Aims and scope

Journal of Food Measurement and Characterization is an interdisciplinary journal dedicated to new measurement results and novel methods, techniques, and procedures for evaluating and characterizing food products and materials important to process innovation, product development, quality control, and safety assurance.

The journal encompasses all topics related to food property measurement and characterization. Areas of particular interest include, but are not limited to:

• Measured food properties (physical, thermal, mechanical, rheological, chemical, transport, biological, textural, sensory etc.) and characteristic patterns resulting from processing and other treatments
• Physical, chemical, biochemical, biological, microbiological, and engineering principles, methods and mechanisms for food property measurement and characterization
• Effective use, evaluation or development of sensing, imaging, and detection modalities for food applications
• Non-destructive and non-invasive evaluations of food properties
• Introduction of emerging measurement, sensing and characterization techniques to the field
• State-of-the-art reviews on measurement techniques and methods
• Novel use or development of statistical, mathematical and computer methods for food characterization
• Instrumentation development and evaluation
• Development and implementation of systems and procedures for food quality, safety and security assurance