In April, 2017, Zhejiang University Press (ZUP), together with Oxford University Press (OUP), launched a new, peer reviewed open-access journal: Food Quality and Safety (FQS).
The editors-in-chief, Dr. Chen Kunsong (Zhejiang University) and Dr. Mondher Bouzayen (French National Institute for Agricultural Research) will ensure FQS offers an international and comprehensive overview of food production and nutrition, food processing technology, and food distribution and shelf life. Meanwhile, ZUP and OUP will take charge of the publishing and promotion of FQS and provide a platform for academic exchanges for scholars, scientists, editors and reviewers all over the world.
Kimi Zeng, senior consultant at OUP’s Beijing office, said: “OUP aims to work with the highest quality China-based English journals, to help Chinese authors publish in international journals, and to disseminate the best scholarship to the widest possible audience. We are excited about this promising new journal.”
Zeng Jianlin, director of ZUP’s Journal Office, stated: “The aim of ZUP is to assist ZJU in launching top-notch journals and partnering with world-renowned publishing houses. We hope to develop FQS into one of the best journals in food science.”
“With food quality and food safety being of paramount concern to consumers, the food producers need up-to-date and high-quality information to keep abreast of key issues in the area,” said Dr. Chen Kunsong, one of the editors-in-chief of FQS, “The aim of the FQS is to provide a platform to deal with the quality and safety of foods for extensive study.