Aim and Scope of Journal of Food Science
The aim of the Journal of Food Science 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. The Journal of Food Science serves as an international forum for vital research and developments in food science.
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
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be less than 10,000 of body text (excluding tables and figures) , should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
Guiding Principle 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.
Keywords
Food chemistry, food engineering, food microbiology, sensory science, food safety, food processing and packaging, food health and nutrition, nanotechnology, toxicology, food quality