IJ

International Journal of Food Science

International Journal of Food Science is an open access multidisciplinary journal publishing research in all areas of food science, including enhancing shelf life, food deterioration, food engineering, food handling, food processing, and similar topics.

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Subject Nutrition & Dietetics
Impact Factor 3.1
Quartile Q2
Open Access Type Open
ISSN 2356-7015
eISSN 2314-5765
Invitation Only No
Cost Range $990 USD / £740 GBP / €850 EUR APC; no submission fees or page charges.

Submission Instructions

International Journal of Food Science accepts the following article types. Click on an article type to view submission instructions.

Research Articles

Cover Letter Cover Letter requirements are not specified.
Abstract An abstract is required. Abstract must not exceed 300 words.
Manuscript Research Articles should include Materials and methods and Results and discussion sections. Manuscript must include a Data Availability Statement and, if AI technology was used to substantially edit, develop, or translate the manuscript, a transparent disclosure integrated into the manuscript.
References References must be numbered consecutively in order of first citation and cited in the text using numbers in square brackets.
Figures & Tables All figures and tables should be included in the manuscript file at submission, and each figure must also be supplied in a separate electronic file. Figures and tables must be cited consecutively in the manuscript, and every table must have a descriptive title.
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Reviews

Cover Letter Cover Letter requirements are not specified.
Abstract An abstract is required. Abstract must not exceed 300 words.
Manuscript Manuscript should include a Main text section. Manuscript must disclose substantial use of AI technologies if used to edit, develop, or translate the work.
References References must use a numbered citation system with in-text citations in square brackets. References must be numbered consecutively in the order of first citation and all references must be cited in the text.
Figures & Tables All figures and tables should be included in the manuscript file at submission, and each figure must also be supplied as a separate file. Figures and tables must be cited consecutively in the text, and every table must have a descriptive title.
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Recent Publications

Preparation and Properties of Camellia oleifera Fruit Shell Cellulose Nanoparticle Material for Selective Enrichment of Histidine Proteins From Foods

Yunong Tian, Wenyuan Li, Lu Li, Dandan Li, Yulin Liu, Xiaoyue Tang, Yong Ye

10.1155/ijfo/6353950
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Comparative Analysis of Organoleptic Preference and External Attractiveness of ‘Encore’ and ‘Nadorcott’ Mandarin Cultivars

Beatriz Duarte, Pedro Matias, Ana Rita Trindade, Amílcar Duarte

10.1155/ijfo/7941699
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Assessment of Potato Postharvest Loss in Awi and South Gondar Zones, Amhara Region, Ethiopia

Behailu Bisenebet Mossie, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu H/Michael H/Meskel, Mesfin Wogayehu Tenagashaw, Zenamarkos Bantie Sendekie

10.1155/ijfo/9103840
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Musa balbisiana Seed: A Study on Extraction and the Components

Hoang Thi Ngoc Nhon, Luu Thi Quynh Hoa, Nguyen Van Anh, Le Thi Hong Anh

10.1155/ijfo/8486514
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Assessment of Fatty Acid Profiles and Proximate Composition of 10 Cambodian Farmed Freshwater Fish

Sovannmony Lay, Chanvorleak Phat, Hasika Mith, Vattana Mom, Cédric Delforge, Sylvie Gobert, Samiha Boutaleb, Marie-Louise Scippo, Caroline Douny

10.1155/ijfo/5927997
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Frequently asked questions

How long does it take to publish?

Median 38 days from submission to first decision, 165 days from submission to acceptance, and 32 days from acceptance to publication.

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Is a cover letter required?

A new cover letter can be submitted before finalizing a transferred submission.

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What are the publication costs?

APC: $990 USD / £740 GBP / €850 EUR if accepted and published. No submission fees or page charges.

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Research Topics

Food composition and properties Phytochemicals and Antioxidant Activities Meat and Animal Product Quality Polysaccharides Composition and Applications Microbial Metabolites in Food Biotechnology Probiotics and Fermented Foods Proteins in Food Systems Microencapsulation and Drying Processes Protein Hydrolysis and Bioactive Peptides Seed and Plant Biochemistry Food Safety and Hygiene Postharvest Quality and Shelf Life Management Food Drying and Modeling Food Chemistry and Fat Analysis Essential Oils and Antimicrobial Activity Listeria monocytogenes in Food Safety African Botany and Ecology Studies Food and Agricultural Sciences Nanocomposite Films for Food Packaging Botanical Research and Applications GABA and Rice Research Bee Products Chemical Analysis Phytase and its Applications Child Nutrition and Water Access Polysaccharides and Plant Cell Walls

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