Special Issue on Food Quality and Control
Food quality refers to the degree to which the inherent
characteristics of the food meet the requirements. It includes the appearance,
quality, specifications, quantity, weight, packaging, safety and hygiene of the
food. Food quality consists of subcategories of sensory quality, hygienic
quality, safety quality, technical quality, nutritional quality and performance
quality. 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:
-
Food quality and preference
-
Food choice studies of cultural, sensory and
environmental factors
-
Microbial food safety and antimicrobial
systems
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Food process systems design and control
-
Rapid methods of analysis and detection
-
Food quality assurance
-
Mathematical modelling in food quality
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Risk assessment, including microbial and
chemical hazards
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Food product development and quality control
-
Consumer issues
-
Sensory evaluation of food
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:
Submission Deadline
|
November 25th, 2020
|
Publication Date
|
January 2021
|
Guest Editor:
For
further questions or inquiries, please contact Editorial Assistant at
fns@scirp.org.