Sensor array is a rapid detection technique that mimics the olfactory system, the chemical specificity of which is not from a single sensor point but rather pattern recognition of the combined inputs of multiple sensor points. It has been widely used in the detection of food hazards and the classification of food quality for its advantages of simple, rapid, and accurate detection of substances such as pesticides, veterinary drugs, heavy metals, and biotoxins in food, and the identification of food quality and its authenticity.

In recent years, some novel sensor arrays have been built for the detection of food hazards and the classification of food quality by researchers. However, the screening of highly specific sensors and the construction of precise pattern recognition still face great challenges. The specificity of most sensors is only targeted at some reaction groups of compounds, so it is difficult to accurately identify compounds with similar structures and these sensors are susceptible to interference from compounds with similar structures. Furthermore, the commonly used algorithms of pattern recognition are difficult to accurately extract and distinguish the subtle differences between the sensor signals, which make their classification inaccurate and difficult to conduct fine classification of large-class-number classification.

This Special Issue aims at creating a forum of discussion on new sensor arrays and its corresponding pattern recognition as applications to food quality and safety. We especially welcome studies on sensors with novel measurement mechanisms or materials. Submissions should show new developments in these areas. Original research and review articles are welcome.

Potential topics include but are not limited to the following:

• Quantitative detection of food chemical hazards (pesticides, veterinary drugs, heavy metals, etc.)
• Quantitative detection of food biotoxins
• Quantitative detection of food nutrients and functional compounds
• Classification of food shelf life and freshness
• Classification of food aging time
• Classification of food flavour
• Tracing of food geographical origins
• Untargeted or targeted detection of food adulterations and fraud
• Sensors for detection of food adulterants