Special Issue on Food Analysis

The main task of food analysis is to use the basic theory and technology of physics, chemistry, biochemistry and other disciplines to analyze and inspect the raw materials, auxiliary materials, semi-finished products and finished products in food industry, so as to ensure the quality of food. At the same time, food analysis plays an important role in the development of new food resources, trial production of new products, reform of production technology, improvement of product packaging and storage and transportation technology.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring food analysis. Potential topics include, but are not limited to:

• Food analysis technology
• Food inspection and grading
• Food properties analyzed
• Food authenticity and traceability
• Food contamination and residues
• Detection of foodborne pathogens
• Analysis of nutritional components in foods
• Food quality identification

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue – Food Analysis” should be chosen during your submission.

According to the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org