| Journal of Food Quality | |
| Cover: | Journal_of_Food_Quality_cover_image.gif |
| Editor: | Terri D. Boylston |
| Discipline: | Food science |
| Abbreviation: | J. Food Qual. |
| Publisher: | Wiley-Blackwell |
| Frequency: | Bimonthly |
| History: | 1977-present |
| Impact: | 2.450 |
| Impact-Year: | 2020 |
| Website: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557 |
| Link1: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557/currentissue |
| Link1-Name: | Online access |
| Link2: | http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4557/issues |
| Link2-Name: | Online archive |
| Oclc: | 03252366 |
| Lccn: | 77642300 |
| Coden: | JFQUD7 |
| Issn: | 0146-9428 |
| Eissn: | 1745-4557 |
The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective."[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]