The growth of world population is strictly related to foods and, implicitly, also to food production, nutritional quality, and safety. Food industry is constantly looking at strategies to develop new technologies for food processing aimed at enhancement food properties or to produce novel products.

The food industry is a field in which chemistry plays an important role, contributing with new procedures of analysis and instrumentation. In this field, methods for the determination and monitoring of additives and new approaches for sample preparation and analysis of chemical species in food are still scarce. There are inherent difficulties associated with the types of samples involved and variations in their compositions. Thus, analytical chemists need to direct their attention toward these trends with aim of narrowing the gap between science and the food industry.

We invite researchers to contribute with original articles and reviews that can give an update on the knowledge on the food chemical.

Potential topics include, but are not limited to:

• New research challenges in food quality and safety control
• General food and beverages analysis
• Food forensics
• Bioactive food constituents and functions
• Chemical changes induced by processing and storage
• Recent advances in sample preparation techniques
• Chemical speciation in foods