Special Issue on Food Quality and Control

Food quality refers to the features and characteristics of the food that is acceptable to consumers and meet their expectations. Quality control is the inspection, analysis, and other relevant actions taken to provide control over what is being done, manufactured, or fabricated, so that a desirable level of quality is achieved and maintained. It protects the customers from dangers and ensures an acceptable level of food quality and food safety. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in the area of Food Quality and Control.

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:

• Ingredient specifications
• Packaging and labeling
• Procedures and policies
• Product formulation
• Product standards
• Quality management
• Sanitation
• Food manufacturing requirement
• Food microbial contaminants
• Food supply chain
• Temperature control and measurement

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:

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