Food Control is an international journal that provides essential information for those involved in food safety and process control.

Food Control covers the below areas that relate to food process control or to food safety of human foods:

• Microbial food safety and antimicrobial systems
Mycotoxins
• Hazard analysis, HACCP and food safety objectives
Risk assessment, including microbial and chemical hazards
Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
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.

Benefits to authors
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Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center

Editorial board

Editor-in-Chief

  • G. Campbell-Platt
    University of Reading, UK

Editor, North America and Asia/Pacific

  • J.J. Jen
    California Polytechnic State University - San Luis Obispo, San Luis Obispo, California, USA

Editor, Europe and South America

  • R. Greiner
    Max Rubner-Institut (MRI), Karlsruhe, Germany

Editor, South and Southeast Asia and Oceania

  • W. Zhou
    National University of Singapore, Singapore, Singapore

Editorial Board Members

  • L. Anelich
    Anelich Consulting, Pretoria, South Africa
  • D.L. Archer
    University of Florida, Gainesville, Florida, USA
  • A.A.G. Candlish
    Glasgow Caledonian University, Glasgow, Scotland, UK
  • W. Chen
    Jiangnan University, Wuxi, China
  • J. Frank
    University of Georgia, Athens, Georgia, USA
  • P.V. Gawande
    PharMEDium, Memphis, Tennessee, USA
  • R. Goodrich
    University of Florida, Gainesville, Florida, USA
  • C-.T. Ho
    Rutgers University, New Brunswick, New Jersey, USA
  • L. Huang
    U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS), Wyndmoor, Pennsylvania, USA
  • B. Jarvis
    Ross-on-Wye, UK
  • D.J. Jukes
    University of Reading, Reading, UK
  • F.-K. Lücke
    Fulda University of Applied Science, Fulda, Germany
  • G. Moy
    Food Safety Consultants International, Genève, Switzerland
  • Q. Rao
    Florida State University, Tallahassee, Florida, USA
  • D. Rodriguez Amaya
    Cidade Universitária, Campinas, Brazil
  • J. Weng
    JBT Corporation, Madera, California, USA
  • A. Wu
    Chinese Academy of Sciences (CAS), Shanghai, China
  • Y. Liu
    Chinese Academy of Agricultural Sciences, Beijing, China