Food Science and Quality Management

Food Science and Quality Management is a peer reviewed journal published by IISTE. The journal publishes original papers at the forefront of food sciences, technologies and quality management topics. The journal is published in both printed and online versions. The online version is free access and download.

IISTE is a member of CrossRef.

The DOI of the journal is:

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Call for Paper Submissions & Paid Reviewers / Index

Paper Submission:
Please follow the following two files to prepare your paper, then send it to FSQM@iiste.orgIndex of this journal:
  • EBSCO (U.S.)
  • Index Copernicus (Poland)
  • Ulrich's Periodicals Directory (ProQuest, U.S.)
  • JournalTOCS (UK)
  • PKP Open Archives Harvester (Canada)
  • Bielefeld Academic Search Engine (Germany)
  • Elektronische Zeitschriftenbibliothek EZB (Germany)
  • SCI-Edge (U.S.)
  • Open J-Gate (India)
  • OCLC WorldCat (United States)
  • Universe Digtial Library (Malaysia)
  • NewJour (Georgetown University Library, U.S.)
The IC Impact factor value of this journal is 4.5

The publication charge of this journal: 160 USD (online publication only) or 165 USD (online publication + 2 hard copies)
Posted: 2011-11-04
More Announcements...

Vol 121 (2023)

Table of Contents


Application of Bambara Groundnut in the Production of Cookies PDF
Omolara R. Adegbanke 1-6
Effect of Blending, Soaking and Roasting of Fava bean, Fenugreek and Lentil on Physicochemical and Sensory Acceptability of ‘Hilbet’ PDF
Hussen Seied 7-15
Assessment of Chicken Production and Productive Performance in Pawe District, Beneshangul Gumuz Regional State, Ethiopia PDF
Dejene Teshome Biratu 16-28
Aflatoxin Contamination of Milk and Dairy Feed with Quality of Feed in Oromia Special Zone Around Finfinne, Ethiopia PDF
Jalel Fikadu 29-36
Forecasting Volatility of Quality Assessment for High Energy Biscuits (HEB) with ARCH Model PDF
Md. Anwar Hossain 37-46

Paper submission email:

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

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