Advanced Spectrometric and Electronic Determination Technology in Food and Biochemical Analysis

Dear Colleagues,

The determination of quality traits and composition in the food industry is still mainly carried out in laboratories using chemicals and generating waste, which is costly and time-consuming. This is unsuitable for large-scale, rapid determination. Hence, the food industry is looking for new techniques that allow for the rapid and large-scale determination of food quality parameters for application in automation control systems in industrial processes, since these automated systems facilitate real-time data collection. Among these techniques, instrumental methods based on molecular or vibrational spectroscopy, as well as electronic sensors, stand out. The use of infrared spectra, either with spectrometers or with imaging systems, and smart electronic sensors are suitable for in-line, on-line, or at-line analysis at different industrial process locations.

This Special Issue, entitled “Advanced Spectrometric and Electronic Determination Technology in Food and Biochemical Analysis”, aims to collate high-quality research studies addressing current challenges in the food industry for the determination of quality traits and process control. Comprehensive overviews and in-depth technical research papers addressing innovations in current instrumental methods and novel techniques are welcome to be submitted. Research focused on experimental studies, recent developments, the current state of the art, and emerging technologies in the food industry is highly encouraged.

Prof. Dr. Juan Francisco García Martín
Dr. Weijie Lan
Guest Editors

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