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Food Control

  • ISSN: 0956-7135

Editor-In-Chief: Greiner

Next planned ship date: June 26, 2024

  • 5 Year impact factor: 5.8
  • Impact factor: 6

An official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST). Food Contro… Read more

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Next planned ship date:
June 26, 2024

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An official scientific journal of the European Federation of Food Science and Technology (EFFoST) and the International Union of Food Science and Technology (IUFoST).

Food Control is an international journal that publishes manuscripts resulting from original scientific investigation into significant food safety and food quality concerns and preventative control measures that improve public health. Manuscripts submitted to this journal should document the problem of concern, proper hypothesis, experimental design, data analysis, and interpretation of the observed results, supported by relevant statistical analysis. The research should have an international scope, not limiting to local issues.

The journal focuses on postharvest human food safety and quality issues and welcomes submissions related to the areas of interest listed below:

Microbial contaminants and food safety - causes and control measures, including isolation, detection, and intervention methods

Chemical and biochemical contaminants (mycotoxins included) - causes and control measures, including isolation, detection, and intervention methods

Food safety preventative control measures, including process development, HACCP, food safety objectives, quality assurance, and good manufacturing practices

Food safety risk assessment

Codes of practice, legislation and international harmonization

Consumer training and education

Food Authentication and Traceability



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.

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