Future Perspectives and Challenges in Food Chemistry: Selected Papers from XIII Italian National Congress of Food Chemistry

Dear Colleagues,

Food Chemistry, in its many aspects, is the main topic of the XIII Italian National Congress of Food Chemistry to be held in Marsala, Sicily. This Special Issue is dedicated to Prof. Giacomo Dugo, Emeritus Professor at the University of Messina in Sicily and to his contribution to Food Chemistry. He is among the main iconic protagonists of the growth and development of Food Chemistry at many levels, ranging from scientific research to the on-field applications and dissemination of the knowledge regarding foods and food chemistry. His academic value and importance is internationally recognized as well as his constant encouragement and example in the research, engagement, and commitment to the Food Chemistry area.

Food Chemistry is growing, and its multidisciplinary nature can be a key tool to face the challenges ahead in terms of improving food quality, analysis, sustainability, and safety. At the same time, aspects involving food waste reduction, by-products of the food chain reuse, food supplements, nutraceuticals, novel foods, and beneficial substances contained in foods and their mechanism of action are among the topics of the Congress. The aim is targeting the future of food chemistry without forgetting its past and its development over the years. In this scenario, it is a relevant challenge to bring together research, agri-food chain control main players, regulator bodies, and stakeholders in the area of interest, especially in light of the continuous evolution and innovation of both European and International regulations. With this aim, we invite contributions of papers to this Special Issue, which collects the works presented at the Congress and is open to all contributions within the above-mentioned topics.

Prof. Dr. Antonello Santini
Prof. Dr. Giuseppa Di Bella
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-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.