Improve Food Safety and Quality: Analysis and Methods

Dear Colleagues,

Food safety and quality are important issues for all of us both consumers as well as manufacturers. To improve our knowledge and awareness we need to enforce analysis and effective analytical techniques (methods) in order to provide a decisive assessment of food safety and quality. Novel analytical instrumentation, as well as novel developed methods, give us an opportunity to assess the food safety and quality from different types of compounds, elements, pathogens, and “unnecessary” food ingredients. Techniques such as, for example, ICP-OES, ICP-MS, F-AAS, GF-AAS, IR, FTIR, HPLC, HPIC, IC, LC-MS/MS, MALDI-MS, GC, GC-MS/MS, UV-VIS, NMR, LIBS, 4F, TOC, EDX, fluorescence, sample preparation methods, food indicators methods and hyphenated techniques and its methods in food analysis are welcome for submission. Moreover, statistical and chemometrics methods in food safety and food quality are welcome too.

The aim of this Special Issue is to gather original research papers and review articles focused on the development and application of advanced and novel analytical techniques to develop innovative food analytical methods analysis of food for food safety and food quality.

Prof. Dr. Marcin Frankowski
Prof. Dr. Anetta Ziola-Frankowska
Guest Editors

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