《食品質(zhì)量雜志》是一本經(jīng)同行評審、開放獲取的雜志，它發(fā)表了最初的研究文章以及與消費者可接受的食品質(zhì)量特征的所有方面相關(guān)的評論文章。該雜志旨在為食品科學(xué)家、營養(yǎng)學(xué)家、食品生產(chǎn)商、公共衛(wèi)生部門以及對食品質(zhì)量感興趣的政府和非政府機構(gòu)提供寶貴的資源。只有在關(guān)注收割前條件對食品質(zhì)量的影響時，才會考慮收割前研究。可以考慮有關(guān)食品安全的條款，例如在報告對食品產(chǎn)品或技術(shù)進(jìn)行綜合評價時。

Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.Pre-harvest research will only be considered where it focuses on the effects of pre-harvest conditions on food quality. Articles regarding food safety may be considered, such as when a comprehensive evaluation of a food product or technology is reported.