Journal of Food Science

Journal Title

  • Journal of Food Science

ISSN

  • E 1750-3841 | P 0022-1147 | 0022-1147 | 1750-3841

Publisher

  • Institute of Food Technologists

Listed on(Coverage)

JCR1997-2019
SJR1999-2019
CiteScore2011-2019
SCI2010-2019
SCIE2010-2021
CC2016-2021
SCOPUS2017-2020
MEDLINE2016-2021
EMBASE2016-2020

Active

  • Active

    based on the information

    • SCOPUS:2020-10

Country

  • USA

Aime & Scopes

  • The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: /// Concise Reviews and Hypotheses in Food Science /// New Horizons in Food Research /// Integrated Food Science /// Food Chemistry /// Food Engineering, Materials Science, and Nanotechnology /// Food Microbiology and Safety /// Sensory and Consumer Sciences /// Health, Nutrition, and Food /// Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

Article List

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