Chemometric and Spectroscopic Methods in Food Analysis

Dear Colleagues,

New and challenging issues have emerged in both the food industry and food value chains as they have become globally interconnected. Several issues that are gaining attention from the industry, government, and standard setting organizations are those related to the development of tools that can not only measure the composition of food promptly and efficiently but also monitor and guarantee the safety and origin of foods (e.g., authenticity, fraud, provenance, traceability). Data analytics and multivariate data analysis (chemometrics) combined with a wide range of spectroscopic techniques (e.g., NIR, MIR, Raman, hyperspectral) have been applied and evaluated to increase the effectiveness of rapid and non-destructive analytical techniques utilized by the food industry. Adapting and applying these techniques to monitor food composition, authenticity, etc. efficiently and consistently requires a good understanding not only of the food characteristics (e.g., chemical, biochemical, functional properties), but also of the principles of chemometrics and spectroscopy.

The aim of this Special Issue on “Chemometric and Spectroscopic Methods in Food Analysis” is to bring together experts in the topic of chemometrics and spectroscopy applied to food analysis, as well as to provide an overview of the state of the art in techniques and methods that are currently available (e.g., portable, handheld instrumentation, new algorithms) in the field of food analysis.

Dr. Daniel Cozzolino
Guest Editor

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