Advanced Technology for Rapid Comprehensive Analysis of the Food Composition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 15 February 2026
Special Issue Editor
Interests: study of photophysics and electronic structure of isoalloxazines; flavins and alloxazines; systems of practical importance (such as beers, edible oils, olive oils, kraft pulps, etc.)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the realm of food science and nutrition, understanding the precise composition of food is paramount for ensuring its quality, safety, and nutritional value. Recent advancements in technology have revolutionized approaches to the rapid and comprehensive analysis of food composition, providing faster, more accurate, and detailed insights into the myriad components that constitute our daily diet.
One significant breakthrough is the utilization of high-resolution spectroscopic techniques, such as near-infrared (NIR) and Raman spectroscopy. Moreover, the advent of hyphenated techniques—spectroscopic methods such as hyperspectral and multispectral imaging, fluorescence, combinations of chromatographic separation with mass spectrometry (e.g., LC-MS/MS and GC-MS)—has drastically improved the identification and quantification of small molecules, additives, contaminants, and residues in food. In parallel, the field of bioinformatics and machine learning has played a pivotal role in enhancing the interpretation of complex datasets generated by these advanced analytical tools. This integration of AI with analytical chemistry fosters a more holistic understanding of food composition and its implications for human health. In addition, the emergence of metabolomics and proteomics has deepened our understanding of the bioactive compounds and proteins present in foods, contributing to personalized nutrition strategies and the discovery of novel functional foods.
This Special Issue of Foods will focus on the areas of research outlined above. We invite the submission of original review/research articles concerned with novel ideas/concepts related to this topic.
Prof. Dr. Marek Sikorski
Guest Editor
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 quality and safety
- food analysis
- spectroscopy
- fluorescence
- chemometrics
- nondestructive testing
- machine learning
- foodomics
- metabolomics
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