Special Issue on Food Quality and Control

Food Quality and Control focuses on ensuring the safety, consistency, and nutritional value of food products throughout the production and supply chain. It involves the application of scientific, technological, and regulatory measures to monitor and maintain food standards, detect contaminants, prevent spoilage, and assess sensory attributes such as taste, texture, and appearance. The field also addresses compliance with food laws, quality assurance systems like HACCP and ISO standards, and the development of testing methods to guarantee that food meets both consumer expectations and legal requirements.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food Quality and Control. Potential topics include, but are not limited to:

• Allergen detection and control
• Chemical analysis of food
• Contaminant detection
• Food additives and preservatives
• Food authentication and fraud detection
• Food labeling and regulations
• Food microbiology
• Food safety management
• Food traceability systems
• GMO and biotechnology monitoring
• Nutritional quality assessment
• Packaging and shelf-life studies
• Processing and storage impact on quality
• Quality assurance systems (e.g., HACCP, ISO)
• Regulatory compliance and auditing
• Sensory evaluation

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Quality and Control” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

Dr. Shiwei Xu

The Kraft Heinz Company/University of Delaware, USA

For further questions or inquiries, please contact Editorial Assistant at fns@scirp.org.