Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers:
Microbial food safety and antimicrobial systems
Mycotoxins
Hazard analysis, HACCP and food safety objectives
Risk assessment, including microbial risk assessment
Quality assurance and control
Good manufacturing practices
Food process systems design and control
Food Packaging
Rapid methods of analysis and detection, including sensor technology
Environmental control and safety
Codes of practice, legislation and international harmonization
Consumer issues
Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions that do not fulfil these requirements will not be considered for review and publication. |
