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Journal of Food Science

IFT’s Journal of Food Science (JFS) offers scientists, researchers, and the broader food professional community the opportunity to share scientific advancements in the myriad of disciplines affecting their work, through a highly-respected, peer-reviewed process to help advance the science of food and food innovation across the globe.

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Volume 89, Issue 9 - September 2024
June 2024 default cover of Journal of Food Science
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JFS Recent Articles

Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk

Ultrasound‐assisted extraction of sumac fruit oil and analysis of its fatty acid composition

Research progress and application of pectin: A review

Modeling and chewing parameters calibration of Euryale ferox based on discrete element method

Fusion of visible and fluorescence imaging through deep neural network for color value prediction of pelletized red peppers

Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis

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JFS Impact Factor

3.2, 68/173

Clarivate Journal Impact Factor & Ranking (2023)
JFS Peer Reviewed

 7.1,  81st%

Scopus CiteScore & Percentile (2023)
JFS Journal Citation Reports

400+

Peer-reviewed articles published annually

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About the Journal of Food Science (JFS)

Published since 1936, the Journal of Food Science (JFS) brings peer-reviewed, original research reports and critical reviews from researchers representing over 90 countries across the food science spectrum to help inform the work of professionals working at major food companies, government agencies, and universities, worldwide. 

  • Use JFS insights 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 

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