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.

JFS v75n6

Volume 75 Issue 6 (August 2010)

Issue Highlights
Industrial Application Briefs; Editorial: Plagiarism: The Plague of Publishing; Methylglyoxal Content in Drinking Coffee as a Cytotoxic Factor; Sensory Profile of a Model Energy Drink with Varying Levels of Functional Ingredients—Caffeine, Ginseng, and Taurine

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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.

Guiding Principle for IFT Peer-Reviewed Publications

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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