The Application of Chemometrics in Food Determination

The determination of foods is currently carried out using techniques that provide data regarding its quality, composition, and sensory attributes. Chemometrics is therefore applied when there is a large and complex dataset, in terms of sample numbers and types of samples, and number of responses. The data provided by various methods (chemical, physical, biological, etc.) are used for authentication of geographical or varietal origin, quality in the sense of nutritional interest, chemical composition, quantitative analysis, stability of specific components at temperature or light (aging), or even to trace adulteration of high value‐added commodities. The focus of this book is to explore a large overview on the use of different chemometrics tools in food science studies. The research areas concern sensor technology, spectroscopic quality control, foodomics, multivariate data analysis, chemometric algorithm developments, and chromatographies. These complementary disciplines have become essential in food sciences, and are an essential component in foods analysis of foods.

Prof. Dr. Nathalie Dupuy
Prof. Dr. Christophe Cordella
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• Chemometrics
• Discrimination
• Quality control
• Data fusion
• Metabolomic
• Classification
• Spectroscopy
• Varietal origin