Technology for the detection of ingredients in food and foodstuffs is the basis of research in food functionality and food safety. Due to the complex matrix and the typical characteristics of food composition detection, such as diversity, multiple sources, or trace elements, it is difficult to get satisfactory results by conventional analytical methods and simple instrumental analysis. Therefore, this has become an increasingly popular area of research in analytical science, especially in instrumental analytical science.

Chromatography mass spectrometry is the most effective and widely used analytical technique in food composition detection, and in recent years has been undergone significant development. New mass spectrometry instruments, new analytical theories, new detection methods, and new application scenarios continue to emerge, which have played an unprecedented role in food proteomics, metabolomics, food safety detection, and food authenticity identification, and have helped promote the progress of food composition analysis technology and the growth of food function and safety research.

The purpose of this Special Issue is to collect research on the application of mass spectrometry, especially high-resolution mass spectrometry, in food safety, nutrition, and quality, as well as original works or reviews of theoretical research. Original research and review articles are welcome, especially those that provide important information for the wide application of mass spectrometry in the non-directional screening and identification of unknown ingredients.

Potential topics include but are not limited to the following:

• The law of soft ionization pyrolysis of chemical components in food and foodstuffs by mass spectrometry
• Non-directional screening of food efficacy components and chemical hazards
• Identification methods of food authenticity based on mass spectrometry
• Identification and quantitative detection of food proteins by mass spectrometry
• Identification of food microorganisms by mass spectrometry