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:
- Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats (Deadline: 20 May 2021)
- Listeria in Food: Prevalence and Control (Deadline: 30 May 2021)
- Protein Oxidation in Foods: Mechanisms, Consequences and Antioxidant Solutions (Deadline: 31 May 2021)
- Foodborne Pathogens and Food Safety (Deadline: 10 June 2021)
- Viruses in Food (Deadline: 10 June 2021)
- The Future of Foods: Recent Advances and Perspectives on Food Quality and Safety (Deadline: 15 June 2021)
- Postharvest Management of Fruits and Vegetables (Deadline: 15 June 2021)
- Occurrence, Importance and Control Strategies of Major Mycotoxins in Foods-Prevention and Detoxification (Deadline: 18 June 2021)
- Processing Effects on Protein Structure and Physicochemical Properties (Deadline: 28 June 2021)
- Foodomics: New Approaches to Evaluate Food Quality (Deadline: 30 June 2021)
- New Strategies to Improve Quality of Alcoholic Beverages (Deadline: 30 June 2021)
- Advanced Analysis Methods for Food Safety, Authenticity and Traceability Assessment (Deadline: 30 June 2021)
- Wine Proteins and Peptides (Deadline: 15 July 2021)
- Sensory Evaluation and Quality Control of Wine (Deadline: 15 July 2021)
- Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties (Deadline: 31 July 2021)
- Natural Antimicrobials: Potential Applications for Improving Food Safety (Deadline: 31 July 2021)
- Flavour Research in Food Fermentations (Deadline: 31 July 2021)
- Assessment of Food Quality and Safety of Cultivated Macroalgae (Deadline: 10 August 2021)
- Biotechnology Approaches in Food Preservation and Food Safety (Deadline: 10 August 2021)
- Applications of Non-destructive Optical Techniques for Quality and Authentication of Vegetal Crops (Deadline: 10 August 2021)
- Essential Oils: Authenticity and Nutritional Aspects (Deadline: 20 August 2021)
- New Insights into Food Contamination: Harmful Toxins and Chemicals (Deadline: 30 August 2021)
- Towards the Use of Natural Compounds for Crop Protection and Food Safety (Deadline: 30 August 2021)
- Quality Assay, Processing and Bio-Function of Rice Products (Deadline: 31 August 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)
- New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products (Deadline: 30 September 2021)
- Fermentation of Alternative Protein Sources in the Design of Novel Foods (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)
- New Advances in Wine Astringency (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)
- DNA Species Authentication and Pathogen Identification in Seafood (Deadline: 12 November 2021)
- The Food Safety Risk Perceptions of Consumers during the COVID-19 Pandemic (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)
- 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)
- Sustainable Technological Advancements for Food Quality (Deadline: 1 March 2022)
