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Literature / Source Database:
Food Control
Description
Bulletin of the International Institute of Refrigeration, CAB Abstracts, CAB Health, Current Contents, EMBiology, Food Safety Microfile, Food Science and Technology Abstracts, Research Alert, SCISEARCH, Science Citation Index, Scopus
| Title (short) |
Food Control |
| Languages |
English |
| First year |
1990 |
| Impact factor |
3.388 |
| Editor |
G. Campbell-Platt |
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Status
active
Subject
Source type
Journal
Publisher
ISBN ISSN
0956-7135
First volume
1
Last volume
34+
Publish city
London
Homepage
| Resources |
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Availability |
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| Text PDF |
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free access |
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| Text Html |
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for subscriber |
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| References |
 |
not available |
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| Abstracts |
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| TOC |
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Description
Food Control provides an essential information tool for all those involved in the field of food safety and process control.
The unique coverage of current research, technology, legislation and good practice enables readers to keep abreast of changes in food production and consumption as well as international developments in all areas of food control research. It helps those involved to maintain and improve food safety and quality, and to assess and respond to changing trends in consumer requirements.
The scope of Food Control is comprehensive and includes original research papers, short communications, and comment articles that report on new developments in all areas of food control. Authoritative reviews are published, together with patent reports, a calendar of forthcoming meetings, book reviews, letters to the Editor and conference reports. Food Control covers:
- Hazard analysis, HACCP and food safety objectives
- Risk assessment, including microbial risk assessment
- Quality assurance and control
- Good manufacturing practices
- Food process systems design and control
- Rapid methods of analysis and detection, sensor technology
- Environmental control and safety
- Novel foods and processes
- Codes of practice, legislation and international harmonization
- Consumer issues
- Education, training and research needs
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