Aim and Scope

Aim

The Journal of Food Safety and Science (JFSS) is an interdisciplinary scientific journal dedicated to advancing knowledge in food safety, food science, and related areas of food and biological sciences. The journal provides a platform for publishing high-quality original research, systematic and critical reviews, and scholarly contributions addressing emerging challenges in the safety, quality, processing, preservation, and sustainability of foods. Particular emphasis is placed on research that contributes to the prevention of foodborne hazards, improvement of food quality and shelf life, development of innovative food technologies, and better understanding of chemical, microbiological, and biological risks throughout the food chain.

Scope

The journal welcomes original and innovative contributions covering fundamental, applied, and translational aspects of food safety and science. Areas of interest include, but are not limited to:

• Food microbiology and foodborne pathogens: detection, characterization, monitoring, and control of bacteria, viruses, fungi, parasites, and other foodborne microorganisms.
• Food safety hazards: biological, chemical, and physical hazards, including microbial toxins, mycotoxins, pesticide and veterinary drug residues, heavy metals, allergens, and emerging contaminants.
• Foodborne diseases and epidemiology: risk assessment, surveillance, outbreak investigation, pathogen–food interactions, and strategies for reducing foodborne illness.
• Food preservation and shelf-life extension: conventional and emerging preservation technologies, antimicrobial treatments, packaging systems, and approaches for maintaining food safety and quality during storage.
• Food chemistry and bioactive compounds: characterization, stability, functionality, bioavailability, and health-related properties of naturally occurring and food-derived compounds.
• Food processing and emerging technologies: innovative processing, non-thermal technologies, fermentation, drying, extraction, encapsulation, nano-enabled technologies, and other approaches designed to improve food safety and quality.
• Natural antimicrobials and functional ingredients: plant extracts, essential oils, phenolic compounds, peptides, probiotics, bacteriocins, and other natural agents for food protection and preservation.
• Food packaging and active packaging: conventional and biodegradable packaging, antimicrobial and antioxidant packaging, nanocomposite materials, migration and safety assessment, and packaging–food interactions.
• Analytical methods and food safety monitoring: development and validation of rapid, sensitive, and reliable methods for the detection and quantification of pathogens, toxins, contaminants, residues, allergens, and bioactive compounds.
• Food quality and authenticity: physicochemical, nutritional, sensory, and microbiological quality; adulteration, traceability, authenticity, and fraud detection.
• Risk assessment and food safety management: exposure assessment, hazard characterization, predictive microbiology, HACCP, quality management systems, and evidence-based approaches to food safety regulation.
• Sustainable food safety and processing: environmentally responsible preservation and processing technologies, waste valorization, by-product utilization, and approaches that integrate food safety with sustainability.

The journal particularly encourages multidisciplinary studies that connect food microbiology, food chemistry, biotechnology, nanotechnology, analytical science, processing, packaging, and food safety management. Studies addressing emerging food safety challenges and innovative technologies with clear practical or industrial relevance are especially welcomed.

The Journal of Food Safety and Science considers original research articles, review articles, systematic reviews, short communications, and other scholarly contributions that meet rigorous standards of scientific quality, methodological transparency, originality, and ethical research practice