Green Chemistry in Food Analysis

<p>1. Traditional analytical methods in food industry: Current challenges and issues in food analysis</p> <p>PART 1: Green Chemistry in food analysis: Conventional approaches<br>2. Microwave- and ultrasound assisted sample preparation as green analytical technology in food analysis<br>3. Sustainable Supercritical fluid and microextraction technology in food sample preparation<br>4. Recent trends of microextraction method in sample preparation<br>5. UV-Vis, FTIR and NMR as non-destructive techniques for analyte detection in food samples<br>6. Recent trends in Non-invasive Raman spectroscopy for rapid detection of food contaminants<br>7. Recent advances in non-invasive HPLC in analysis of food additives for quality control<br>8. Recent advances in Fast Gas chromatography in food analysis for pesticide detection<br>9. Chemometrics tools in food analysis</p> <p>Part 2: Green Chemistry in Food Analysis: Emerging approaches<br>10. Green adsorbents and solvents in food analysis<br>11. Role of artificial intelligence in sustainable food analysis<br>12. Development of Nanozyme based sensor technology in food analysis<br>13. Development of Paper-based microfluidic technology for food quality analysis<br>14. Design and development of Microfluidic chromatography technology in food analysis<br>15. Emerging analytical techniques in detection of food allergens<br>16. Emerging analytical techniques in analysis of food dyes<br>17. Emerging analytical techniques for determination of foodborne pathogens<br>18. Emerging analytical techniques for sensing of mycotoxins in food<br>19. Emerging analytical techniques for analysis of pesticides<br>20. Emerging analytical techniques in food safety and biosecurity</p>