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Institute of Food Technologists
525 W. Van Buren Street, Suite 1000
Chicago, IL 60607-3814
Phone: 312-782-8424
Fax: 312-782-8348
www.ift.org
info@ift.org

Journal of Food Science

An International Journal of the Institute of Food Technologists

Purpose and Scope:

The Journal of Food Science (JFS) is an international publication of the Institute of Food Technologists, a not-for-profit society for food science and technology. JFS publishes peer-reviewed original research and reviews of all basic and applied aspects of food science for food scientists and other interested professionals. JFS also publishes supplements on hot topics.

As the premier international publication of articles concerning fundamental research covering all aspects of food science, JFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews and Hypotheses in Food Science; Food Chemistry; Food Engineering and Physical Properties; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science, Engineering, and Technology; Health, Nutrition, and Food; and Toxicology and Chemical Food Safety. These subject areas include food safety and quality, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and its contribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, and nutritive qualities of food that advance and impact our understanding of health. 

Intended Readership:

Food scientists and technologists rely on the Journal of Food Science to advance their knowledge base, improve their ability to incorporate applications of food science into product development and processes, and keep abreast of emerging research worldwide.

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Bibliographic Information:

2010 Volume No. 75
Number Issues per Year: 9
ISSN: 0022-1147 (print), 1750-3841 (online)
Months of Publication: Monthly, except Jan/Feb, Jun/Jul, and Nov/Dec, which are combined
Format: Print (8.125” x 10.875”; Offset), Online
JFS articles are peer reviewed

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Indexing and Abstracting:

The Journal of Food Science is indexed and/or abstracted in: Abstracts in Anthropology; Abstracts on Hygiene & Communicable Diseases; Agricola; Agricultural Engineering Abstracts; Analytical Abstracts; Applied Science & Technology Index (Jan 2001-); Aquatic Science & Fisheries Abstracts; ASCA Research Alert; Biological & Agricultural Index (Jan 1983-); Biological Abstracts; Biology Digest; Cadscan; Chemical Abstracts; Chemical Industry Notes; Chemical Titles; Chemistry Citation Index; Chemoreception Abstracts; Chromatography Abstracts; Crop Physiology Abstracts; Cross Ref; CSA Agricultural & Environmental Biotechnology Abstracts (coverage dropped); Current Advances in Ecological & Environmental Sciences; Current Contents; Current Packaging Abstracts; Dairy Science Abstracts; Derwent Biotech Abstracts; Diarrheal Diseases Research; Environmental Per Bibliography; Environmental Science & Pollution Management; Excerpta Medica; Field Crop Abstracts; Fisheries Review; Food Science & Technology Abstracts; General Science Index (Mar 1984-Jun 1992); Grasslands & Forage Abstracts; Health & Safety Science Abstracts; Helminthological Abstracts & Nematological; Horticultural Abstracts; Index to Scientific Reviews; Index Veterinarius; INIS Atomindex; International Abstracts of Biological Sciences; IFIS -- International Food Information Service, International Packaging Abstracts; LeadScan; Maize Abstracts; Mass Spectrometry Bulletin; Microbiology Abstracts; Nutrition Abstracts & Reviews; Nutrition Research Newsletter; Oceanic Abstracts (coverage dropped); Oil Seeds Abstracts; Packaging Science & Technology Abstracts; Pig News & Information; Plant Breeding Abstracts; Plant Growth Regulator Abstracts; Pollution Abstracts; Postharvest News & Information; Potato Abstracts; Poultry Abstracts; Psychological Abstracts; PubMed; Referativnyi Zhurnal; Review of Agricultural Entomology & Review of Medical & Veterinary Entomology; Review of Medical & Veterinary Mycology; Review of Plant Pathology; Rice Abstracts; Risk Abstracts; Russian Academy of Sciences Bibliographies; Science Citation Index; Seed Abstracts; Social Sciences Citation Index (coverage dropped); Sorghum & Millets; Soyabean Abstracts; Sugar Industry Abstracts; Veterinary Bulletin; VITIS-Viticulture & Oenology; Water Resources Abstracts; Wheat, Barley, & Triticale Abstracts; Zincscan.

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Advance Pricing:

2011 Yearly Subscription Rates - 9 issues                                                

IFT Members:
Print: $120
Online: $110
Print + Online: $150

Join and subscribe online at ift.org.

Institutional/Nonmembers:

Annual Subscription

The Americas

UK

Europe (euro zone)

Rest of World

Institutional: Online Only

$708

£383

€485

$748

Institutional: Print + Online

$814

£479

€608

$939

Institutional and nonmember subscriptions are processed by Wiley-Blackwell.

E-mail: cs-journals@wiley.com
Agent Queries:
cs-agency@wiley.com
Toll-Free: 1-800-835-6770
Main Tel: +1 781 388 8598

Online Table of Contents of each issue is available at www.journalfoodsci.com

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Editorial Board:

Editor-in-Chief
Daryl B. Lund, University of Wisconsin

Manager, IFT Scientific Journals
Amanda K. Ferguson, Institute of Food Technologists

Director of Publications
Bob Swientek, Institute of Food Technologists

Section Scientific Editors
Concise Reviews/Hypotheses -- Daryl B. Lund, University of Wisconsin
Food Chemistry -- David B. Min, The Ohio State University
Food Engineering and Physical Properties -- M. Anandha Rao, Cornell University
Food Microbiology and Safety -- Catherine W. Donnelly, Univ. of Vermont
Sensory and Food Quality -- Herbert Stone, Menlo Park, CA
Nanoscale Food Science, Engineering, and Technology -- Anandha Rao, Cornell University
Health, Nutrition, and Food -- Tung-Ching Lee, Rutgers University
Toxicology and Chemical Food Safety -- David B. Min, The Ohio State University

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Published by:

Journal of Food Science is published by the Institute of Food Technologists, a nonprofit scientific, educational society with an interest in global concerns for providing a safe and wholesome food supply. Founded in 1939, IFT has 27,000 members working in food science, food technology, and related professions in industry, academia, and government. IFT organizes, supports, cosponsors, and hosts several meetings to provide the food community an opportunity to exchange ideas and information. IFT's Annual Meeting + Food Expo® is an international gathering of the best minds in food science and technology and the largest exhibition of its kind in the world.

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