Special Issue on  Food Analytical Chemistry

Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to verify food composition and wholesomeness. In modern food chemistry, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in this area of food analytical chemistry.

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

• Validation of food analytical methods
• Monitoring of food safety and quality
• Food sample processing technology
• Analytical methods of food constituents and additives
• Food thermal analysis
• Food authenticity and food traceability

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 specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Analytical Chemistry” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

ajac@scirp.org