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.

  • 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 (2014): 1.696
Journal Citation Reports © Ranking (2014): 48/123 (Food Science & Technology)

Submit a paper to JFS through ScholarOne Manuscripts

Journal of Food Science April 2016 cover image

JFS Volume 81 Issue 4 – April 2016

Issue Highlights: Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature (p. R823-834); Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources (p. C849-857); Antibiotic Resistance Patterns of Gram-Negative Psychrotrophic Bacteria from Bulk Tank Milk (p. M944-951); Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople (p. T1031-1037)
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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.


Take 5 for Food Science
Journal of Food Science Take 5 Video March 2016: Ty Wagoner

Ty Wagoner tells us about his team's work to understand sensory perception of texture using caramel.

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