Journal of the Science of Food and Agriculture addresses interdisciplinary aspects of food and agriculture. This journal delves into nutrition, sustainable practices, dairy chemistry, agroindustry, and farm management. It covers research encompassing the chemical and biochemical composition of food, the environmental impact of agricultural practices, and innovative technologies for food processing and preservation.
Key areas of focus include crop protection, dairy microbiology, food safety, and animal science. The journal serves researchers, scientists, and industry professionals in food science, agriculture, and environmental studies. It is covered by Web of Science and Scopus.
JSFA encourages submissions that advance scientific understanding and promote sustainable practices within the food and agriculture sectors. Its impact factor reflects the importance of the research it publishes, fostering innovation and improving the quality, safety, and sustainability of food production.