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 July 2015 cover

Volume 80 Issue 7 - July 2015

Issue Highlights: Feature Article: Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment (p. C1468–1475); Commentary: Transparent, Actionable Framework for Food and Nutrition Research Public-Private Partnerships (p. vi-vii); Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability (p. N1602-1611); Effectiveness of Rinse Water during In-Place Cleaning of Stainless Steel Pipe Lines (p. E1490-1497)
JFS App iPhone

Download the new JFS App for iPhone and iPad

You can now 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.

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Daniel Granato, PhD, tells us about his group's study comparing phenolic compounds and antioxidant activity of grape juices from different regions and crop systems.

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