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.

Journal of Food Science November 2015 cover image

JFS Volume 80 Issue 11 – November 2015

Issue Highlights: Federal Funding for Food Science – Challenges and Opportunities (p. iii-iv); CRISPR-Based Technologies and the Future of Food Science (p. R2367-72); Growth Potential of Listeria Monocytogenes and Staphylococcus Aureus on Fresh-Cut Tropical Fruits (p. M2548-54); Mesoporous Silica-Based Supports for the Controlled and Targeted Release of Bioactive Molecules in the Gastrointestinal Tract (p. E2504-16)
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.


Take 5 for Food Science
Barrangou JFS Take 5 for Food Science video image

Rodolphe Barrangou tells us about CRISPR-based technologies for food science.

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