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:

Journal Homepage Image



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 109 (2021)

Table of Contents


Journal coverpage PDF
Journal Editor
Review on Poultry Production Status and Economic Contribution of the Sector in Ethiopia PDF
Fikadu Wodajo Tirfie 1-9
Food Safety and Hygienic Practices Among Food Vendors in Egbeda Local Government Area, Ibadan Oyo State PDF
ADEBAYO O. O 10-18
Effect of Processing Methods on the Chemical Properties of Protium javanicum Burm F. Herbal Tea Powder PDF
N.L.A. Yusasrini 19-24
Assessment and Evaluation of Food Waste at AL-Khor Hospital -Hamad Medical Corporation in the State of Qatar PDF
Asma AL-Muhannadi, Shitty Vishwas, Sandra Estoya, Jocelyne Hamatosa, Ghazi Daradkeh 25-32

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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