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.

May 2013 JFS cover

Volume 78 Issue 5 (May 2013)

Issue Highlights:

Providing Food for a Nation and World: A Question of Balance (p. v)

Performance in Nondairy Drinks of Probiotic L. casei Strains Usually Employed in Dairy Products (p. M756–762)

Effect of Sequestering Intrinsic Iron on the Electron Paramagnetic Resonance Signals in Powdered Soy Proteins (p. C660–666)

Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties (p. S777–784)

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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.

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Library of Congress


Library of Congress
In 2004, JFS was one of only 300 journals chosen by the U.S. Library of Congress as a "High Priority Serial."

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