|Journal Name||Journal of Food Science|
|Abbreviation||J Food Sci|
|Journal Start Year||1936|
|Sub Subject||Community Medicine|
|Country||United States (US)|
|Journal Details||Journal Website|
Impact factor :
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:
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
The abbreviation of the journal is J Food Sci. find all journal abbreviation lists from the abbreviation list.
The Journal has been published since 1936.
Wiley is the publisher of the Journal of Food Science. find all journals list from Wiley publisher, click here for a list of journals.
The journal is currently publishing 84 volumes with the help of Wiley publisher.
"Journal of Food Science" journal Print ISSN : 0022-1147, and Online ISSN 1750-3841
The Journal Impact factor is 2.018.
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