Use of Sensors and Chemical Analysis for Food Safety and Quality
A special issue of Sensors (ISSN 1424-8220). This special issue belongs to the section "Chemical Sensors".
Deadline for manuscript submissions: 15 November 2026 | Viewed by 944
Special Issue Editors
Interests: e-nose; e-tongue; DOS; sensors; chemical analysis; food safety; chemical detection; MS; mass spectometry
Special Issues, Collections and Topics in MDPI journals
Interests: food authenticity and fraud; meat quality and supply-chain integrity; the application of analytical/sensor methods (e.g., mass spectrometry, NIR, stable isotopes, and sensory evaluation)
Special Issue Information
Dear Colleagues,
Aim and Scope
The use of sensors and chemical analysis plays a vital role in ensuring food safety and quality throughout the food supply chain. These advanced technologies aim to detect harmful substances such as pathogens, toxins, pesticides, and allergens, while also monitoring food freshness and quality parameters. Additionally, they help ensure compliance with food safety regulations by providing rapid and accurate analysis of food products. The scope of these technologies extends from raw material screening to final product testing, covering various stages of food production, processing, and distribution. By integrating artificial intelligence (AI) for advanced data processing and analysis, these methods can offer improved pattern recognition, predictive insights, and decision-making support. By continuously assessing food safety and quality, these tools play a crucial part in safeguarding public health and maintaining consumer trust in food products.
Summary
Sensors and chemical analysis methods offer several advantages for food safety and quality assessment: they enable rapid detection, providing quick results compared to traditional methods; demonstrate versatility in detecting a wide range of chemical substances and microorganisms; offer high sensitivity for identifying even trace amounts of contaminants; allow real-time monitoring for the continuous assessment of food quality parameters; and provide portability, with some sensors designed for on-site, immediate testing. Chemical analysis techniques, including chromatography, spectrometry, titration, gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and high-performance liquid chromatography (HPLC), are widely used for detecting nutrients, contaminants, and additives in food products. Sensors, such as metal oxide sensors, surface acoustic wave sensors, and electrochemical sensors, are capable of detecting gases that indicate food spoilage or contamination. Advances in these technologies are driving the development of more reliable, efficient, and cost-effective tools, fostering their integration into smart food packaging and automated quality control systems, thereby enhancing food safety and reducing waste.
Dr. Hamed Karami
Dr. Sara Erasmus
Guest Editors
Manuscript Submission Information
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Keywords
- biosensors
- sensors
- gas sensors
- electrochemical sensors
- chemical analysis
- GC-MS
- GC-IMS
- HPLC
- chromatography
- spectrometry
- titration
- food safety
- quality control
- contaminant detection
- fraud detection
- microbial testing
- rapid detection
- intelligent packaging
- shelf-life monitoring
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