Journal of Food Science

The Journal of Food Science is a peer-reviewed academic journal that publishes research articles, critical reviews, and commentaries on all aspects of food science, including food chemistry, food microbiology, food engineering, sensory analysis, food safety, and food technology. It serves as a forum for researchers, educators, and professionals involved in the food industry to share and discuss their findings and advancements in the field.

The journal covers a wide range of topics related to the science and technology of food. This includes, but is not limited to, the chemistry of food components such as proteins, carbohydrates, and lipids; the microbiological aspects of food safety and fermentation; the engineering behind food processing and packaging; sensory evaluation of food; and the impact of food production and processing on nutrition and health.

Established in 1950, the Journal of Food Science has grown to become one of the leading publications in the field of food science and technology. It is published by the Institute of Food Technologists (IFT), a global organization of professionals engaged in food science, food technology, and related areas in academia, government, and industry.

The journal encourages the submission of original research articles that have not been published elsewhere. Submissions are subjected to a rigorous peer-review process to ensure the publication of high-quality research. The Journal of Food Science also publishes special issues focusing on topics of current interest in the food science community.

Editorial Board

The editorial board of the Journal of Food Science consists of a team of international experts in various sub-disciplines of food science and technology. These members are responsible for maintaining the journal's high standards of scientific quality and integrity.

Abstracting and Indexing

The Journal of Food Science is abstracted and indexed in several major scientific databases, including the Science Citation Index, Scopus, and PubMed. This ensures that the research published in the journal is accessible to a wide audience of researchers and professionals in the field of food science and related disciplines.

Access

The Journal of Food Science is available in both print and online formats. Subscribers have access to current issues as well as an archive of past issues. Selected articles may also be available for free access as part of the journal's commitment to disseminating scientific knowledge to a broader audience.

Impact Factor

The impact factor of the Journal of Food Science is a measure of the frequency with which the average article in the journal has been cited in a particular year. It is used as an indicator of the journal's influence and relevance in the field of food science.