Analytical Methods for Safety and Quality Control of Functional Food

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

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