JOURNAL OF FOOD QUALITY

Scope & Guideline

Nurturing Quality and Safety in Food Research

Introduction

Welcome to the JOURNAL OF FOOD QUALITY information hub, where our guidelines provide a wealth of knowledge about the journal’s focus and academic contributions. This page includes an extensive look at the aims and scope of JOURNAL OF FOOD QUALITY, highlighting trending and emerging areas of study. We also examine declining topics to offer insight into academic interest shifts. Our curated list of highly cited topics and recent publications is part of our effort to guide scholars, using these guidelines to stay ahead in their research endeavors.
LanguageEnglish
ISSN0146-9428
PublisherWILEY-HINDAWI
Support Open AccessYes
CountryUnited Kingdom
TypeJournal
Converge1977, from 1979 to 2024
AbbreviationJ FOOD QUALITY / J. Food Qual.
Frequency1 issue/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
AddressADAM HOUSE, 3RD FL, 1 FITZROY SQ, LONDON WIT 5HE, ENGLAND

Aims and Scopes

The Journal of Food Quality focuses on advancing the science of food quality through rigorous research that encompasses various aspects of food science, including nutritional values, safety, sensory evaluation, and food processing technologies. The journal aims to disseminate innovative findings that contribute to enhancing food quality, safety, and overall consumer satisfaction.
  1. Food Safety and Microbiology:
    Research in this area emphasizes the importance of food safety practices, microbial contamination, and the development of methods to ensure the microbiological quality of food products.
  2. Nutritional Quality and Functional Foods:
    This scope encompasses studies on the nutritional composition of food products, the health benefits of functional foods, and the investigation of bioactive compounds that enhance health outcomes.
  3. Food Processing and Preservation Techniques:
    The journal covers innovative processing methods, packaging technologies, and preservation techniques aimed at extending the shelf life and maintaining the quality of food products.
  4. Sensory Evaluation and Consumer Acceptance:
    Research focusing on sensory characteristics of food, including taste, aroma, and texture, and how these factors influence consumer preferences and acceptance.
  5. Food Quality Assessment and Standards:
    This area includes the development and application of methodologies for assessing food quality, including physical, chemical, and sensory evaluations.
  6. Emerging Technologies in Food Science:
    The journal also explores the application of novel technologies, such as machine learning and artificial intelligence, in enhancing food quality and safety.
The Journal of Food Quality has identified several trending and emerging themes reflecting current interests and advancements in food science. These themes highlight the journal's commitment to addressing contemporary challenges and opportunities in the field.
  1. Sustainable and Eco-friendly Food Practices:
    There is a growing emphasis on sustainability within food production and processing, with research focusing on eco-friendly practices, waste reduction, and environmentally sustainable packaging solutions.
  2. Functional Foods and Nutraceuticals:
    Research on functional foods that provide health benefits beyond basic nutrition is on the rise, indicating increased consumer interest in health-promoting food products.
  3. Advanced Food Preservation Techniques:
    Emerging technologies, such as non-thermal processing and novel preservation methods, are gaining traction, aiming to extend shelf life while preserving nutritional and sensory qualities.
  4. Artificial Intelligence and Machine Learning Applications:
    The integration of AI and machine learning in food quality assessment and management is trending, showcasing innovative approaches to enhance food safety, efficiency, and quality control.
  5. Food Safety and Risk Assessment:
    There is a heightened focus on comprehensive food safety strategies and risk assessments, particularly in light of global food safety challenges and public health concerns.
  6. Health Impacts of Food Components:
    Research exploring the health impacts of specific food components, including functional ingredients and their roles in preventing diseases, is increasingly prevalent.

Declining or Waning

While the Journal of Food Quality maintains a diverse range of research topics, certain themes have shown a decrease in prominence over recent years. These waning scopes indicate areas that may require renewed focus or adaptation to current trends in food science.
  1. Traditional Food Processing Methods:
    There is a noticeable decline in research related to conventional food processing techniques, as the focus shifts towards innovative and advanced processing methods that promise better quality and safety.
  2. General Food Chemistry Studies:
    The journal has seen a reduction in papers solely focused on basic food chemistry without practical applications, reflecting a trend towards more applied research with direct implications for food quality.
  3. Food Quality in Agricultural Practices:
    With the increasing emphasis on technology in food production, traditional agricultural practices and their direct impact on food quality are receiving less attention in recent publications.
  4. Consumer Behavior Studies:
    Research focused on general consumer behavior regarding food quality has decreased, possibly due to a shift towards more specific studies that align with current trends in health and sustainability.

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