IFT - Journal of Food Science

Journal of Food Science

Since 1936, the Journal of Food Science (JFS) has been IFT's premier science journal, containing peer-reviewed reports of original research and critical reviews of all aspects of food science. Today it publishes more than 500 papers a year -- over 3,000 pages of original research and scientific reviews.

The Editorial Mission of JFS is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.With authors from more than 90 countries and readers from 50 countries, JFS is an international forum for vital research and developments in food science.

Note to JFS Authors: In 2008, Journal of Food Science will be expanding and refocusing the journal sections. Chemisty and Toxicology will be divided into separate sections, as will Sensory and Nutrition; a new section on Nanoscale science will also be introduced. For a full list of sections and their desciptions. See the Journal Sections of the JFS style guide for more information.

Along with Concise Reviews and Hypothesis papers (both open access), research areas include: Food Chemistry, Toxicology, Engineering, Physical Properties, Microbiology, Safety, Sensory, Nanoscience, Health, and Nutrition.

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Library of Congress
In 2004, JFS was one of only 300 journals chosen by the U.S. Library of Congress as a "High Priority Serial."
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Guiding Principle for IFT Peer-Reviewed Publications
The publication of sound science in a peer-reviewed format provides the fundamental basis by which IFT serves as "… the authoritative voice of food science and technology".
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Rights and Permissions
To obtain a copy of any JFS article or to request copyright release, click on Rights and Permissions at the top of the article’s abstract or in the article’s full text.