Sustainable Patterns for Food Safety, Quality and Consumer Protection

Dear Colleagues,

Food safety and food quality terms can sometimes generate confusion. Food safety is concerned with all those hazards that may make food injurious to the consumer’s health and such aspects are not negotiable. Instead, food quality encompasses all other attributes that influence a product's value for the consumer such as product origin, sensory properties, nutritional attributes, functional activities, and shelf-life of the food. This distinction between safety and quality has implications for public policy and influences the nature and content of the food control system most suited to meeting predetermined national objectives. The food safety and quality of products are guaranteed along the food chain by the coordination of several actors that have the common goal of delivering high-value foods to consumers by producing/processing food matrices according to high-quality standards. Recent multidisciplinary research efforts deal with the need to conciliate the improvement of food quality and safety and the sustainability of food systems.

Considering your interest in this current research topic, we cordially invite you to submit a high-quality original research paper or review to this Special Issue of J—Multidisciplinary Scientific Journal.

Dr. Vittorio Capozzi
Dr. Francesco Bimbo
Dr. Mariagiovanna Fragasso
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. J is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• Sustainable food systems
• Quality
• Safety
• Consumer sciences
• Food processing
• Food analysis
• Systems design
• Food technologies
• Agricultural economics
• Food environment