Journal of Food Science

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 (2013): 1.791
Journal Citation Reports © Ranking (2013): 38/123 (Food Science & Technology)

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

JFS February 2015 cover

Volume 80 Issue 2 (February 2015)

Issue Highlights: Isolation and Identification of Phenolic Antioxidants in Black Rice Bran (p. C262-268); A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying (p. E349-358); Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness (p. S444-449); Standing Gold Nanorod Arrays as Reproducible SERS Substrates for Measurement of Pesticides in Apple Juice and Vegetables (p. N450-458)

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.

LATEST VIDEO

Take 5 for Food Science
O'Quinn Take 5 video

Travis O'Quinn, PhD, discusses his group's study on consumer-perceived differences in tenderness, juiciness, or flavor among beef tenderloin steaks from USDA Choice and Select quality grades.

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