Electrochemical Sensors in the Food Industry: 2nd Edition

Dear Colleagues,

The need to develop high-throughput systems for food analysis is driving interest in electrochemical sensors based on voltammetry, amperometry, and coulometry. Their main advantages over conventional techniques are their sensitivity, rapidity, simplicity, and capacity to directly measure the number of electrons transferred by a substance. In addition, electronic nose and electronic tongue are particularly suitable for carrying out rapid and objective sensory measurements, which are important in food production. These are common electrochemical sensor systems that respond to flavor or odor (volatiles) or taste (solubles) using an array of simple and non-specific sensors and a pattern recognition software system. Contrary to traditional analytical methods, the response of electrochemical sensors can be used as a digital fingerprint for typical food products.

This Special Issue focuses on the current advancement in electrochemical sensors for application in food quality, safety, and authenticity. We look forward to receiving your contributions.

Dr. Ksenia Morozova
Prof. Dr. Matteo Mario Scampicchio
Guest Editors

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