Toxicants and Contaminants in Food is a broad spectrum refers to the presence of the harmful natural toxins and chemicals produced during food manufacturing, and environmental contaminants. It is a significant subject that is emerging in the fields of analytical food toxicology, food safety, heavy metal contaminants, allergens, toxicology, and environmental contaminants. Toxicants and contaminants in the food and agricultural products can be originated from various different sources such as agrochemical residues, natural toxins, polluted environments, and produced toxic compounds during the food processing. The food toxicants and contaminants can give a significant and adverse impact on both public health and economic issue.
“Toxicants and Contaminants in Food” is a wide range significant topic, mainly focuses on the scientific work which associates with the natural toxins and all different groups of contaminants in foods.
This special issue is aimed to furnish opportunity for researchers/scholars/academicians to present their scientific work in the emerging world of food sector, on the following topics, toxicological effects on food contaminants, analytical method development, natural toxins in foods (animal, plant and marine sources), microbial toxins, food safety, microbiological risk, toxic contaminants from packaging materials, toxic heavy metals or metalloids, food security, pesticides, veterinary drug residues, as well as organic environmental pollutants.
Dr. Sarah Hwa In Lee, PhD
Universidade de São Paulo, USP, São Paulo, Brazil
Research Interest: Food Engineering, Food Microbiology with emphasis on bacteriology, Isolation and identification of pathogenic bacteria, Biofilms, PFGE and bacterial inactivation
Dr. Xingmao-(Samuel)-Ma, PhD
Texas A & M University, TX, USA.
Research Interest: Food energy water nexus, Environmental nanotechnology, Phytoremediation and ecosystem restoration, Biogeochemistry of trace contaminants
Tentative Timeline of Special Issue
Special Issue Announcement: February 10, 2020
Manuscript Submissions Begin: February 17, 2020
Manuscript Submission Due: May 15, 2020
Peer-Review Completion: May 30, 2020
Expected Publication Date: June 2020
Manuscript Submission Information
This letter is a formal invite for submission of your latest work or the extended work of your previous study which is in relevance to special issue scope of Journal of Food Chemistry & Nanotechnology a peer-reviewed, quarterly published by the United Scientific Group, (a Non-Profit Organization), which is an expert-driven initiative managed by active researchers, academicians and senior scientists.
All submitted manuscripts will be thoroughly peer-reviewed before accepting and publishing in the special issue. Below, please find the manuscript preparation guidelines for authors. Author guidelines for manuscript preparation.
You can submit the manuscript online using our editorial manager and peer-review system: http://www.editorialmanager.com/usg/. Upon acceptance, the manuscript is published on the journal webpage regardless of the special issue release date.
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