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

Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

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

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives

Alginate Oligosaccharides: Production, Biological Activities, and Potential Applications

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

Journal of Food Science Education (JFSE) right arrow

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership: A Study Case Between Kansas State University and Tallinn University of Technology

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership: A Study Case Between Kansas State University and Tallinn University of Technology

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Subscribe to JFS to get the latest, novel, science of food research sent to your in-box monthly and in print quarterly.

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Access CRFSFS

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

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Access JFSE

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

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