Hazardous Substances in Food Products: Detection, Degradation and Exposure Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".
Deadline for manuscript submissions: 5 March 2025 | Viewed by 31
Special Issue Editor
Interests: grain drinks; fermentation; nutritional evaluation; nutrition intervention; food hazard analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Hazardous substances in food products usually include physical, chemical, and biological components, threatening consumers' health. These substances may originate from raw materials, be generated during processing, or artificially supplemented. One of the fundamental goals of food science is to ensure the quality and safety of food products. Advanced techniques and instruments make it possible to detect, degrade, and assess the exposure of harmful substances efficiently. Therefore, there are developing focal points on identifying hazardous substances using faster and visually orientated methods, the biodegradation of potential hazards with significant value-added, and the improved rational and scientific approach to exposure assessment. More studies are encouraged for rapid detection/assessment of hazardous substances in food (e.g., rapid viable sensors, smart packaging, nondestructive testing, etc.) and green degradation of ingredients with high utilization (e.g., biodegradation, high value addition, etc.).
Dr. Yuliang Cheng
Guest Editor
Manuscript Submission Information
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Keywords
- food safety
- hazardous substances
- rapid detection
- biodegradation
- exposure assessment
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