Beginning in January, members who subscribe to the Journal of Food Science (JFS) will have access to monthly online issues, when JFS increases its online publication frequency from nine issues to 12 issues per year. The journal will also publish quarterly print issues. With these changes, all subscribers will now have access to more content more frequently, as well as early online access to articles, supplemental content, and enhanced article-level features such as pop-up tables and figures. Additional details about these changes can be found on ift.org.
The Journal of Food Science is IFT´s premier scientific publication for peer-reviewed, original research on basic and applied aspects of food science. It offers scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work. JFS serves as an international forum for vital research and developments in food science. It's consistently cited by noted media, including USA Today, The New York Times, Time, the BBC, and others. If you are interested in subscribing to JFS, please contact IFT Central at +1.312.782.8424.