Application of Chromatography in Food Analysis

Dear Colleagues,

Chromatography has been developed for many years and is currently a powerful tool for analysis in the field of natural science, especially in food science. Since food is not a single composition system, the extraction efficiency will be affected by matrices that existed in different foods, and the outcomes will be seriously interfered with. Chromatography technology has the ability to separate a single component, and the influence of interference can be avoided to a considerable extent with effective pretreatment and powerful detectors. Therefore, chromatography can be widely applied in the development of health ingredients or monitoring of food safety.

This Special Issue is designed to gather scientific reviews or research articles related to food analysis by chromatography technology in any of the below-listed topics, but not limited to the list. Your topic can be analysis of natural toxins, functional components, animal ingested drugs, adulterants and additives from feed materials and environmental contaminants such as heavy metals, pesticides as well as toxins generated during food processing is also welcome. In addition, the identification of existing challenges and the possible future approaches will also be part of this Special Issue.

Prof. Dr. Tsai-Hua Kao
Guest Editor

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