Aims & Scopes of IFT Scientific Journals

Guiding Principles of IFT Peer-Reviewed Publications

The Institute of Food Technologist (IFT), the professional society of food science and technology, is committed to the continued improvement and accessibility of its peer-reviewed journals. Collectively, IFT believes that peer-reviewed journals must have a high priority for the society to remain a credible source of science-based information.

IFT publishes scientific journals (Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and Journal of Food Science Education) to provide its members and the larger scientific community with scientific information that is important and of current interest. This is done in accord with the highest standards of professional ethics. Research papers serve to convey the results of original work that has a clear relationship to human foods or the teaching of food science. Review papers serve to convey in-depth interpretive coverage of topics of current importance. Acceptability of articles for publication is carefully considered through a peer- review process, with quality of the science, appropriateness, and importance weighing heavily in the final decision.

The Role of Peer-Reviewed Publications in a Scientific Society

Journal of Food Science

The aim of the Journal of Food Science is to offer scientists an international forum for research at the forefront of food science. The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including the interrelationships with health and nutrition. Manuscript length for all sections, except Concise Reviews and Hypotheses in Food Science, should be no more than 7,500 words (including references but excluding tables and figures). Concise reviews should be less than 10,000 words (including references but excluding tables and figures).Our goal is to publish articles that advance the science of food. Manuscripts that cover a simple comparison among treatments, without demonstrating advances to the science beyond treatment effects, may be returned without review. To be acceptable, a manuscript, in addition to being of high quality, must be considered important and relevant by the majority of our readers. Manuscripts with only local interest and/or a lack of significant scientific contribution will not be considered.

The scope of topics covered in the journal include:

  • Concise Reviews and Hypotheses in Food Science
  • Food Chemistry
  • Food Engineering and Physical Properties
  • Food Microbiology and Safety
  • Sensory and Food Quality
  • Nanoscale Food Science, Engineering, and Technology
  • Health, Nutrition, and Food
  • Toxicology and Chemical Food Safety

Comprehensive Reviews in Food Science and Food Safety

CRFSFS publishes in-depth, extended reviews (over 10,000 words in the body text and references) covering the chemistry, physics, engineering, microbiology, physiology, nutritional or sensory properties, analysis, risk analysis (assessment, management, communication), genetic modification, cost, government regulation, history, or psychological aspects of foods, food ingredients, food packaging, food processing/storage or food safety. Occasionally, special government and institutional reports are published, as well as symposium proceedings and reviews of books deemed to be comprehensive.

Journal of Food Science Education

JFSE invites contributions pertaining to food science education. Appropriate topics include: Research in food science education. Results of original research involving new ideas, new educational tools, and/or novel approaches in food science education. Reviews. Recent important developments or trends in food science education. Innovative laboratory exercises and demonstrations. Innovative procedures in a format immediately useful to educators. Learning techniques and their assessment. New methods testing, distance and workplace education, curricular comparisons, cooperative and collaborative learning techniques, unique approaches to learning information, educational concepts, techniques for assessing curricular, professional, interpersonal skills development, and similar topics. Book reviews on learning and educational developments as well as food science texts.