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
• Food process systems design and control
• Rapid methods of analysis and detection
• Food quality assurance
• Mathematical modelling in food quality
• Risk assessment, including microbial and chemical hazards
• 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:

Guest Editor:

For further questions or inquiries, please contact Editorial Assistant at

fns@scirp.org.