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Food Quality and Safety(FQS) is an open access (free of charge), 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. It is sponsored by Zhejiang University, co-published by Oxford University Press and Zhejiang University Press.

Food Quality and Safety(FQS) is launched in 2017 and now indexed by ESCI (Web of Science) and DOAJ.

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. Submission Site: mc.manuscriptcentral.com/fqs More information about SUBMISSION

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