journals
Interests: animal production; authentication; gas chromatography-ion mobility spectrometry; chemometrics; food analysis; animal-based products; near-infrared spectroscopy
Special Issue Information
Dear Colleagues,
The consumption of animal-based products is significant worldwide. Historically, food adulteration, contamination, and fraud have posed serious risks, prompting the development of reliable analytical methods to safeguard public health and maintain trust in food systems. Over the years, the field has made significant progress, evolving from traditional chemical analyses to more sophisticated techniques such as DNA-based methods, gas and liquid chromatography, and infrared spectroscopy, among others. These techniques have been pivotal in verifying the authenticity of animal-based products, detecting contaminants, and ensuring compliance with food safety regulations.
Moreover, microbiological analysis techniques are essential to ensure food safety, as they play a crucial role in ensuring the wholesomeness of animal-based products. Additionally, the characterization of such products, particularly those that are traditional or region-specific, must include their sensory profile, as it defines their quality, authenticity, and consumer acceptance.
This Special Issue of Foods aims to gather original scientific articles and critical reviews that focus on the latest advancements in analytical techniques used to ensure the safety and authenticity of animal-based products. Contributions from a wide range of disciplines including chemistry, food-processing, microbiology, sensory analysis, agri-food, or machine learning, are welcome.
Dr. María José José Cardador
Dr. Vicente Rodríguez-Estévez
Guest Editors
Dr. Pablo Rodríguez-Hernández
Guest Editor Assistant
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 100 words) can be sent to the Editorial Office for announcement on this website.
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-blind 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 authentication
- food contaminants
- food safety
- fraud
- traceability
- chemometrics
- chromatography
- infrared spectroscopy
- microbiological methods
- sensory analysis
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