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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 88, Issue 9 - September 2023
Journal of Food Science September 2023 cover image, featuring images from the article, “Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and thesensory properties of bread made thereof"
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JFS Impact Factor

3.9, 50/142

Clarivate Journal Impact Factor & Ranking (2022)
JFS Peer Reviewed

6.3, 82nd%

Scopus CiteScore & Percentile (2022)
JFS Journal Citation Reports


Peer-reviewed articles each year

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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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