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 June 2016 cover image

JFS Volume 81 Issue 6 – June 2016

Issue Highlights: FEATURE ARTICLE: Toward a Philosophy and Theory of Volumetric Nonthermal Processing (p. E1431-1446); Phytic Acid: From Antinutritional to Multiple Protection Factor of Organic Systems(p. R1357-1362); Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption (p. S1495-1505); Cadmium Removal from Rice by Separating and Washing Protein Isolate (p. T1576-1584)
JFS App iPhone

Download the JFS App for iPhone and iPad

Have Journal of Food Science delivered directly to your device! Get notifications when new issues are released, read Early View content, download issues for offline reading, share articles with colleagues, and more!

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
JFS Take 5 video screenshot May 2016

Hong-Sik Hwang explains organogels as a replacement for trans fats.

Stay in the Know

Sign Up For:

Journal of Food Science Alerts

Table-of-Contents (TOC) E-mail Alert Service will notify you of the latest research developments published in IFT's Journal of Food Science.


Sign Up