Special Issue on

Food Chemistry and Compositional Analysis

Food Chemistry and Compositional Analysis examines the chemical composition, molecular characteristics, and physicochemical properties of food and their influence on quality, safety, nutrition, processing, and shelf life. It encompasses the identification and quantification of nutrients, bioactive compounds, additives, contaminants, and other food constituents using advanced analytical techniques and instrumental methods. Integrating principles from chemistry, food science, biochemistry, nutrition, and analytical science, this field supports food quality assurance, authenticity verification, product development, regulatory compliance, and the production of safe, nutritious, and high-quality food products.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food Chemistry and Compositional Analysis. Potential topics include, but are not limited to:

• Food composition
• Nutrient analysis
• Food biochemistry
• Food metabolomics
• Bioactive compounds
• Food contaminants
• Food additives
• Food authenticity
• Food adulteration
• Flavor chemistry
• Lipid chemistry
• Protein chemistry
• Carbohydrate chemistry
• Analytical food chemistry
• Food quality assessment
• Instrumental analysis

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Chemistry and Compositional Analysis” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

Dr. Liege Aguiar Pascoalino

Nutrition and Food Chemistry and Compositional Analysis, University of Porto, Portugal

For further questions or inquiries, please contact Editorial Assistant at [email protected].