Food Control provides an essential information tool for all those involved in the field of food safety
and process control.
The unique coverage of current research, technology, legislation and good practice enables readers to keep abreast
of changes in food production and consumption as well as ... click here for full Aims & Scope
Food Control provides an essential information tool for all those involved in the field of food safety
and process control.
The unique coverage of current research, technology, legislation and good practice enables readers to keep abreast
of changes in food production and consumption as well as international developments in all areas of food control research. It helps
those involved to maintain and improve food safety and quality, and to assess and respond to changing trends in consumer requirements.
The scope of Food Control is comprehensive and includes original research papers, short communications, and comment articles
that report on new developments in all areas of food control. Authoritative reviews are published, together with a calendar of forthcoming
meetings, book reviews, letters to the Editor and conference reports. Food Control covers:
• 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• Rapid methods of analysis and detection, sensor technology
• Environmental control and safety• Novel foods and processes• Codes of practice, legislation and international harmonization
• Consumer issues• Education, training and research needs
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Editor:
G. Campbell-Platt
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