Special Issue "Foods Quality Assessed by Chemometrics"
Deadline for manuscript submissions: closed (31 January 2020).
Interests: dairy proteins; food hydrocolloids; food waste valorization; food structure and rheology; probiotics; functional food innovation
Special Issues and Collections in MDPI journals
Interests: plant natural products; food chemistry; nutrition; bioactive compound
Food market globalisation, food security, as well as increasing consumer demand for safe, minimally-processed and wholesome food, impose the need to establish new approaches to identify and assess food quality markers. Nowadays, food industry stakeholders are challenged to promote food quality meeting several prerequisites encompassing sustainable and eco-green processing, increased shelf-life without safety, sensory satisfaction and nutritional value compromises. In addition, food fraud related to deliberate product mislabelling or economically intended adulteration, is of major concern for both industry and regulatory authorities due to cost and public health implications. Notwithstanding a great number of state-of-the-art analytical tools available for food quality fingerprinting their use in most of the cases results in highly complex and big dataset. In this context, chemometrics tools, such as optimisation designs, supervised and unsupervised exploratory analyses and multivariate regression modelling, are commonly implemented as part of food quality assessment.
In this Special Issue, we aim at publishing innovative research and review papers on: Food authenticity and adulteration case studies, foodomics, mathematical modelling and optimisation of food industry relevant unit operations including bioprocessing and food waste valorisation, optimisation of food composition, nutritional value, storage stability and consumers’ acceptability, as well as prediction of food shelf-life, adopting chemometrics assisted instrumental and sensory data analysis approaches.
Dr. Christos Soukoulis
Dr. Christelle Andre
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 papers will be 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 monthly 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 1600 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.
- Food quality
- Food authenticity
- Food safety
- Sensory quality and consumers’ preference
- Food product development
- Process optimization and modelling
- Data mining
- Bioactive compounds