Food Quality and Safety

Food Quality and Safety 由 OXFORD UNIV PRESS 出版，属中科院农林科学大类（2025 升级版2区）。按 OpenAlex 近年发文统计，该刊主要发表 Postharvest Quality and Shelf Life Management、Meat and Animal Product Quality、Listeria monocytogenes in Food Safety 等主题的论文，这 3 个主题约占 26.3%。（根据 OpenAlex 主题统计与中科院分区数据生成）

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

摘自期刊官网 Aims & Scope

研究方向（LetPub）：FOOD SCIENCE & TECHNOLOGY

主编 Kunsong Chen出版商官网

中科院期刊分区表

数据库收录

SCIEScopusDOAJLetPub

国际期刊预警名单：各版本均未列入LetPub

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子

4.91LetPub · 2026-09-13

影响因子（出版商公布） 2025

7.8出版商官网 · 2026-09-29

五年影响因子（出版商公布） 2025

4.9出版商官网 · 2026-09-29

CiteScore 2026-06

7.8LetPub · 2026-09-13

CiteScore（出版商公布） 2025

7.8出版商官网 · 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

两年平均被引

4.15OpenAlex · 2026-10-01

自引率

4.1%LetPub · 2026-09-13

Gold OA 文章占比

100%LetPub · 2026-09-13

发文规模

年文章数

61LetPub · 2026-09-13

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

平均审稿速度（社区反馈）

5 WeeksLetPub · 2026-09-13

投稿到发表（期刊自报）

约 5 周DOAJ · 2026-10-11

评审方式

单盲同行评审DOAJ

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

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• 许可与版权 ↗DOAJ

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

出版商

OXFORD UNIV PRESS

出版国家或地区

PEOPLES R CHINA

出版语言

English

ISSN

2399-1399

电子版 ISSN

2399-1402

官方链接

• 期刊主页 ↗LetPub
• 投稿系统 ↗出版商官网
• 作者指南 ↗LetPub
• Aims & Scope ↗LetPub
• APC 费用说明 ↗DOAJ
• 费用减免政策 ↗DOAJ
• 开放获取声明 ↗DOAJ
• 许可与版权 ↗DOAJ
• 评审流程 ↗LetPub
• 编委会 ↗LetPub
• 查重政策 ↗DOAJ