Techniques for Food Authentication: Trends and Emerging Approaches

Dear Colleagues,

According to national and international legal regulations, food producers and retailers are not allowed to deliberately give false or misleading statements on food labels. Any information on composition, quality, geographic origin, and processing of food products must be correct. Studies, however, indicate that fraudulent practices are a global phenomenon.

Food authentication is a challenging task. A broad spectrum of methodologies is necessary to address the different aspects of food adulteration. Methods should be sensitive, accurate, reproducible, robust, and applicable to raw and highly processed foodstuffs to be suitable for routine analysis.

This Special Issue will publish innovative research on all aspects of food authentication and all food types, with an emphasis on method development and validation. The issue covers established methodologies, e.g., DNA-based, spectroscopic/spectrometric, chromatographic, and electrophoretic methods, but also emerging approaches. Both review and original research articles are welcome.

Prof. Dr. Margit Cichna-Markl
Dr. Isabel Mafra
Guest Editors

Manuscript Submission Information

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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.