Chemometric Modelling Applied to Food Quality
Héctor Goicoechea E-Mail
Full Professor at Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral (FBCB-UNL), El Pozo, Santa Fe, Argentina
Research Keywords: chemometrics; multivariate calibration; classification; response surface methodology; analytical chemistry
Arsenio Muñoz de la Peña E-Mail
Full Professor at Departamento de Química Analítica, Universidad de Extremadura, Badajoz, Spain
Research Keywords: chemometrics; multivariate calibration; classification; fluorescence; analytical chemistry
According to the Food and Agriculture Organization of the United Nations, “assurance food will not cause harm to the consumer which is prepared and/or eaten according to its intended use”. Regulatory authorities, food manufacturers, and consumers are very concerned about food quality, requiring new approaches to identifying and assessing food quality indicators.
On the other hand, it is well known that large amounts of instrumental data are generated in analytical laboratories on a daily basis, and that these data require appropriate chemometric modelling to extract the maximum amount of information. In this context, chemometric modelling can be approached to perform both quantitative (multivariate calibration) and qualitative (generally encompassed by the term pattern recognition) determinations.
The proposed special issue is aimed to present reports making a description of the main analytical techniques, data acquisition and chemometric modelling implemented in food analysis to obtain parameters indicating the quality and safety of foodstuffs, containing critical analysis of advantages and disadvantages of the processing multivariate data in food analysis.
Keywords: food safety; food quality; chemometrics; multivariate calibration; pattern recognition; fingerprinting