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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.
《食品控制》是一本国际期刊，为食品安全和过程控制相关人员提供重要信息。食品控制包括以下与食品过程控制或人类食品的食品安全相关的领域：?微生物食品安全和抗菌系统?霉菌毒素?危害分析、HACCP和食品安全目标?风险评估，包括微生物和化学危害?质量保证?良好的生产实践?食品加工系统设计和控制?食品包装技术和与食品接触的材料?快速分析和检测方法，包括传感器技术?实践守则、立法和国际协调?消费者问题?教育、培训和研究需求。食品控制的范围是全面的，包括原始研究论文、权威评论、简短的交流、关于食品控制新进展的评论文章和立场文件。所述工作应在方法或所用方法上具有创新性。研究结果对科学界或食品工业的意义也必须明确。不符合这些要求的捐款将不予审查和公布。
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