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 October cover

Volume 79 Issue 10 (October 2014)

Issue Highlights: Foodborne and Waterborne Pathogenic Bacteria in Selected Organisation for Economic Cooperation and Development (OECD) Countries (p. R1871–1876); Consumer Attitudes and Preferences for Fresh Market Tomatoes (p. S2098–2106); Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils (p. C1926–1932); Antibiotic Resistance Traits and Molecular Subtyping of Staphylococcus aureus Isolated from Raw Sheep Milk Cheese (p. M2066–2071)

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
Take 5

Richard Hartel, PhD, and Maya Warren from Univ. of Wisconsin, Madison talk about ice cream structure, melting, sensory properties, and their recent paper "Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products"

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