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.

Click here to submit a paper to JFS through ScholarOne Manuscripts.

JFS June 2013 cover

Volume 78 Issue 6 (June 2013)

Issue Highlights:

Oscars, Emmys, Tonys, and Most Cited (p. v-vi)

Biofilm Formation of O157 and Non-O157 Shiga Toxin-Producing Escherichia coli and Multidrug-Resistant and Susceptible Salmonella Typhimurium and Newport and Their Inactivation by Sanitizers (p. M880-886)

Quality Assessment of Commercially Processed Carbon Monoxide-Treated Tilapia Fillets (p. S902-910)

Effect of Gelatin Addition on Properties of Pullulan Films (p. C805-810)

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Editorial Mission

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.

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


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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