International Journal of Food Science & Technology

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).

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). For more information, visit: Translational Food Sciences (TFS) and 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, Food functionality, Food processing, Food safety and security, Food sustainability, Food sensory characteristics and consumer appreciation, and Food and human nutrition.

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.