Aims and Scopes

Aims and scopes
   Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. This is an open access journal under the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/) that allows readers to read, download, copy, distribute, print, search, or link to the full texts of its articles and allow readers to use them for any other lawful purpose. The scopes are as below:
- Food quality assurance and improvement
- Food preservation
- Food additives
- Food spoilage
- Food control
- Food safety
- Food toxicology
- Food bacteriology
- Food parasitology
- Food virology
- Food mycology
- Food chemistry and biochemistry
- Food biotechnology
- Novel methods for detection of food hazards
- Molecular identification of pathogens in food
- Nutrigenomics
- Drinking water safety


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