Food Quality and Safety
A section of Foods (ISSN 2304-8158).
Section Information
This section embraces all aspects of food that lead to positive or negative impacts on its quality and safety. Food characterization, processing, preservation and analysis involving chemical, physical, sensorial, microbiological and toxicological approaches are welcomed, from field studies to market surveys, from local to novel foods and new processing technologies, from basic quality features to enhanced preservation methodologies, and from infant to elderly nutrition. Innovative work showing a considerable influence on quality maintenance or enhancement on hazard prevention in food or feed will be considered.
Keywords
- quality control
- food safety
- processing technologies
- contact materials
- environmental factors
- contaminants
- authenticity
- traceability
- additives
- good manufacturing practices
- postharvest technologies
- regulatory affairs
- minimal processing technologies
- shelf-life
- fast measurement tools
- feed quality
- food allergens
- HACCP
- novel foods
- meat substitutes
Editorial Board
Topic Board
Special Issues
Following special issues within this section are currently open for submissions:
- Assessment of Food Quality and Safety of Cultivated Macroalgae (Deadline: 15 September 2021)
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage (Deadline: 15 September 2021)
- Future Challenges in Food Safety (Deadline: 20 September 2021)
- Polycyclic Aromatic Hydrocarbons from “Fork” to the Human Health (Deadline: 20 September 2021)
- Eggs and Eggproducts: Unravelling the Secrets (Deadline: 30 September 2021)
- New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products (Deadline: 30 September 2021)
- Innovative Research on Food Contaminants (Deadline: 30 September 2021)
- Toxicity of Additives and Contaminants on Food (Deadline: 10 October 2021)
- Impact of Processing Conditions on the Biological Activity and Quality of Foods (Deadline: 15 October 2021)
- Nondestructive Optical Sensing for Food Quality and Safety Inspection (Deadline: 15 October 2021)
- Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects (Deadline: 20 October 2021)
- Biosensors and Smart Analytical Systems in Food Quality and Safety: Status and Perspectives (Deadline: 20 October 2021)
- Innovative Postharvest Technologies for Quality Maintenance of Food Products and Sustainable Value Chain (Deadline: 30 October 2021)
- New Insights into Food Contamination: Harmful Toxins and Chemicals (Deadline: 15 November 2021)
- Trace Elements as Contaminants and Nutrients (Deadline: 19 November 2021)
- Viruses in Food (Deadline: 20 November 2021)
- The Food Safety Risk Perceptions of Consumers during the COVID-19 Pandemic (Deadline: 20 November 2021)
- Natural Food Additives: From Source to Application (Deadline: 20 November 2021)
- Molecular Approaches to Food Allergy Diagnosis, Treatment and Identification of Allergens (Deadline: 30 November 2021)
- Mycotoxins in Cereals and Cereal Products: Occurrence, Toxicity and Detoxification (Deadline: 30 November 2021)
- Biogenic Amines in Raw and Processed Foods: Detection and Control (Deadline: 10 December 2021)
- Safety and Nutritional Quality of Mediterranean Food and Food Products (Deadline: 10 December 2021)
- Authenticity and Quality of Edible Oils: Research Update (Deadline: 15 December 2021)
- Food Safety and Behavior Change (Deadline: 20 December 2021)
- Emerging Challenges Hindering the Climatic Changes: Perspectives for the Wine Industry (Deadline: 30 December 2021)
- Application of Antibody and Immunoassay for Food Safety (Deadline: 31 December 2021)
- Sensory Evaluation and Quality Control of Wine (Deadline: 31 December 2021)
- Postharvest Management of Fruits and Vegetables (Deadline: 31 December 2021)
- Processing Effects on Protein Structure and Physicochemical Properties (Deadline: 10 January 2022)
- Biotechnology Approaches in Food Preservation and Food Safety (Deadline: 20 January 2022)
- Towards the Use of Natural Compounds for Crop Protection and Food Safety (Deadline: 20 January 2022)
- New Perspectives in the Analysis of Food Pollutants and Toxins (Deadline: 20 January 2022)
- New Challenges and Opportunities of Plant-Based Fermented Foods (Deadline: 31 January 2022)
- Flavour Research in Food Fermentations (Deadline: 31 January 2022)
- Foodborne Pathogens and Food Safety (Deadline: 10 February 2022)
- Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties (Deadline: 28 February 2022)
- Fermentation of Alternative Protein Sources in the Design of Novel Foods (Deadline: 28 February 2022)
- Sustainable Technological Advancements for Food Quality (Deadline: 1 March 2022)
- Microbiological Safety of Foods of Animal Origin for Older Adults—Is the Current Safety System Suitable for New Vulnerabilities? (Deadline: 25 March 2022)
- Insights on Quality, Safety and Sustainability in Ready-to-Eat Foods Processing (Deadline: 31 March 2022)
- Technological Advancements in Food Processing, Rapid Detection, Process Monitoring, and Quality Control (Deadline: 31 March 2022)
- Applications of Non-destructive Optical Techniques for Quality and Authentication of Vegetal Crops (Deadline: 31 March 2022)
- Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction (Deadline: 20 April 2022)
- Recent Advances in Geographical Traceability of Food Products (Deadline: 30 April 2022)
- Safety and Quality of Postharvest Fresh Fruits and Vegetables: 2nd Volume (Deadline: 30 June 2022)