Access more than 300 papers each year, totaling more than 2,000 pages of original research and scientific reviews, when you subscribe to the Journal of Food Science.
Published since 1936, the Journal of Food Science (JFS) brings peer-reviewed original research reports and critical reviews across the food science spectrum to professionals at major food companies, government agencies, and universities, worldwide.
Subscribe to JFS
- Use insights into the latest fundamental science developments to spur innovation and new applications within your own organization
- Avoid duplication of existing research
- Access JFS’ fully searchable online archive, dating back to 1936
- Gain invaluable intelligence for researching grant proposals
Impact Factor (2012): 1.775
Journal Citation Reports © Ranking (2012): 46/124 (Food Science & Technology)
Click here to submit a paper to JFS through ScholarOne Manuscripts.
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.