 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.
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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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JFS Resources
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