Analytical Chemistry in Food and Beverage Research
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Chemical Engineering and Technology".
Deadline for manuscript submissions: closed (9 December 2023) | Viewed by 505
Special Issue Editors
Interests: food science; aroma chemistry; GC-MS; analytical chemistry; sensory science
Special Issue Information
Dear Colleagues,
Food science plays a fundamental role in today’s society. Analytical chemistry techniques are used to provide essential details on the chemical composition of food and drink, which is crucial for ensuring that the entire food and beverage industry complies with standards of food composition and quality in addition to providing the manufacturer with the possibility to declare nutritional information. One of the main tasks of analytical scientists in the food and drink industry is quality control, which can be used to guarantee a manufacturer’s ability to reproduce a product with essentially the same properties. In addition, a better understanding of food ingredients and how they interact can lead to the development of new products.
In addition, analytical methods are required to detect contaminants such as bacteria, pesticides, or off-flavors often found only in trace amounts, and the analysis of allergens in food and drink is gaining increasing importance. The constantly changing market requires food scientists to continuously develop new or more sensitive methods to meet the manufacturers demands.
Analytical techniques are also needed to test the authenticity of specific food components, as there are many past examples where manufacturers have made false claims about their products. Food fraud is challenging to detect, and scientists are working to develop more effective chemical methods to address this.
In this Special Issue, “Analytical Chemistry in Food and Beverage Research”, we invite all specialists and researchers working in this field to submit scientific articles in which analytical chemistry is applied to the analysis of foods and beverages.
We look forward to receiving your contributions.
Dr. Christine Mayr Marangon
Dr. Marlize Bekker
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- gas chromatography
- analytical chemistry
- liquid chromatography (HPLC)
- mass spectrometry
- flavor
- allergens
- authenticity
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