Food Quality and Safety（《食品品质与安全研究》，简称FQS）是由浙江大学主办，浙江大学出版社与牛津大学出版社合作的农业-食品开放获取（Open Access）英文期刊，于2017年4月创刊。创刊至今，已被ESCI（Emerging Source Citation Index）、DOAJ（Directory of Open Access Journal）、FSTA（Food Science and Technology Abstract）等国际知名数据库收录。并入选中国科协等六部门实施的“2016年度中国科技期刊国际影响力提升计划”D类项目资助。
FQS依托浙江大学农学学科，针对当前全球食品产业及消费者的共同关注点——食品品质与安全，覆盖从农田到餐桌的整条产业链，包括食品原料、贮藏保鲜、食品加工、食品工程等各个研究领域。期刊采取双主编制，国内主编为国家“十二五”“863”现代农业领域/食品制造与安全技术主题专家、浙大求是特聘教授陈昆松博士；国际共同主编为欧盟食品与农业科技合作行动委员会主席、法国图卢兹大学特级教授MondherBouzayen博士。
办刊宗旨：
刊载食品品质和食品安全技术领域研究新进展、新成果，促进国内外学术交流，推动我国食品产业产学研发展，提高我国在该领域的科研水平和国际影响力。
主要范围：
● 全球食品安全趋势 Global trend in food safety and security
● 食品历史与文化 Historyand culture of foods
● 食品材料资源和新资源开发 Resource of food material and new resource exploration
● 采后生物学与贮藏物流技术 Postharvest biology, storage and logistics technology
● 食品材料的生化和化学性质 Biochemicaland chemical properties of food material
● 新兴食品安全检测方法 Novel detection methods in food safety
● 食品微生物的食品安全和抗菌系统 Foodmicrobial food safety and antimicrobial systems
● 霉菌毒素 Mycotoxins
● 食品原材料和食品的毒理学和安全性 Toxicology and safety of food material andfoods
● 可持续食品系统 Sustainable food systems
● 食品安全法规事务 Food safety regulatory affairs
● 食品品质和营养品质监测方法 Methodology for monitoring food quality and nutritional quality
● 品质保证和管控 Quality assurance and control
● 加工技术，鲜切产品，最小加工技术 Processing technologies, fresh-cut products,minimalprocessing technologies
● 良好的生产规范 Good manufacturing practices
● 食品加工系统设计和管控 Food process systems design and control
● 食品包装 Food packaging
● 影响食品品质的环境因素 Environmental factors affecting food quality
● 用于测量各种品质属性的原始技术 Original techniques for measuring various quality attributes
● 传统和新兴的食品加工工艺技术 Traditional and new processing processes and technologies of foods
● 食品营养价值和健康益处 Food nutritional value and health benefits
● 植物化学物质和健康益处 Phytochemicals and health benefits
● 保健营养品和功能性食品 Nutraceuticals and functional foods
● 食物产品感官和品质 Sensory and quality of food products
● 食物材料的生物技术发展 Biotechnology advances in food materials
● 食品应用 Food applications
● 工业生产的设备和过程 Equipment and process for industrial production
● 水循环和节能的流程设计Processdesign for water recycling and energy saving
● 副产品增值加工 Value-added processing of by-products
● 食品工程和物理性质 Food engineering and physical properties
● 行业守则，法规和国际国际趋同 Codes of practice, legislation and international harmonization
● 消费者议题 Consumer issues
● 教育，培训和研究需求 Education, training and research needs
● 食品法律法规 Food laws and regulations
● 食品经济和市场 Food economics and marketing
| 期刊网站： https://academic.oup.com/fqs（英文） http://www.zjujournals.com/fqs（中文）
投稿网址： https://mc.manuscriptcentral.com/fqs
微信公众号： 食品品质与安全FQS | |
About the journal
Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases.
The journal will be an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions.
The journal will accept original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.
Journal website: https://academic.oup.com/fqs
Submission site:https://mc.manuscriptcentral.com/fqs
The scope of the journal will include:
· Global trend in food safety and security
· History and culture of foods
· Resource of food material and new resource exploration
· Postharvest technology of harvesting, handing, transportation, storage
· Biochemical and chemical properties of food material
· Novel detection methods in food safety
· Food microbial food safety and antimicrobial systems
· Mycotoxins
· Toxicology and safety of food material and foods
· Sustainable food systems
· Food safety regulatory affairs
· Methodology for monitoring food quality and nutritional quality
· Quality assurance and control
· Processing technologies, fresh-cut products, minimal processing technologies
· Good manufacturing practices
· Food process systems design and control
· Food packaging
· Environmental factors affecting food quality
· Original techniques for measuring various quality attributes
· Traditional and new processing processes and technologies of foods
· Food nutritional value and health benefits
· Phytochemicals and health benefits
· Nutraceuticals and functional foods
· Sensory and quality of food products
· Biotechnology advances in food materials
· Food applications
· Equipment and process for industrial production
· Process design for water recycling and energy saving
· Value-added processing of by-products
· Food engineering and physical properties
· Codes of practice, legislation and international harmonization
· Consumer issues
· Education, training and research needs.
· Food laws and regulations
· Food economics and marketing