The categorization and classification of compounds with nutritional and nutraceutical features has emerged as a need for consumers and industry, and the development and implementation of specific and dedicated databases throughout harmonized and standardized approaches based on both analytical and collected data taken from literature is crucial. Food Composition Databases and dedicated databases are addressed to produce, collect, and present data in a standardized format in order to compare data from different databases and countries.

The construction of databases is based on standardized and harmonized procedures for production, collection, compilation, and publication of food data (description, consumption, selection, collection, preparation, references, analytical approach and/or value documentation, calculation, compilation). The design and construction of food databases require foremost the exact identification of foods through an adequate food nomenclature and a precise description. A coherent food description and classification system is essential. In addition, the understanding of the activities and benefits of biologically active compounds in humans is crucial. Updated information on bioaccessibility, bioavailability, and pharmacokinetics of target compounds and new data on novel dietary biomarkers and an assessment of metabolites pathways is needed.

The aim of this Special Issue is to collate original research and review articles describing advances in this field.

Potential topics include but are not limited to the following:

• Distribution and occurrence of compounds with nutrient and nutraceuticals attributes in foods and foods groups
• Original analytical data and data from literature; data traceability
• Development and updates of plant metabolic pathway databases
• Development of new dataset/dedicated databases for nutrients and bioactive compounds
• Production and management of metabolites data and new sets of biomarkers
• Aspects of data structure and data mining from currently available and published data and how to include or exclude data
• Compositional data on new foods and food products available on the market
• Optimization of samples description and sampling procedures as well as value documentation and calculation procedures, i.e. recipe calculation, assessing yield and retention factors, performing quality data evaluation index
• Datasets/databases on conventional and emerging categories of foods: traditional, certified, branded foods, and recipes as well as functional and fortified foods, non-conventional foods, and food waste
• Updates to regional/national database and/or comprehensive databases
• Classification of Food Groups: emerging categories and ontologies
• Application of description and classification food systems, examples of coding procedures, and semi-automatic and automatic systems
• Matching processes for linking food composition data to food consumption data
• Food labelling
• Applications and benefits of Food Composition Databases and Dedicated Databases
• Network collaborative research from the perspective of interoperability and sharing data