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Spectroscopy and Food Quality Control

Call for Papers

Human health is strongly related to quality and composition of our diets. Nowadays, food quality control and adulteration by illegal food additives for preventing health problems are a real challenge. Currently, there is a great interest in the development of food quality methods that are rapid and nondestructive and require minimal sample preparation and use of toxic chemicals. In this context, spectroscopy techniques are well suited.

Fourier-transform infrared spectroscopy (FT-IR), vibrational spectroscopy, imaging methodologies, inductively coupled plasma spectroscopy to atomic emission, optic emission or mass spectroscopy (ICP-OES, ICP-AES, and ICP-MS), nuclear magnetic resonance (NMR) spectroscopy and magnetic resonance imaging (MRI), and UV-vis spectroscopy and colorimetry, among others, are able to produce an accurate, direct, and nondestructive analysis. Moreover, the combination of spectroscopy techniques with chemometric tools is the fastest and safest method for food certification and has been widely used in the analysis and control of food quality.

The purpose of this special issue is to publish high-quality articles as well as reviews that seek to address the application of spectroscopy techniques applied to the food quality control.

Potential topics include but are not limited to the following:

  • Quality control of meat, fruits, vegetables, cereals, and beverages by different spectroscopy techniques
  • Determination of nutrients (minerals, vitamins, proteins, phenolics, etc.) in food
  • Determination of food additives in food products
  • Applied spectroscopy to determine contaminants and food certification
  • Prediction models and advancing spectroscopy technologies to improve safety of food

Authors can submit their manuscripts through the Manuscript Tracking System at

Submission DeadlineFriday, 11 May 2018
Publication DateSeptember 2018

Papers are published upon acceptance, regardless of the Special Issue publication date.

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