Journal of Food Science

The Journal of Food Science (J FOOD SCI) is a premier international peer-reviewed publication dedicated to advancing the fundamental and applied knowledge of food science and technology. Published by the Institute of Food Technologists (IFT), the journal serves as a vital resource for researchers, food industry professionals, educators, and regulatory scientists. Its scope encompasses the entire spectrum of food science, from the chemistry, biochemistry, and engineering of food materials to the microbiology, safety, nutrition, and sensory evaluation of food products. The journal publishes a diverse array of article types to accommodate rigorous scientific discourse, including original research articles, comprehensive review articles, rapid communications, and hypotheses papers. Notable features include its open access option, allowing for broad dissemination of critical findings, and its commitment to high editorial standards through a robust peer-review process. With a 2026 Impact Factor of 4.1000, the journal holds a respected position in the field, currently ranked in JCR Quartile Q2. This standing reflects its consistent contribution to the scientific community, bridging the gap between laboratory research and practical industrial applications. The Journal of Food Science remains an essential platform for disseminating innovative research that directly impacts food quality, safety, and sustainability, making it a cornerstone publication for anyone engaged in the science of food.