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
• ... click here for full Aims & Scope
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.
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Editor-in-Chief Contact the Editor
G. Campbell-Platt
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