Analytical methods applied to food analysis are increasingly important to know not only about food composition and to assess nutritional value, but also to know if they are safe for human consumption.

Many well-known and widely used standardized methods do not comply with the basic principles of Green Analytical Chemistry (GAC). Developing new analytical methods that are environmentally friendly, fast, and low-cost with an adequate figure of merits is a challenge in food analysis. To propose new analytical methods as reference methods, the procedures must be exhaustively validated and evaluated considering the figures of merit related to the complete method. They must be robust and reliable.

The aim of this Special Issue is to bring together novel analytical methods that comply with the principles of GAC. Manuscripts must detail how this is accomplished through standardized procedures such as the use of an Eco-Scale, penalty points, or hexagonal diagrams. The use of green analytical metrics is an interesting tool to compare several parameters that usually are not considered in regular publications such as sample transport, preservation, energy consumption, real time analysis, quality assurance, and waste, among others. Original research and review articles are welcome.

Potential topics include but are not limited to the following:

• Green analytical methods applied to food control, food quality, food composition, and food safety
• Simple and fast analytical methods applied to food analysis that involves ultrasound extraction, miniaturization, or preconcentration
• Low-cost green methods applied to analysing the composition of functional foods and nutraceuticals
• Classical or standard reference analytical methods with outstanding modifications to be greener