Evaluation of food quality by sustainable methods

The analytical determinations of chemical species in food are an essential step of food quality assessment. Food quality can be ascertained by physicochemical analysis, individuating which and how much substances are present in food. Instead, for food safety a microbiological analysis is necessary. The quality assessment can inform us about the origin of food, but also about its nutritional values and organoleptic properties. Since sustainability is an actual aim of the scientific research, even “green” analytical determinations in food are going to be developed.