Nutrition, Food Processing, and Monitoring are the pillars of the food chain. For many centuries, they have engulfed the application of conventional to more sophisticated methods to guarantee diverse and quality foods. This research topic targets all aspects of food processing and monitoring that focuses on areas of food fortification, shelf-life extension, the use of advanced methods for food modeling, and quality control. The research topic would explore trends in state-of-the-art, technology, spectroscopy, vision systems, taste and smell detecting sensors, and the different chemometric techniques used in their application at the laboratory and industrial scale.
There has been increased consumer demand for enriched foods, special diets, and functional foods due to the growing health concerns. This is mainly because consumers have become more interested in foods with added value that, can be used for nutritional interventions. All these interventions are characterized by the modification of food for improved benefits and therefore require modern analytical methods for their monitoring and sustainability. The emergence of new processing and preservation techniques also presents a challenge for routine conventional quality control checks. For example, the novel point-of-care Veggie meter™ is an advanced method used for measuring carotenoid content through pressure-mediated reflection spectroscopy on the human skin with improved reliability. Spectroscopic methods in general, just like sensor-based systems, have been widely employed for nutrient and ingredient measurement, food authentication and sensory profiling, modeling, and prediction of key food components through chemometric methods. They can therefore serve as a buffer to keep pace with the novel trends of food fortification and product development.
We welcome the submission of Original Research, Review, and Mini-Review articles on the following sub-topics:
- New food testing advances (e.g handheld and remote analysis methods)
- New product development and fortified foods (e.g., insect fortified, special diets etc.)
- Nutritious indigenous diets
- new processing and preservation techniques and their routine conventional quality control checks (Veggie meter™ …)
- Nutritional Interventions for management and prevention of chronic diseases
- Newly developed techniques and methods for food monitoring
Nutrition, Food Processing, and Monitoring are the pillars of the food chain. For many centuries, they have engulfed the application of conventional to more sophisticated methods to guarantee diverse and quality foods. This research topic targets all aspects of food processing and monitoring that focuses on areas of food fortification, shelf-life extension, the use of advanced methods for food modeling, and quality control. The research topic would explore trends in state-of-the-art, technology, spectroscopy, vision systems, taste and smell detecting sensors, and the different chemometric techniques used in their application at the laboratory and industrial scale.
There has been increased consumer demand for enriched foods, special diets, and functional foods due to the growing health concerns. This is mainly because consumers have become more interested in foods with added value that, can be used for nutritional interventions. All these interventions are characterized by the modification of food for improved benefits and therefore require modern analytical methods for their monitoring and sustainability. The emergence of new processing and preservation techniques also presents a challenge for routine conventional quality control checks. For example, the novel point-of-care Veggie meter™ is an advanced method used for measuring carotenoid content through pressure-mediated reflection spectroscopy on the human skin with improved reliability. Spectroscopic methods in general, just like sensor-based systems, have been widely employed for nutrient and ingredient measurement, food authentication and sensory profiling, modeling, and prediction of key food components through chemometric methods. They can therefore serve as a buffer to keep pace with the novel trends of food fortification and product development.
We welcome the submission of Original Research, Review, and Mini-Review articles on the following sub-topics:
- New food testing advances (e.g handheld and remote analysis methods)
- New product development and fortified foods (e.g., insect fortified, special diets etc.)
- Nutritious indigenous diets
- new processing and preservation techniques and their routine conventional quality control checks (Veggie meter™ …)
- Nutritional Interventions for management and prevention of chronic diseases
- Newly developed techniques and methods for food monitoring
