During the last years, the study of food chemistry covers a wide range of disciplines from food safety, that is, heat-induced contaminants or mycotoxins, to nutritional aspects, that is, maximizing the recovery of bioactive compounds from food by-products, the interaction with food processing, and so on.

The aim of the scientific community is to help the food industry to minimize the occurrence of potentially harmful compounds, that is, heat-induced contaminants and mycotoxins, and on the other hand to utilize their by-products using different extraction techniques, to maximize the yield of beneficial compounds, and to study the potential use of the extracted materials as new ingredients.

On this scenario, this special issue will try to have a maximum focus with a highly interdisciplinary field, which incorporates concepts from many different fields related to the food chemistry, including food metabolomics, chemical engineering, and biochemistry. In this special issue, we intend to invite front-line scientists and authors to submit original research and review articles on exploring food chemistry.

The aim of this special issue is to publish high-quality research papers, as well as review articles, addressing recent advances on food science and technology with a deeper insight into chemistry of food contamination. Original, high-quality contributions that are not yet published or that are not currently under review by other journals or peer-reviewed conferences are sought after.

Potential topics include but are not limited to the following:

• Chemistry of processing-induced contaminants (i.e., acrylamide)
• Mitigation strategies to control processing-induced contaminants
• Food processing methods (thermal and nonthermal) and the effect on nutritional composition
• Valorisation of by-products of food processing
• Food contaminants remediation