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, United Kingdom

Editor, North America and Asia/Pacific

  • L. Huang
    USDA-ARS Residue Chemistry and Predictive Microbiology Research, Wyndmoor, Pennsylvania, United States
  • J.J. Jen
    California Polytechnic State University, San Luis Obispo, California, United States

Editor, Europe and South America

  • R. Greiner
    Max Rubner-Institute Federal Research Institute of Nutrition and Food, 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, United States
  • L. Bai
    Jilin University, Changchun, China
  • D. Biswas
    University of Maryland at College Park, College Park, Maryland, United States
  • A.A.G. Candlish
    Glasgow Caledonian University, Glasgow, United Kingdom
  • W. Chen
    Jiangnan University, School of Food Science and Technology, Wuxi, China
  • Z. Chen
    University of Maryland at College Park, College Park, Maryland, United States
  • D. Cozzolino
    Central Queensland University Science Environment and Agriculture, Gladstone, Australia
  • C. M. Franco
    University of Santiago de Compostela, Santiago de Compostela, Spain
  • J. Frank
    The University of Georgia, Athens, Georgia, United States
  • P.V. Gawande
    PharMEDium, Memphis, Tennessee, United States
  • E. Górska-Horczyczak
    University of Warsaw, Warszawa, Poland
  • C-.T. Ho
    Rutgers University Department of Food Science, New Brunswick, New Jersey, United States
  • R. Jadeja
    Oklahoma State University Stillwater, Stillwater, Oklahoma, United States
  • D.J. Jukes
    University of Reading, Reading, United Kingdom
  • F.-K. Lücke
    Fulda University of Applied Sciences, Fulda, Germany
  • M. Mataragas
    Institute of Technology of Agricultural Products, Athens, Greece
  • G. Moy
    Heartfile, Genève, Switserland
  • S. Oueslati
    University of Tunis, Tunis, Tunisia
  • P. Putnik
    University of Zagreb Department of Food Engineering, Zagreb, Croatia
  • Q. Rao
    Florida State University College of Human Sciences Nutrition, Food & Exercise Sciences, Tallahassee, Florida, United States
  • D. Rodriguez Amaya
    Cidade Universitária, Campinas, Brazil
  • K. Warriner
    University of Guelph, Guelph, Ontario, Canada
  • A. Wu
    Institute for Nutritional Sciences Shanghai Institutes for Biological Sciences Chinese Academy of Sciences, Shanghai, China
  • H-G. Yuk
    Korea National University of Transportation Division of Food Science and Biotechnology, Jeungpyeong-gun, Korea, Republic of