FQS受浙江大学双一流建设高水平学术期刊建设项目专项支持，于2017年初正式创刊。由浙江大学求是特聘教授陈昆松担任主编，浙江大学“果实品质生物学”海外学术大师工作室骨干、欧洲科学院院士Mondher Bouzayen担任共同主编，浙江大学教授叶兴乾等担任副主编。

该刊在学术上依托浙江大学园艺学和食品科学学科，浙江大学出版社全权负责国内出版和国际合作出版事务，期刊编辑部负责人为浙江大学出版社曾建林，由牛津大学出版社负责面向国际出版发行。

创刊至今，FQS坚持高水平、国际化、严标准的办刊策略，得到了国内外同行学者的广泛认可，先后被Scopus、DOAJ、中国科学引文数据库（CSCD）以及SCI等多家国内外知名数据库收录。FQS作为浙江大学双一流建设的国际化学术平台之一，将在推动相关学科发展起到积极的作用，并将有助于我国相关领域的国际影响力的提升。

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:

• 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

Abstracting and Indexing Services

Food Quality and Safety is covered by the following abstracting and indexing service:

    Science Citation Index Expanded (SCIE)
    Scopus
    DOAJ