Although the number of food governance‐related studies increased rapidly in the recent decade, the current academic research still lacked systematic integration of food safety governance. To clarify the development trends of research therein, this study summarized research articles concerning food safety governance by the Web of Science Core Collection. An in‐depth bibliometric analysis was then conducted through CiteSpace to summarize the current characters and hot spots of food safety governance research, and predicted future research trends. Results showed that food safety governance was multidisciplinary, which included environmental science, food science, economics, and agriculture. The United States had the largest number of relevant articles, and Wageningen University was the most influential scientific research institution. Among all the journals in this field, Food Policy ranked the first in publication volume and co‐citation frequency. The development of food safety governance research was divided into three processes, namely the separate formulation of the standards for public and private sectors, the joint implementation of these standards, and co‐governance by multiple sectors. The most popular research hot spots in this field were food safety policy integration and public–private partnership of food safety governance. Lower‐ and middle‐income countries focused more on food supply and food system design, and regrettably not on food safety. Higher‐income countries cared more about food safety and food nutrition. Besides, researchers of higher‐income countries also concentrated on consumers' voices in participating in food safety governance. Food safety co‐governance, online food governance, the willingness to buy safe food, and food safety governance under pandemics were considered as future research directions.

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Increased consumption of animal-based food and decreased consumption of cereals and rhizome food have been significant features of the changes in the modern eating habits over the past 20 years, which had numerous negative effects on physical health. Dietary fibers (DFs) are a group of macromolecular carbohydrate extracted from grains, beans, and vegetables, which can be classified into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) according to their water solubility. Many studies have found that eating a fiber-rich diet can increase the volume of feces, accelerate the speed of defecation, and play a role in preventing constipation (Patel, 2015). Therefore, the beneficial effect of DF on human health has been further investigated with great accomplishments. DF from plant sources (cereals, nuts, fruits, and vegetables) is not directly applied to food products due to its negative impact on food quality, such as taste and appearance (Robin, Schuchmann, & Palzer, 2012). However, some commonly used modification

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The objective of this study was to evaluate the relationships of food safety knowledge, attitude and eating behavior of consumers during national lockdowns in the advent of the COVID-19 pandemic. A total of 157 respondents completed the online survey using a structured questionnaire worldwide. Overall, the respondents exhibited good attitude and good knowledge towards public health including food safety especially on the importance of social distancing, mask wearing, well-balanced diet, physical exercise and personal hygiene, such as hand washing during the pandemic lockdowns. A Structural Equation Modeling (SEM) was used to test the relationships among food safety knowledge, attitude and behavior under the pandemic conditions. Results showed that attitude towards food safety under the coronavirus pandemic and lockdowns positively affected the eating behavior of the respondents, which exhibited a high β (0.686) among the variables tested (p<0.05). Food safety knowledge was apparently not affected by the food safety behavior of the respondents.