IJFST's purpose is to promote new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high-quality refereed original papers in food science and technology. Both technical and research papers will be considered for publication. It also publishes book reviews of potential interest to readers. Click below to see more information on the Oxford University Press IJFST website.
IJFST is under IFST editorial control and has a current Impact Factor of 3.3. It is published twice per year and distributed on IFST's behalf by Oxford University Press, Great Clarendon Street, Oxford, OX2 6DP, UK (Telephone: +44 (0) 1865 556767 , Fax: +44 (0) 1865 556646).
IJFST has flipped to an Open-Access publishing model. The deadline for submitting articles before the flip to open access has now passed. Authors wishing to submit articles must now pay an Article Processing Charge (APC) of £2,000 - IFST members receive a 20% discount (£400).
Aims and Scope
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST, alongside their new launch title, Translational Food Sciences (TFS) and their quarterly magazine, Food Science and Technology (FST).
This journal has a long history of publishing impactful, authoritative and highly downloaded articles. Most aspects of Food Science and Technology are covered, for example:
– Food Composition, the major and minor components of food, their nutritional, physiological, sensory, flavour and microbiological aspects;
– Food functionality, including bioactive constituents of foods, phytochemicals, the effect of digestion on food components;
– Food processing, how novel and traditional food processing technologies affect the composition, quality and safety of foods;
– Food safety and security, the understanding of food microbiology and toxicology, control of contaminants in food and the identification of hazards;
– Food sustainability, waste stream valorisation, by-products utilisation, novel food production systems to enhance food processing efficiencies;
– Food sensory characteristics and consumer appreciation, determination of textural and organoleptic quality of foods and how processing and ingredient formulation enhance consumer perception of foods;
– Food and human nutrition, understanding the link between food composition and processing on the nutritional quality of foods, the role of diet in enhancing consumer health, the role of food bioactive compounds in the prevention and treatment of disease.
The International Journal of Food Science & Technology does not consider purely food engineering manuscripts, or molecular / clinical nutritional papers. Submissions need to avoid the use of response surface technology techniques purely for the optimization of processes, or product development. Papers should link food composition, food processing and food biochemistry (amongst others) and provide a high level of critical evaluation which clearly demonstrates the novelty of the research and how the manuscript advances current understanding of the area in question. Authors are requested to observe the word guidelines for the journal and also use current literature (research published in the least 3 years) as the substantive elements of references used to explain authors observations.