Journal of Food Science

Journal of Food Science

ISSN: 1750-3841
E-ISSN: 1750-3841
 
DESCRIPTION
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
• 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
• 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. 
 
 
AUDIENCE
University and departmental libraries, research and scholarly institutes.
 
SUBJECT AREA AND CATEGORY 
Agricultural and Biological Sciences, Food Science
 
IMPACT FACTOR: 2.081

 

QUARTILE: Q1
 
ABSTRACTING AND INDEXING
 Web of Science 
BRISDAT (British Science Database)
Scopus
 
EDITORIAL BOARD
Editors:
Editor-in-Chief
E. Allen Foegeding, North Carolina State University
 
JFS Section Editors
*Serves as Associate Editor
JFS: Concise Reviews and Hypotheses in Food Science
Scientific Editor: E. Allen Foegeding, North Carolina State University
Editorial Board / Associate Editors
Casimir C. Akoh, University of Georgia*
Mary Ellen Camire, Univ. of Maine*
Mansel W. Griffiths, University of Guelph, Canada*
Dallas G. Hoover, University of Delaware*
Witoon Prinyawiwatkul, Louisiana State University*
Beverly Tepper, Rutgers, the State University of New Jersey*
Fatih Yildiz, Middle East Technical University, Turkey*
Qixin Zhong, University of Tennessee
________________________________________
JFS: New Horizons in Food Research
Scientific Editor: E. Allen Foegeding, North Carolina State University
The New Horizons section uses Associate Editors from other sections of JFS.
JFS: Food Chemistry
Scientific Editor: Youling Xiong, University of Kentucky
Editorial Board / Associate Editors
Casimir C. Akoh, University of Georgia*
Sootawat Benjakul, Prince of Songkla University
Bradely Bolling, University of Wisconsin, Madison*
Keith R. Cadwallader, University of Illinois, Urbana-Champaign*
Sam K.C. Chang, North Dakota State University*
Mario Estévez, University of Extremadura, Spain*
Daniel Granato, State University of Ponta Grossa, Brazil*
Ingolf Gruen, University of Missouri*
Hong-Sik Hwang, USDA/ARS
Joan M. King, Louisiana State University*
Manfred Kroger, Pennsylvania State University*
Shridhar K. Sathe, Florida State University*
Gale Strasburg, Michigan State University
________________________________________
JFS: Food Engineering, Materials Science, and Nanotechnology
Scientific Editor: Shyam Sablani, Washington State University*
Editorial Board / Associate Editors
Milena Corredig, University of Guelph, Canada
Julie Goddard, Cornell University*
Jung H. Han, Pulmuone Foods USA*
Dallas G. Hoover, University of Delaware*
Soojin Jun, University of Hawaii
Claire Koelsch Sand, Packaging Technology and Research
Youngsoo Lee, University of Illinois
Xiaonan Lu, Washington State University
José Antonio Lopes da Silva, University of Aveiro, Portugal*
Roopesh Mohandas, University of Alberta, Canada
Nitin Nitin, University of Califonia, Davis*
Pawan Takhar, University of Illinois, Urbana-Champaign*
Rohan Tikekar, University of Maryland
Jorge Welti-Chanes, Instituto Tecnológico y de Estudios Superiores de Monterrey, México
________________________________________
JFS: Food Microbiology and Safety
Scientific Editor: Lihan Huang, USDA/ARS/ERRC
Editorial Board / Associate Editors
Robert E. Brackett, Illinois Institute of Technology
Mansel W. Griffiths, University of Guelph, Canada*
Andy Hwang, USDA/ARS/ERRC
Nagendra Shah, Victoria University, Australia
Ewen Todd, Michigan State University
________________________________________
JFS: Sensory and Food Quality
Scientific Editor: Herbert Stone, Menlo Park, CA
Editorial Board / Associate Editors
MaryAnne Drake, North Carolina State University
Russell Keast, Deakin University, Victoria, Australia*
Soo Yeun Lee, Univ. of Illinois at Urbana-Champaign*
Witoon Prinyawiwatkul, Louisiana State University*
Beverly Tepper, Rutgers, the State University of New Jersey*
________________________________________
JFS: Health, Nutrition, and Food
Scientific Editor: Sam K.C. Chang, North Dakota State University
Editorial Board / Associate Editors
Roger Clemens, University of Southern California*
John Erdman, University of Illinois at Urbana-Champaign
Rui Hai Liu, Cornell University
Fereidoon Shahidi, Memorial Univ. of Newfoundland, Canada
Beverly Tepper, Rutgers, the State University of New Jersey*
Hang Xiao, University of Massachusetts*
Gow-Chin Yen, National Chung Hsing Univ., Taiwan*
Kequan (Kevin) Zhou, Wayne State University*
________________________________________
JFS: Toxicology and Chemical Food Safety
Scientific Editor: Lauren Jackson, FDA
Editorial Board / Associate Editors
Mun Y. Jung, Woosuk Univ., Korea*
Manfred Kroger, Pennsylvania State University*
Dojin Ryu, University of Idaho*
Girdhari Sharma, FDA*