Journal of Food Quality

Journal of Food Quality cover image

Journal of Food Quality is a peer-reviewed academic journal that focuses on research related to aspects of food quality. The journal covers a wide range of topics including food safety, sensory analysis, food processing, storage, and packaging technologies that affect the quality of food products. It serves as a platform for scientists, researchers, and professionals in the food industry to share their latest findings and advancements in the field.

Scope and Topics

The Journal of Food Quality emphasizes the multidisciplinary nature of food science and technology, with a particular interest in the quality aspects of food. The scope of the journal includes, but is not limited to, the following areas:

• Food Safety and Microbiology: Studies on foodborne pathogens, spoilage organisms, and their impact on food quality and safety.
• Sensory Analysis: Research on the sensory properties of food, including taste, smell, texture, and appearance, and how these affect consumer preferences.
• Food Processing and Preservation: Innovations and advancements in processing and preservation methods that enhance or maintain the quality of food products.
• Food Packaging: Studies on new packaging materials and technologies that extend the shelf life of food products while maintaining their quality.
• Nutritional Quality: Research on the impact of processing, storage, and packaging on the nutritional content of food products.
• Food Chemistry: Chemical analyses of food and its components in relation to quality and safety.

Abstracting and Indexing

The Journal of Food Quality is abstracted and indexed in several major scientific databases, ensuring that the research published in the journal is accessible to a wide audience of researchers and professionals in the field of food science and technology.

Submission and Review Process

Manuscripts submitted to the Journal of Food Quality undergo a rigorous peer-review process to ensure the publication of high-quality research. The review process is conducted by experts in the field who assess the scientific validity, originality, and significance of the research.

Editorial Board

The editorial board of the Journal of Food Quality consists of distinguished scientists and researchers from around the world with expertise in various aspects of food science and technology. The board oversees the peer-review process and ensures the journal's high standards are maintained.

Impact Factor

The impact factor of the Journal of Food Quality is a measure of the frequency with which the average article in the journal has been cited in a particular year. It is used as an indicator of the journal's prestige and the quality of its articles.

Open Access

The Journal of Food Quality offers an open access option, allowing authors to make their articles freely available to anyone worldwide. This ensures that the research published in the journal is accessible to the widest possible audience, promoting the dissemination of knowledge and advancements in the field of food quality.