Application of Electrochemical (Bio)Sensors for Food Analysis (Special issue)


Special issue guest-edited by Somayeh Tajik

The development of new advanced methods is currently required to meet the ever-increasing demand from researchers and laboratories for efficient, fast and reliable procedures of food analysis. The rapid scientific-technological changes in this area have witnessed new approaches, methodologies and equipment. These new tools can determine, with accuracy, precision and confidence, a wide range of analytes with low levels of concentration in food matrices that often present a high degree of complexity.

In comparison with the conventional techniques in food analysis like chromatographic or spectrometric methods, electrochemical (bio)sensors possess some incontestable advantages. The most sensitive, simple and selective chemical sensors are the electrochemical (bio)sensors that have been widely used in food analysis. Electrochemical (bio)sensors have been proposed as the tool to sense physicochemical or biological alterations in the analytes and convert them into measurable signals by voltammetric, amperometric, impedance and other electrochemical signals.

Current advancements in nanomaterial synthesis have offered choices and opportunities to provide sophisticated sensing systems. Research into nanomaterials-based electrochemical sensors and bio-sensors has been utilized to improve sensitivity or selectivity.

This special issue of the Journal of Electrochemical Science and Engineering aims to give an overview of the state-of-the-art technologies and advanced methodologies in food analysis, including the application of different forms of nanomaterials to design novel electrochemical (bio)sensors. The special issue is guest-edited by Somayeh Tajik, Kerman University of Medical Sciences, Iran. It is planned for January 2023 and the article submission deadline is November 15. When submitting the article for this special issue, the Food Analysis Special Issue should be selected in the Section field.