1、投稿方式：在线投稿。

2、刊内网址：（202302期）

https://academic.oup.com/fqs

http://www.zjujournals.com/fqs

3、投稿系统：https://mc.manuscriptcentral.com/fqs

4、刊内邮箱：fqs@zju.edu.cn

5、刊内电话：0571-88273117

6、出刊日期：季刊，逢季末月出版。

6、官网微信公众号：食品品质与安全FQS（FoodQualityandSafety）

2024年4月16日星期二

《食品品质与安全研究（英文版）》投稿指南

Guidelines for Authors

【官网信息】

Submission:

All manuscripts are submitted and reviewed via the journal's web-based manuscript submission system. New authors should create an account prior to submitting a manuscript for consideration. Questions about submitting to the journal should be sent to the editorial office at fqs@zju.edu.cn.

Peer review process

All submissions to the journal are initially reviewed by one of the Editors. At this stage manuscripts may be rejected without peer review if it is felt that they are not of high enough priority or not relevant to the journal. This fast rejection process means that authors are given a quick decision and do not need to wait for the review process.

Manuscripts that are not instantly rejected are sent out for peer review, usually to two independent reviewers. Based on the feedback from these reviewers and the Editors’ judgment a decision is given on the manuscript. The average time from submission to first decision is 4-5 weeks. If a paper is not acceptable in its present form, we will pass on suggestions for revisions to the author.

Language editing pre submission

Language editing, particularly if English is not your first language, can be used to ensure that the academic content of your paper is fully understood by the journal editors and reviewers. Please note that edited manuscripts will still need to undergo peer-review by the journal.

Ethics

Authors should observe high standards with respect to publication ethics as set out by the Commission on Publication Ethics (COPE). Falsification or fabrication of data, plagiarism, including duplicate publication of the authors’ own work without proper citation, and misappropriation of the work are all unacceptable practices. Any cases of ethical misconduct are treated very seriously and will be dealt with in accordance with the COPE guidelines.

Third-party copyright

In order to reproduce any third party material, including tables, figures, or images, in an article authors must obtain permission from the copyright holder and be compliant with any requirements the copyright holder may have pertaining to this reuse. When seeking to reproduce any kind of third party material authors should request the following:

· non-exclusive rights to reproduce the material in the specified article and journal;

· print and electronic rights, preferably for use in any form or medium;

· the right to use the material for the life of the work; and

· world-wide English-language rights.

It is particularly important to clear permission for use in both the print and online versions of the journal, and we are not able to accept permissions which carry a time limit because we retain journal articles as part of our online journal archive.

Further guidelines on clearing permissions can be found here.

Conflict of interest

Oxford University Press requires declaration of any conflict of interest upon submission online. If the manuscript is published, conflict of interest information will be communicated in a statement in the published paper.

Permissions regarding reuse of OUP material

Licensing: Open Access

All content published in Food Quality and Safety is made freely available online under an open access model. After a manuscript is accepted for publication, the corresponding author will be required to complete a mandatory licence to publish form.

Authors can use the following licences for their articles:

Creative Commons Attribution licence (CC BY)

Creative Commons Attribution Non-Commercial licence (CC-BY-NC)

The open access charges are:

CC BY licence: ￡900/ $1400/ €1170

CC BY-NC licence: ￡0/ $0/ €0

Crosscheck

The FQS editorial team reserves the right to use CrossCheck. CrossCheck is an initiative started by CrossRef to help its members actively engage in efforts to prevent scholarly and professional plagiarism. By submitting your manuscript to the journal it is understood that this it is an original manuscript and is unpublished work and is not under consideration elsewhere. Plagiarism, including duplicate publication of the author’s own work, in whole or in part without proper citation is not tolerated by the journal.

PREPARATION OF MANUSCRIPT

Manuscript format and structure/style

BASIC FORMATTING GUIDE

(i) On the first page please include the title of paper, author names, and the address (including email) of the corresponding author. If there are multiple corresponding authors then nominate one for communication with the editorial office.

(ii) We suggest a maximum length of 250 words for the Abstract. Avoid reference citations and abbreviations in the Abstract.

(iii) Tables and figures should be accompanied by a legend. Please use a common image format for figures (e.g. pdf, eps, gif, tif, jpg).  The initial submission can have figures and text in one file, rather than separate files if desired. Further information on figures can be found here: ttp://oxfordjournals.org/en/authors/figures.html

(iv) Videos can be published in the online article, with a still image of the video appearing in the print version. Please submit videos in MP4 format. Any supplementary videos that you do not want to be included in the article itself can be uploaded as supplementary data. All videos should have an accompanying legend.

(v) References should be formatted in name year style at submission, authors are responsible for their accuracy.

(vi) Acknowledgements and details of funding sources should be included at the end of the text. Please refer to your funding organizations to acknowledge their support.  PubMed Central links will require a specific grant number to be referenced.

(viii) Please list all author contributions upon submission of the manuscript.

(ix) Please also define non-standard abbreviations at the first occurrence and number figures and tables consecutively.

Upon revision papers should be submitted in an editable file format (i.e. not PDF) and figures should be submitted as separate, high-resolution, files.

For information on Latex files, please see: http://www.oxfordjournals.org/en/authors/latex-files.html

Figures / ILLUSTRATIONS

For information on how to submit figure files, please see the Oxford Journals page on figures http://oxfordjournals.org/en/authors/figures.html. You can also send queries about figure files to fqs_oup@newgen.co

Supplementary material

Submit all material to be considered as Supplementary Material online at the same time as the main manuscript. Ensure that the supplementary material is referred to in the main manuscript at an appropriate point in the text. Supplementary material will be available online only and will not be copyedited, so ensure that it is clearly and succinctly presented, and that the style conforms with the rest of the paper. Also ensure that the presentation will work on any Internet browser. It is not recommended for the files to be more than 2 MB each, although exceptions can be made at the editorial office’s discretion.

Submit your paper:

https://mc.manuscriptcentral.com/fqs

发布日期：2017-07-24

《食品品质与安全研究（英文版）》杂志介绍

【官网信息】

Food Quality and Safety（《食品品质与安全研究》，简称FQS）是由浙江大学主办，浙江大学出版社与牛津大学出版社合作的国内首部农业-食品英文高水平科技期刊，于2017年创刊。创刊至今，已被ESCI（Emerging Source Citation Index）、DOAJ（Directory of Open Access Journal）、FSTA（Food Science and Technology Abstract）等国际知名数据库收录。并入选中国科协等六部门实施的“2016年度中国科技期刊国际影响力提升计划”D类项目资助。

FQS依托浙江大学农学学科，针对当前全球食品产业及消费者的共同关注点——食品品质与安全，覆盖从农田到餐桌的整条产业链，包括食品原料、贮藏保鲜、食品加工、食品工程等各个研究领域。期刊采取双主编制，国内主编为十二五国家863“食品制造与安全技术”主题专家、浙大求是特聘教授陈昆松博士；国际共同主编为欧盟食品与农业科技合作行动委员会主席、法国图卢兹大学特级教授 Mondher Bouzayen博士。

办刊宗旨：

刊载食品品质和食品安全技术领域研究新进展、新成果，促进国内外学术交流，推动我国食品产业产学研发展，提高我国在该领域的科研水平和国际影响力。

主要范围：

● 全球食品安全趋势 Global trend in food safety and security

●  食品历史与文化  Historyand culture of foods

●  食品材料资源和新资源开发  Resource of food material and new resource exploration

●  采后生物学与贮藏物流技术  Postharvest biology, storage and logistics technology

●  食品材料的生化和化学性质  Biochemicaland chemical properties of food material

●  新兴食品安全检测方法  Novel detection methods in food safety

●  食品微生物的食品安全和抗菌系统  Foodmicrobial food safety and antimicrobial systems

●  霉菌毒素  Mycotoxins

●  食品原材料和食品的毒理学和安全性 Toxicology and safety of food material andfoods

●  可持续食品系统  Sustainable food systems

●  食品安全法规事务  Food safety regulatory affairs

●  食品品质和营养品质监测方法  Methodology for monitoring food quality and nutritional quality

●  品质保证和管控  Quality assurance and control

●  加工技术，鲜切产品，最小加工技术  Processing technologies, fresh-cut products,minimalprocessing technologies

●  良好的生产规范  Good manufacturing practices

●  食品加工系统设计和管控  Food process systems design and control

●  食品包装  Food packaging

●  影响食品品质的环境因素  Environmental factors affecting food quality

●  用于测量各种品质属性的原始技术  Original techniques for measuring various quality attributes

●  传统和新兴的食品加工工艺技术  Traditional and new processing processes and technologies of foods

●  食品营养价值和健康益处 Food nutritional value and health benefits

●  植物化学物质和健康益处  Phytochemicals and health benefits

●  保健营养品和功能性食品  Nutraceuticals and functional foods

●  食物产品感官和品质  Sensory and quality of food products

●  食物材料的生物技术发展  Biotechnology advances in food materials

● 食品应用  Food applications

●  工业生产的设备和过程  Equipment and process for industrial production

●  水循环和节能的流程设计 Processdesign for water recycling and energy saving

●  副产品增值加工  Value-added processing of by-products

●  食品工程和物理性质  Food engineering and physical properties

●  行业守则，法规和国际国际趋同  Codes of practice, legislation and international harmonization

●  消费者议题  Consumer issues

●  教育，培训和研究需求  Education, training and research needs

●  食品法律法规  Food laws and regulations

●  食品经济和市场  Food economics and marketing

投稿网址：https://mc.manuscriptcentral.com/fqs

FQS将出版高质量的研究论文(Research papers)，综述论文(Review paper)，技术报告(Technical reports), 案例研究(Case studies), 会议报告(Conference reports),及书评(Book reviews articles)。其中，经过严格系统审阅的原创性Research papers将是FQS刊登的主要内容。同行评审是我们对稿件评估的重要组成部分，FQS将通过高效的编辑部来管理审稿过程。为了更具竞争性，FQS将为作者提供一个快速的审稿回应机制，保证以最快的速度完成录用程序。FQS拥有一支经验丰富、充满活力、有影响力的编委队伍，这支队伍将为稿件提供完备、详尽和有意义的审稿意见。FQS主编团队、编辑团队、审稿人、浙江大学出版社与牛津大学出版社将尽一切努力确保FQS的发展与成功。

FQS鼓励作者将最好的研究成果提交给本刊。FQS希望发布的原创性研究成果能为世界各地的学者提供研究的极佳解决方案。作者必须在其论文中包括benchmarking against the best publicly available results。Benchmarking results 是稿件质量的良好指标。这也是审稿人在决定稿件是否值得出版的主要考虑标准之一。

FQS优秀的出版商将为本刊提供网上优先出版服务，保证被录用的稿件以最快的速度出版。