Chromatographic Methods for Monitoring Food Safety and Quality

Dear Colleagues,

Food quality and safety are surely the most demanding aspects of today’s food industry. This sector has evolved in such a way that the quality controls we have today increasingly allow industries to know in detail the food they produce, and to guarantee its safety. These food requirements have been met thanks to the development of technology in the analysis instrumentation of quality and research laboratories. In particular, chromatography—probably the most-used analytical technique in the separation of individual compounds in foods and other matrices—is extensively applied in the characterization of bioactive compounds and aroma-related compounds in foods, and in the determination of food contaminants such as pesticides, veterinary drugs or antibiotics. This implies that the different chromatographic techniques, especially those related to liquid chromatography, gas chromatography and supercritical fluid chromatography, are very common techniques in food companies and food research centers. The progress made in chromatographic instrumentation has allowed specialist technicians to determine trace-level concentrations of compounds in different foods.

In this regard, this Special Issue on “Chromatographic Methods for Monitoring Food Safety and Quality” is a unique opportunity to gather papers describing the state of the art of chromatographic methods to control the safety and quality of foods. This topic involves scientific communities working in food authentication, food chemistry, and the analysis of contaminant residues in foods, and involves laboratories working on the revalorization and characterization of bioactive compounds from any food. Therefore, we welcome the submission of papers dealing with both chromatographic method development and with the application of chromatographic methods on food quality and safety, including raw materials.

Prof. Dr. José Bernal del Nozal
Dr. Ana M. Ares
Guest Editors

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