The current patterns of food consumption indicate a strong consumer preference for processed food products, as they are very economical and last much longer than fresh products which are not compatible with today's lifestyle. It is, therefore, very important to have a clear understanding of the principles of the processes involved as well as the methods employed to ensure quality standards. Thus, clear understanding in food processing systems and food quality management systems and principles of the various operations as well as the application of Hazard Analysis Critical Control Point (HACCP) to food production is required in producing quality food that meets consumer’s expectations and quality standards.

Food processing is a shared responsibility of everybody in the complex food chain in providing safe and quality food to the consumers. Food has to go through several processes to ensure that food reaches the consumer in a healthy and safe condition. To deliver the desired level of food quality and safety, manufacturers use modern quality management systems. But the quality of food products also depends on the quality of raw materials and the quality of transport, storage, and conditions at the point of sale. Ensuring quality therefore involves working with suppliers such as farmers and wholesalers, transporters, and retailers to make sure that their quality assurance procedures are adequate. On the other hand, quality control (QC) is an essential component of any food processing business, which protects customers and business whilst ensuring food law compliance. Quality control (QC) is not an optional extra in food processing neither is it something that is only done by large manufacturers. It is an essential component of any food processing business.

The responsibility for food safety and quality must be shared by everyone in the chain of food production from farmers to food transporters and retailers. At a time when food safety standards have never been higher, it is vital that consumers also play their part in ensuring that the food they consume is safe, by practicing good food hygiene, proper food preparation, and safe storage.

We are interested in articles that explore food processing and food quality.

Potential topics include but are not limited to the following:

• New and emerging technologies for foods and food safety
• Process-structure-function relationships at macro-, micro-, and nanoscale; process control, process-packaging interactions; resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of microorganisms, enzymes, viruses, allergens, and toxins; nutrient retention, accessibility, and availability; structural changes, texture, and rheology; and minimal processing
• Examples of processes include high hydrostatic pressure processing; pulsed light or electric fields; microwave and radiofrequency heating; ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating; dense gases; and thermal, nonthermal, and subzero processing
• New science and technology involved in food processing and quality assurance through Information Technology