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
New Horizons in Food Research
Integrated Food Science
Food Chemistry
Food Engineering, Materials Science, and Nanotechnology
Food Microbiology and Safety
Sensory and Consumer Sciences
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. 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.

Editor in Chief
E. Allen Foegeding
North Carolina State University
 
Scientific Editors
Casimir C. Akoh, CFS; University of Georgia
Bradley Bolling, University of Wisconsin-Madison
Mary Ellen Camire, CFS; University of Maine
Sam K.C. Chang, CFS; Mississippi State University
Daniel Granato, State University of Ponta Grossa, Brazil
Lihan Huang, CFS; USDA/ARS/ERRC
Lauren Jackson, CFS; FDA
Joan M. King, Louisiana State University
Shyam Sablani, Washington State University
Bevery Tepper, Rutgers, The State University of New Jersey
Associate Editors
Keith R. Cadwallader, University of Illinois, Urbana-Champaign
Mary Ellen Camire, CFS; University of Maine
Roger Clemens, CFS; University of Southern California
Mario Estévez, University of Extremadura Ciencias, Spain
Monica Giusti, The Ohio State University
Julie Goddard, Cornell University
Mansel W. Griffiths, University of Guelph, Canada
Ingolf Gruen, University of Missouri
Jung H. Han, CFS; Pulmuone Foods USA, Fullerton, CA
Dallas G. Hoover, CFS; University of Delaware
Andy Hwang, CFS; USDA/ARS/ERRC
Hong-Sik Hwang, USDA/ARS
Mun Y. Jung, Woosuk University, Korea
Russell Keast, CFS; Deakin University, Victoria, Australia
Manfred Kroger, Pennsylvania State University
Oi-Ming Lai, Universiti Putra Malaysia
Soo Yeun Lee, University of Illinois, Urbana-Champaign
José A. Lopes da Silva, University of Aveiro, Portugal
Lisa Mauer, Purdue University
Nitin Nitin, University of California, Davis
Witoon Prinyawiwatkul, CFS; Louisiana State University
Denis Roy, Université Laval, Canada
Dojin Ryu, CFS; University of Idaho
Nagendra Shah, CFS; The University of Hong Kong, Hong Kong
Girdhari Sharma, FDA
Pawan Takhar, University of Illinois, Urbana-Champaign
Ewen C.D. Todd, CFS; Michigan State University
Jorge Welti-Chanes, Instituto Tecnológico y de Estudios Superiores de Monterrey, México
Hang Xiao, University of Massachusetts Amherst
Gow-Chin Yen, CFS; National Chung Hsing University, Taiwan
Fatih Yildiz, CFS; Middle East Technical University, Turkey
Kevin Zhou, Wayne State University
Editorial Board Members
Muhammad Hussein Alu'Datt, Jordan University of Science and Technology, Jordan
Soottawat Benjakul, Prince of Songkla University, Thailand
Kanishka Bhunia, Indian Institute of Technology, India
Frederick Breidt, Jr., USDA-ARS
Maria Corradini, University of Guelph, Canada
Henriette de Kock, University of Pretoria, South Africa
MaryAnne Drake, North Carolina State University
Doris D'Souza, University of Tennessee, Knoxville
Willis Fedio, New Mexico State University
Carmen Gomes, Iowa State University
Emmanuel Hatzakis, The Ohio State University
Lili He, University of Massachusetts, Amherst
Jiang Jiang, Jiangnan University, China
Soojin Jun, University of Hawaii
Baohua Kong, Northeast Agricultural University, China
Youngsoo Lee, University of Illinois
Juyun Lim, Oregon State University
Xiaonan Lu, The University of British Columbia, Canada
Yangchao Luo, University of Connecticut
Roopesh Mohandas, University of Alberta, Canada
Azlin Mustapha, University of Missouri
Pradeep Singh Negi, CSIR- Central Food Technological Research Institute, India
Guillermo Petzold, Universidad del Bío-Bío, Chile
Predag Putnik, University of Zagreb, Croatia
Carolyn Ross, Washington State University
Claire Koelsch Sand, Packaging Technology and Research
Fereidoon Shahidi, Memorial University of Newfoundland, Canada
Gale Strasburg, Michigan State University
Rohan Tikekar, University of Maryland
Guanghua Zhao, China Agricultural University, China
Jing Zhao, California State University
Qixin Zhong, University of Tennessee
JFS Sections
Concise Reviews and Hypotheses in Food Science
New Horizons in Food Research
Food Chemistry
Food Engineering, Materials Science, and Nanotechnology
Food Microbiology and Safety
Sensory & Consumer Sciences
Health, Nutrition, and Food
Toxicology and Chemical Food Safety
Headquarters Staff
Christie Tarantino-Dean, FASAE, CAE; CEO and Publisher
Eric Schneider, Senior Vice President, Strategy & Communications
Bob Swientek, Director of Publications
Amanda K. Ferguson, Associate Director, IFT Scientific Journals
Brian MacKenzie, Publications Production Coordinator