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.
《Food Control》是一本由ELSEVIER SCI LTD出版商出版的專業工程技術期刊,該刊創刊于1990年,刊期Bimonthly,該刊已被國際權威數據庫SCI、SCIE收錄。在中科院最新升級版分區表中,該刊分區信息為大類學科:工程技術 2區,小類學科:食品科技 2區;在JCR(Journal Citation Reports)分區等級為Q1。該刊發文范圍涵蓋食品科技等領域,旨在及時、準確、全面地報道國內外食品科技工作者在該領域取得的最新研究成果、工作進展及學術動態、技術革新等,促進學術交流,鼓勵學術創新。2021年影響因子為6.652,平均審稿速度約3.3個月。
大類學科 | 分區 | 小類學科 | 分區 | Top期刊 | 綜述期刊 |
農林科學 | 1區 | FOOD SCIENCE & TECHNOLOGY 食品科技 | 1區 | 是 | 否 |
JCR分區等級 | JCR所屬學科 | 分區 | 影響因子 |
Q1 | FOOD SCIENCE & TECHNOLOGY | Q1 | 6.652 |
影響因子 | h-index | Gold OA文章占比 | 研究類文章占比 | OA開放訪問 | 平均審稿速度 |
6.652 | 103 | 8.71% | 94.07% | 未開放 | 約3.3個月 |