**Contents**


## **About the Editor**

#### **Theodoros Varzakas**

Theodoros Varzakas is a Senior Full Professor at the Department of Food Science and Technology, University of Peloponnese, Greece, specializing in issues of food technology, food processing/engineering, and food quality and safety. Section Editor in Chief Journal Foods in Food Security and Sustainability (2020-). Ex-Editor in Chief Current Research in Nutrition and Food Science (2015-2019). Reviewer and member of the editorial board in many international journals. Has written more than 200 research papers and reviews, and has presented more than 160 papers and posters at national and international conferences. He has written and edited six books in Greek, and six in English on sweeteners, biosensors, food engineering, and food processing, published by CRC. He has participated in many European and national research programs as a coordinator or scientific member.

### **Preface to "Qualitative Analysis of Food Products"**

Qualitative control and analysis of food products is a requirement for food industries, both in terms of quality assurance and food safety management systems. Analysis of foods is continuously requiring the development of more robust, efficient, sensitive, and cost-effective analytical methodologies to guarantee the safety, quality, authenticity, and traceability of foods in compliance with legislation and consumers'demands.

Different analyses include microbiological and chemical analyses, from simple to complex, from old to modern technologies. Hence, fundamental and/or state-of-the-art methods of the development, optimization, and practical implementation in routine laboratories, and validation of these methods for the monitoring of food safety and quality, are employed. Methodologies for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity, and food traceability have been presented and discussed in this Special Issue.

> **Theodoros Varzakas** *Editor*
