We produce a number of publications on topics within food science and technology. From our quarterly magazine to extensive guides, IFST publications are a reliable source for everything food science and technology.
Our members also receive a 20% discount on all Wiley publications (see discount code at the bottom of the page. You must be logged in to view it).
Here is a summary of our publications:
Food Science and Technology, our quarterly magazine, is the way to stay up-to-date with emerging issues in food. From mainstream topics of the day to complex scientific debates, our leading contributors from around the world ensure that every edition is packed full of must-read articles. You will find feature-length editorials that really get to the bottom of ‘the big questions’ alongside interviews with the sector’s leading experts, opinion pieces, book reviews, and new products and services.
See our new online home for FS&T journal and read our March 2020 issue, now available online via this link: http://www.wileyonlinelibrary.com/journal/fstjournal
The International Journal of Food Science and Technology (IJFST) is our peer-reviewed international journal, published by Wiley-Blackwell.
For over nearly 30 years, IFST’s Good Manufacturing Practice Guide has widely been recognised as an indispensable reference work for food scientists and technologists. This 7th edition has been completely revised and updated to incorporate and take account of relevant developments in EU and UK legislation.
IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field.
The Journal of Food Processing and Preservation (JFPP) is our peer-reviewed international journal, published by Wiley-Blackwell.
An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products. Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum.
We are delighted to announce that an updated and extended version will be published at the end of March 2020 and available to purchase as a hard copy or e‐book. This revised and updated version aims to provide guidance to all those involved in producing, using and interpreting microbiological criteria in the food and catering industries. It has been written by professional food microbiologists with experience in food manufacturing and retailing, public health, food examination and government, in consultation with colleagues who are also expert in these fields.
This book is currently not available for purchase. We will update this page once it has been published.