Comprehensive Reviews in Food Science and Food Safety aims to offer scientists various unique reviews dealing with food science and technology. CRFSFS publishes in-depth, critical, extended reviews that address foods' chemical, microbiological, physical, sensory, and nutritional properties, food processing and engineering, analytical food methods, and food packaging. Manuscripts should highlight how they add value to the scientific knowledge on the topic. Reviews that repeat information given in previously published reviews without new insights and recommendations for addressing research gaps will not be considered. Please note that a comprehensive review does not necessarily cite all research ever published on a specific topic. Reviews should focus on recent developments with limited citations of key original research that is ten years old or older. Readers value reviews that critically assess the experimental design and interpretation of results in research papers since abstracts may not accurately portray research findings.

Food safety topics such as preventive controls in food processing and preparation operations, ingredient contaminants, inadequate or improper storage, food authenticity, and adulteration may be considered. Reviews on chemical, microbial, and physical food hazards are accepted. However, reviews on detection methods must include the demonstration of validity and reliability in foods, not only in model systems. Reviews on the nutritional properties of foods should provide readers with a realistic perspective of how foods, as eaten, may influence health, as well as how food processing, consumer practices, and storage influence the bioactivity of the food components. Manuscripts on the health effects of isolated compounds or that focus on in vitro and in silico research will not be considered, nor will reviews that focus solely on the metabolism of nutrients in the body. Reviews addressing consumer food behavior, psychological aspects of food choices and consumption, risk assessment and management, and the scientific basis of food regulations are also considered. Reviews dealing with post-harvest physiology or storage should address food quality issues as well as compositional changes.  

Editor in Chief
E. Allen Foegeding
North Carolina State University
 
Scientific Editor
Mary Ellen Camire
University of Maine
 
Associate Editors
Nicolas Bordenave, University of Ottawa, Canada
Witoon Prinyawiwatkul, CFS; Louisiana State University
Hang Xiao, University of Massachusetts Amherst
 
Emeritus Editor
Manfred Kroger, Pennsylvania State University
 
Editorial Board
Jeannine Delwiche, Firmenich, Inc., Princeton, New Jersey
Olusola Lamikanra, Frito Lay, Plano, Texas
Jae Park, Oregon State University Seafood Laboratory
Vishweshwaraiah Prakash, Central Food Technological Research Institute, Mysore, India
Joe Regenstein, Cornell University
Donald Schaffner, Rutgers University