Application of Liquid Chromatography in Food Analysis

Dear Colleagues,

Food products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. Several of these compounds (e.g., veterinary drugs, pesticides, mycotoxins, etc.) are of particular concern because, although they are generally present in very small amounts, they are nonetheless often dangerous to human health. On the other hand, improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are also required to guarantee their quality and for the growth and regulation of the market. Thus, food safety and food authentication are hot topics for both society and the food industry. Nowadays, liquid chromatography with ultraviolet (LC-UV) detection, or coupled to mass spectrometry (LC-MS) and high-resolution mass spectrometry (LC-HRMS), are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent frauds. In this Special Issue, the role of liquid chromatography techniques in food analysis (including food safety issues, determination of nutritional properties, and authentication and prevention of frauds) will be addressed. Both, original research articles and reviews are welcome.

Dr. Oscar Núñez
Dr. Paolo Lucci
Guest Editors

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