Journal of Food Science (JFS) publishes peer-reviewed articles covering basic and applied research in food science and technology. The journal's scope encompasses chemistry, microbiology, sensory evaluation, nutrition, and processing aspects of food. It emphasizes scientific innovation and critical reviews that advance the understanding of food systems. JFS bridges the gap between fundamental science and practical applications in the food industry.
Indexed in leading scientific databases, JFS is essential reading for food scientists, technologists, nutritionists, and researchers in related fields. It offers a platform for disseminating research findings on food safety, quality, and the development of novel food products. It covers an array of topics, from food chemistry and microbiology to sensory evaluation and nutrition.
The journal is committed to fostering advancements in food science by publishing original research and critical reviews that have a high impact on food quality and nutrition. Consider submitting your research to contribute to the ongoing dialogue in the food science community. Explore open-access options and contribute to improving food quality worldwide.