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Food Quality and Safety

Oxford University Press · United Kingdom · Est. 2017

ISSN2399-1402

SJR Q1✓ WOS SCIE✓ Scopus / SJR✓ DOAJ✓ Open Access

/ 100

Medium Risk

Score Breakdown

✓ WoS SCIE/SSCI+25

✓ Scopus Q1+25

✓ DOAJ Verified+15

Total65

Journal Impact Factor

This journal is indexed in Web of Science (JCR) and has an official Journal Impact Factor. View the current value on the journal’s page ↗

SJR Score

0.793

H-Index

CiteScore

View ↗

Scopus metric · on the journal’s page

SNIP

0.95

Total Works

492

Total Citations

10,088

2yr Mean Citedness

2.81

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Retractions

Source: Retraction Watch

Aims & Scope✦ Inferred from recent articles

This journal focuses on research related to food quality and safety, including the preservation of fruits, vegetables, meat, and other food products. It investigates methods to maintain nutritional value, sensory attributes, and extend shelf life through various treatments and processing techniques. The scope also encompasses the study of food components, such as proteins, starches, and natural compounds, and their modification for improved functionality and safety. Additionally, it explores the role of microorganisms and fermentation in food production and safety, as well as the application of advanced technologies like artificial intelligence in food preservation.

AI-summarised from recent articles · verify on publisher page →

⚡ Speed vs Prestige

How does this journal balance review speed with impact level?

weeks to review

Fast · median is 15 wks

SJR Rank

Top 25% in field

General Information

Country / RegionUnited Kingdom

Primary LanguageEnglish

1st Year Published2017

FrequencyQuarterly

StatusActive (last: 2026)

Total Publications492

Publisher OrgOxford University Press

OA Since2016

Visit Journal Website

Submission Info

Peer ReviewSingle-blind

Review Time~5 weeks

Acceptance Rate—

OA LicenseCC BY, CC BY-NC

OA Rate—

Ethics & Quality

COPE Member✗ No

OASPA Member✗ No

Not on Predatory Lists✓ Yes

Plagiarism Detection✓ Yes

📦 Long-term Preservation

LOCKSSPorticoCLOCKSSNational Digital Preservation Program, China; Library of Congress

Think.Check.Submit Compliance

thinkchecksubmit.org

10/12 · 83%

✅

Do you know the journal / publisher?

Oxford University Press

✅

Does the journal have a website?

✓ Linked

✅

Is the ISSN verified?

2399-1402

✅

Indexed in a trusted database?

WoS, Scopus, DOAJ

✅

Peer review process documented?

Single-blind

❌

Follows ethical publishing standards (COPE)?

N/A

❌

APC fees clearly disclosed?

N/A

✅

Not on predatory/blacklists?

✓ Clean

✅

Long-term digital preservation?

LOCKSS, Portico, CLOCKSS, National Digital Preservation Program, China; Library of Congress

✅

Plagiarism detection in place?

Yes

✅

Listed in DOAJ (verified OA)?

DOAJ verified

✅

Primary language documented?

English

Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.

Publication & Citation Trend

Articles published

Times cited

2019

2020

2021

2022

2023

2024

2025

2026

Source: OpenAlex · Note: citations accumulate over time so older years appear higher

SJR Quartile by Discipline

Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.

Food ScienceQ1

Subject Classification

Web of Science Categories

Food Science & Technology

Scopus Categories

Food Science

Research Topics (OpenAlex)

Postharvest Quality and Shelf Life ManagementMeat and Animal Product QualityListeria monocytogenes in Food SafetyPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation StudiesPlant Gene Expression AnalysisNanocomposite Films for Food PackagingFood Safety and HygieneMicrobial Inactivation MethodsFood composition and properties