《食品控制》是一本國際期刊，為食品安全和過程控制相關人員提供重要信息。食品控制包括以下與食品過程控制或人類食品的食品安全相關的領域：?微生物食品安全和抗菌系統?霉菌毒素?危害分析、HACCP和食品安全目標?風險評估，包括微生物和化學危害?質量保證?良好的生產實踐?食品加工系統設計和控制?食品包裝技術和與食品接觸的材料?快速分析和檢測方法，包括傳感器技術?實踐守則、立法和國際協調?消費者問題?教育、培訓和研究需求。食品控制的范圍是全面的，包括原始研究論文、權威評論、簡短的交流、關于食品控制新進展的評論文章和立場文件。所述工作應在方法或所用方法上具有創新性。研究結果對科學界或食品工業的意義也必須明確。不符合這些要求的捐款將不予審查和公布。

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.