Journal of Food Quality

The Current Food Landscape in China

Publishing date
01 Aug 2021
Submission deadline
26 Mar 2021

Lead Editor
Guest Editors

1Murdoch University, Perth, Australia

2Qingdao Agriculture University, Qingdao, China

3Qingdao Agricultural University, Qingdao, China

This issue is now closed for submissions.
More articles will be published in the near future.

The Current Food Landscape in China

This issue is now closed for submissions.
More articles will be published in the near future.


China, the world’s most populous country, has a highly diversified traditional food landscape. The style of food in China is uniquely adapted to eating with chopsticks, resulting in a preference for very soft textured food or finely chopped foods. Over recent decades, China’s food landscape has changed drastically, mainly due to the global food trade, extensive urbanisation, and fast economic growth and wealth accumulation in the country.

Despite this, unlike the rest of the world, where food globalisation has resulted in a reduction in the consumption of traditional foods, the consumption of traditional foods in China has increased considerably, and many of these trends are concurrent with steadily increasing standards of food quality and significantly improved food safety. The food processing and technology sector is of increasing importance in China, as many new enterprises focus on new methods of high-tech foodstuff production, including the production of easy-to-prepare, processed, and semi-processed foodstuffs. Therefore, understanding the developing food requirements of China’s population is a globally important issue.

This Special Issue will focus on the food landscape dynamics of modern China, including but not limited to retrospective views of China's traditional food, new technology adaptions, quality and safety enhancements, nutritional and health issues, and consumer’s preference and trends. We welcome both original research and review articles.

Potential topics include but are not limited to the following:

  • Ingredients, processing procedures, and quality evaluation in different Chinese noodle types
  • Desirable characteristics of steamed bread
  • The role and function of wheat gluten in traditional Chinese foods
  • Soybean consumption in China
  • Rising use of potato as a food staple
  • New food safety and quality regulations
  • Recent developments in food science and technology
  • The use of vegan meats and meat substitutes in China
  • Food consumption preferences and trends
  • Food enterprises and their impact on economic growth
Journal of Food Quality
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Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.