Journal of the Science of Food and Agriculture

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The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface.

The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products or descriptive studies are discouraged. Consult the full description of the area related to your manuscript before submitting to ensure it is appropriate for the Journal.
Journal of the Science of Food and Agriculture on Wikipedia


Agronomists, Food Scientists, Agricultural Scientists, Biologists, Organic Chemists, Environmental Scientists


  • Food - Health and Nutrition
  • Food Qualities
  • Food Safety
  • Food Materials and Food Engineering
  • Food Science and Technology, Sustainable Production
  • Agriculture - Utilisation
  • Agriculture - Production
  • Agriculture - Environment

Related themes



From improving crop yield to extending the life of food products and improving their taste and nutrition; agrifood feeds the world.

Health & Wellbeing

Health & Wellbeing

Countering drug resistance, developing new medicines and pioneering treatments such as immunotherapy and CRISPR.

Science & Innovation

Science & Innovation

Facilitating collaboration between multidisciplinary scientists, investors, lawyers, companies, institutions – the list goes on!

From the latest issue

Penicillic acid in fruits: Method development, validation by liquid chromatography‐tandem mass spectrometry and survey in southern China

Penicillic acid (PA) is produced by Aspergillus spp. and Penicillum spp., which are common postharvest and storage fungi of fruits. PA can be of concern for human health due to its toxicity and high fruit consumption by the population. However, no data on PA occurrence in various fruits was yet reported. A quick, easy, cheap, effective, rugged, and safe (QuEChERS) approach for PA determination in various fruits was developed and applied to explore PA incidence in fruits.

The modified QuEChERS procedure with extraction by ethyl acetate and purification by multi‐walled carbon nanotubes (MWCNTs), primary secondary amino (PSA), and octadecyl silane (C18) was established to determine PA in various fruits by high performance liquid chromatography‐tandem mass spectrometry (HPLC‐MS/MS). The average recoveries were 72.9‐102.2% and relative standard deviations (RSDs) were 1.3‐7.9%. A total of 161 fruits samples, including kiwi, apple, peach, grape, and mandarins/orange, were collected in southern China. The incidence of PA in fruits was 14.9%, and the levels of PA contamination were 0.200‐0.596 μg·kg‐1. Our results suggested that orange/mandarins, grape, and kiwi were favorable matrices for Aspergillus spp. and Penicillum spp. to produce PA, rather than peach and apple.

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Meet the Editors

Editor in Chief Andrew Waterhouse 

Prof Andrew L. Waterhouse
Professor of Enology (Wine Chemist), Department of Viticulture & Enology
Waterhouse Lab, University of California, Davis

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Editor in Chief Mark Shepherd 

Dr Mark Anthony Shepherd
Principal Scientist, Farm System and Environment Group
New Zealand’s Crown Research Institute AgResearch

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Dr Mark Shepherd and Prof Andrew Waterhouse | Editors-in-Chief