Journal Overview
International Journal of Food Science & Technology
Promoting new knowledge and techniques in the food sciences
Introduction
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 website
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.