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.
- 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 (2015): 1.649
5-Year Impact Factor (2015): 2.315
Journal Citation Reports© Ranking (2015): 49/124 (Food Science & Technology)
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.