Analytical Methods for Safety and Quality Control of Functional Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 August 2026 | Viewed by 190
Special Issue Editors
Interests: functional foods; food science and technology; food analytical methods; food safety and quality; crop genetics and breeding; barley and functional rice
Interests: application of molecularly imprinted polymers and nanomaterials in the separation and analysis of pesticides, veterinary residues, and active components from agro-products; construction, synthesis, and application of EC, SPR, SERS, and optical sensors based on molecularly imprinted technology chips for analysis of small molecular compounds; study on the effect of pesticides and other processing factors on the functional component of agricultural products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Functional foods represent an interdisciplinary frontier combining food science and preventive medicine. Food safety and quality are the core of functional foods research and development, primarily utilizing chromatography, spectroscopy, mass spectrometry and enzymatic analysis methods. Gas chromatography–mass spectrometry (GCMS) is currently the most powerful tool for food safety and quality control, especially volatile, pesticide residues and harmful chemicals, due to its high sensitivity, high resolution and accurate qualitative and quantitative capabilities; near-infrared spectroscopy is a cost-effective indirect analytical technique; enzyme immunoassay readers are widely used in food safety testing, biopharmaceuticals and related fields. These functional foods and food safety and quality analysis have significant theoretical implications and a high practical value for the new global strategy of disease prevention through diet. We invite authors to contribute original articles and review articles that provide the readers of Molecules with new and updated perspectives of analytical methods for food safety and quality. It is our aim that, via collaboration, we can contribute to establishing new interests in the development of functional foods.
Prof. Dr. Yawen Zeng
Prof. Dr. Yongxin She
Guest Editors
Manuscript Submission Information
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Keywords
- functional foods
- food analytical methods
- food safety
- food quality
- functional food production
- GC-MS
- volatile components
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