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.
Coming in 2012: More Frequent Journal of Food Science Content
Beginning in January 2012, the Journal of Food Science will publish monthly online issues (12 issues/year), an increase from 9 issues per year. In response to declining print subscriptions and an increasing volume of content, the journal will publish quarterly print issues (4 issues/year), which will include all content published in the 3 monthly issues within each quarter.
The print and online publications will continue to be identical in content through the volume year, and will differ only in frequency. Print-only JFS subscribers who subscribe or renew in 2011 will automatically be converted in 2012 to Print + Online subscriptions, to ensure that they will continue to have access to JFS research as soon as it is published. As of January 1, 2012, new or renewing subscribers will have the option to receive JFS Online-only or Print + Online.
We hope that you share our enthusiasm about these exciting changes. For more information, please contact the Journal Editorial Office at jfs@ift.org.
Issue Highlights
In Memoriam: David B. Min (p. viii)
Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods (p. R1-10)
Confectionery Coating with an Electrohydrodynamic (EHD) System (p. E26-31)
Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 °C (p. M48-50)
Read the Journal of Food Science
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.