Journal of Food Quality

{{Infobox journal

| title = 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

| country =

| frequency = Bimonthly

| history = 1977-present

| openaccess =

| license =

| 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

| JSTOR =

| OCLC = 03252366

| LCCN = 77642300

| CODEN = JFQUD7

| ISSN = 0146-9428

| eISSN = 1745-4557

}}

{{distinguish|text=the journal titled Food Quality and Preference}}

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."{{Cite journal|title=Journal of Food Quality - Overview - Wiley Online Library |journal = Journal of Food Quality|doi=10.1111/(ISSN)1745-4557 |doi-access=free}} It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.{{Cite journal|title=Journal of Food Quality - Author Guidelines - Wiley Online Library |journal = Journal of Food Quality|doi=10.1111/(ISSN)1745-4557 |doi-access=free}}