Food Quality and Safety

Food Quality and Safety is published by OXFORD UNIV PRESS and is in Zone 2 of Agricultural & Forestry Sciences in the CAS Journal Ranking (2025 upgraded edition). By OpenAlex counts of its recent articles, its largest topics are Postharvest Quality and Shelf Life Management, Meat and Animal Product Quality and Listeria monocytogenes in Food Safety, together about 26.3% of its articles. (generated from OpenAlex topic counts and CAS ranking data)

Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. 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 is 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 accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles. The scope of the journal includes: 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 Journal metrics Citation metrics Clarivate 2025 Impact Factor 4.9 2025 5 Year Impact Factor 4.9 Food Science & Technology (Rank by Impa

From the journal's Aims & Scope

Research area (LetPub): FOOD SCIENCE & TECHNOLOGY

Editor-in-chief Kunsong ChenPublisher website

CAS Journal Ranking

Database indexing

SCIEScopusDOAJLetPub

International journal early-warning lists: not listed in any editionLetPub

Editions, and major and minor categories, are shown separately and never merged into one zone; check which edition your institution uses before you submit or report.

Impact

Impact factor

4.91LetPub · 2026-09-13

Impact factor (publisher) 2025

7.8Publisher website · 2026-09-29

5-year impact factor (publisher) 2025

4.9Publisher website · 2026-09-29

CiteScore 2026-06

7.8LetPub · 2026-09-13

CiteScore (publisher) 2025

7.8Publisher website · 2026-09-29

SJR 2026-06

0.8LetPub · 2026-09-13

SNIP 2026-06

1.01LetPub · 2026-09-13

h-index

44OpenAlex · 2026-10-01

i10-index

239OpenAlex · 2026-10-01

2-year mean citedness

4.15OpenAlex · 2026-10-01

Self-citation rate

4.1%LetPub · 2026-09-13

Share of gold OA articles

100%LetPub · 2026-09-13

Volume

Articles per year

61LetPub · 2026-09-13

Sources count differently and were observed at different times, so each source's own value is kept; "publisher" marks figures from the journal's website.

Average review time (community reports)

about 5 weeksLetPub · 2026-09-13

Submission to publication (journal-reported)

about 5 weeksDOAJ · 2026-10-25

Peer review

Single anonymous peer reviewDOAJ

Community reports come from authors' own submissions (confidence 0.5) and are not a promise from the journal; for publisher figures, the journal's own definitions apply.

• APC information ↗DOAJ
• Fee waivers ↗DOAJ
• Open access statement ↗DOAJ
• License & copyright ↗DOAJ

The journal's website is authoritative for fees; sources were observed at different times and each keeps its own value, without averaging.

Publisher

OXFORD UNIV PRESS

Country or region

PEOPLES R CHINA

Language

English

ISSN

2399-1399

Electronic ISSN

2399-1402

Official links

• Journal homepage ↗LetPub
• Submission system ↗Publisher website
• Author guidelines ↗LetPub
• Aims & Scope ↗LetPub
• APC information ↗DOAJ
• Fee waivers ↗DOAJ
• Open access statement ↗DOAJ
• License & copyright ↗DOAJ
• Peer review process ↗LetPub
• Editorial board ↗LetPub
• Plagiarism policy ↗DOAJ