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. 

Original high-quality research papers
Major review articles
Short communications 
Short reviews
Comment articles
Authoritative position papers 
book reviews
Letters to the Editor
conference reports 
calendar of forthcoming events

Editor-in-Chief
G. Campbell-Platt
University of Reading, United Kingdom Email G. Campbell-Platt
Editor, North America and Asia/Pacific
L. Huang
USDA-ARS Residue Chemistry and Predictive Microbiology Research, Wyndmoor, Pennsylvania, United States Email L. Huang
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
Editor, North and East Asia
J.J. Jen
California Polytechnic State University, San Luis Obispo, California, United States
Editorial Board Members
D.L. Archer
University of Florida, Gainesville, Florida, United States
L. Bai
Jilin University, Changchun, China
D. Biswas
University of Maryland at College Park, Baltimore, 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, Baltimore, 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
X.M. Shi
Shanghai Jiao Tong University, Shanghai, China
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