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 March 2015 cover

Volume 80 Issue 3 - March 2015

Issue Highlights: Potential Health Benefits of Lunasin: A Multifaceted Soy-Derived Bioactive Peptide (p. R485–R494); Development and Characterization of Different Black Raspberry Confection Matrices Designed for Delivery of Phytochemicals (p. E610-618); Functional Properties of Peanut Fractions on the Growth of Probiotics and Foodborne Bacterial Pathogens (p. M635-641); Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability (p. C532-539)
JFS March 2015 Dairy Supplement

Volume 80 Supplement 1 - Dairy Proteins: Nutrition, Product, and Market Benefits

Issue Highlights: Metabolic Advantages of Higher Protein Diets and Benefits of Dairy Foods on Weight Management, Glycemic Regulation, and Bone; Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey; Global Market for Dairy Proteins; Innovative Uses of Milk Protein Concentrates in Product Development

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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