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International Journal of Food Science

Title Abbreviation

Int J Food Sci

ISSN

2356-7015

Electronic ISSN

2314-5765

Therapeutic Area

Endocrinology/Metabolism, Nutrition

Readership

Bioengineers, Dietitians, Industrial Scientists, Microbiologists, Nutritionists, Public Health Professionals, Researchers, Scientists

Scope

International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.

Sponsoring Association(s)

No associations affiliated with this journal

Publisher Name

John Wiley & Sons, Inc. - NJ

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Impact Factor JCR Categories/Rank Submission to Acceptance Acceptance to Online Publication Rejection Rate Frequency Author Submission Guidelines

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