IFT Scientific Journals

IFT Scientific Journals

IFT’s scientific journals provide the latest, peer reviewed, novel research and reviews from experts around the globe. Find solutions and advancements to topics of interest. Submit your research to share with the science of food innovation community.

Journal of Food Science (JFS) right arrow

Novel isochoric impregnation to develop high‐quality and nutritionally fortified plant materials (apples and sweet potatoes)

Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing

Effects of gellan gum and calcium fortification on the rheological properties of mung bean protein and gellan gum mixtures

Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chicken

Comprehensive Reviews in Food Science and Food Safety (CRFSFS) right arrow

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability

Front Cover: Cover Image, Volume 21, Issue 5

Front Cover: Cover Image, Volume 21, Issue 5

Front Cover: Cover Image, Volume 21, Issue 5

Journal of Food Science Education (JFSE) right arrow

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

Issue Information

Situated learning: Food safety among Chinese food vendors

Applying Kolb's experiential learning framework to investigate the safety of energy drinks in a critical thinking general education course

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Comprehensive reviews papers covering a wide variety of food science or food safety topics.

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Free research and resources for primary, secondary, undergraduate, graduate, continuing, and workplace education professionals.

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