Journal of Food Science (JFS)

The Journal of Food Science is a peer‑reviewed scientific journal and one of the most established publications in the field of food science and technology. Originally launched in 1936 as Food Research, it has provided a respected forum for the dissemination of scientific and technological advancements in the food sciences for nearly a century. Published by Wiley‑Blackwell on behalf of the Institute of Food Technologists (IFT), the journal is read by researchers, food industry professionals, educators, and policymakers worldwide. Its monthly publishing schedule ensures timely coverage of cutting‑edge research. It welcomes original research articles, reviews, short communications, and technical notes that contribute to understanding the science of food, from fundamental molecular phenomena to practical applications affecting food quality, safety, processing, and sustainability. The journal’s subject matter is broad and interdisciplinary, encompassing food chemistry (composition, reactions, and analytical techniques), food engineering and processing technologies, microbiology and food safety, sensory and consumer sciences, nutritional aspects of foods, and innovations in food materials and packaging. As the flagship journal of IFT, it plays a central role in advancing global food science research and supporting informed decisions in food production, regulation, and health.

Journal of Food Science (JFS) is :-

• International, Peer-Reviewed, Open Access, Refereed, Food Science, food chemistry, food engineering, materials science, food microbiology and safety, sensory science, nutrition, health, research relevant to industry, academia, regulatory science , Online or Print , Monthly Journal

• UGC Approved, ISSN Approved: P-ISSN P-ISSN: 0022-1147, E-ISSN: 1750-3841, Established: 1936, Impact Factor: 3.4
• Does Not Provide Crossref DOI

• Not indexed in Scopus, WoS, DOAJ, PubMed, UGC CARE