Application of Spectroscopy in Food Contamination

Dear Colleagues,

There are many potential contaminative sources for foods in the process of production and transportation, such as the residues of pesticide and veterinary drugs, mycotoxins, etc. Food analytical technologies play a crucial role in ensuring the quality of foods. Spectral technologies such as Raman, Infrared Spectroscopy, GC-MS, HPLC-MS, NMR are widely used in the field of biology, environment, and food for their advantageous properties, such as the fact that they are rapid and high-efficiency. In the food industry, spectral analysis can be applied in wine, tea, milk, meat, vegetable, fruit, oil, seafood, grain, and so on, and in many aspects, such as origin tracing, authenticity identification and quality detection, etc. The technology provides a way for food analysis and quality control. We welcome contributions that focus on the application of spectral technologies in food contamination. Please join us in promoting the relevant research advances.

Dr. Péter Fodor
Guest Editor

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