Why Researchers Choose International Journal of Food Science & Technology for High-Impact Publications
The International Journal of Food Science & Technology stands as a cornerstone in the field of Food Services, offering researchers a platform to disseminate groundbreaking work on food processing, preservation, and nutritional advancements. Established in 1966 by the Institute of Food Science and Technology, this Wiley-published journal has evolved into a globally recognized resource, publishing peer-reviewed articles that bridge theoretical research with practical applications in food production and safety. With a focus on interdisciplinary approaches, it attracts contributions from experts in chemistry, microbiology, engineering, and sensory science, ensuring comprehensive coverage of emerging trends like sustainable food systems and novel packaging technologies.
Researchers value the journal for its rigorous yet efficient peer-review process, which typically spans 4-6 months from submission to decision. Its commitment to open access options through Wiley's hybrid model allows authors to maximize visibility while maintaining high standards of quality. The journal's international editorial board, comprising over 50 experts from leading institutions worldwide, guarantees diverse perspectives and robust evaluation. Key strengths include its emphasis on original research, reviews, and short communications that address real-world challenges, such as food security and allergen detection.
In an era where food science intersects with global health and environmental concerns, publishing here elevates a researcher's profile. The journal's inclusion in prestigious databases like Scopus and Web of Science underscores its credibility, with citations reflecting its influence on policy and industry practices. For academics in Food Services, this outlet not only advances knowledge but also fosters collaborations across borders. Whether exploring bioactive compounds or fermentation techniques, contributors find a receptive audience eager for innovative solutions.
To explore career opportunities in this dynamic field, visit food science faculty positions or check the academic calendar for upcoming conferences.
Overview & History
The International Journal of Food Science & Technology was founded in 1966 to promote the exchange of scientific knowledge in food-related disciplines. Over the decades, it has published thousands of articles, adapting to advancements like molecular gastronomy and biotechnology. Under Wiley's stewardship since 2000, it has expanded its digital presence, offering online-first publication and multimedia supplements. This evolution reflects its dedication to staying at the forefront of Food Services research, serving an audience of over 10,000 subscribers and millions of online readers annually.
Scope and Disciplines Covered
The journal encompasses a broad spectrum of topics within Food Services, emphasizing innovation and safety. Core areas include food chemistry, microbiology, engineering, and nutrition, with applications in product development and quality control.
| Discipline | Description |
|---|---|
| Food Chemistry | Analysis of composition, reactions, and bioactive components in foods. |
| Microbiology | Pathogen control, fermentation, and probiotic studies. |
| Engineering | Processing techniques, packaging, and preservation methods. |
| Nutrition | Nutritional profiling, functional foods, and dietary impacts. |
| Sensory Science | Consumer perception, flavor analysis, and product optimization. |
Key Journal Metrics
| Metric | Value | Details |
|---|---|---|
| Impact Factor | 3.3 (2023) | Clarivate Analytics; measures citation influence. |
| 5-Year Impact Factor | 3.5 | Reflects sustained relevance over time. |
| CiteScore | 5.8 | Scopus metric for broader citation analysis. |
| Acceptance Rate | 25% | Competitive selection for quality assurance. |
| Time to First Decision | 45 days | Average peer-review turnaround. |
Indexing and Abstracting
The journal is indexed in major databases, ensuring wide discoverability. It appears in Web of Science, Scopus, PubMed (select articles), Food Science and Technology Abstracts (FSTA), and CAB Abstracts. This coverage facilitates tracking via tools like Google Scholar, with over 50,000 citations accumulated. Researchers benefit from DOAJ listing for open access articles, promoting equitable access to knowledge in Food Services.
Publication Model and Fees
As a hybrid journal, it offers subscription-based access with optional open access. Article Processing Charges (APC) for gold open access are $3,200, waivable for low-income countries per Wiley's policy. No fees for traditional publication, making it accessible for diverse researchers. Sherpa/RoMEO rates it green for self-archiving, allowing preprint deposits.
Submission Process and Guidelines
Submissions are handled via Wiley's ScholarOne platform. Authors must follow the journal's style guide, including double-blind review and ethical standards from COPE. Manuscripts should be original, with data availability statements required. The process involves initial screening, peer review by 2-3 experts, and revisions. For detailed guidelines, refer to the official journal homepage.
Editorial Board Highlights
Led by Editor-in-Chief Charles Brennan from New Zealand, the board features luminaries like Yael Vodovotz (USA) in food chemistry and Christine Hoogenkamp (Netherlands) in protein technologies. With regional diversity from Europe, Asia, and the Americas, they ensure balanced oversight. Notable members include experts from Wageningen University and the USDA, bringing practical insights to evaluations.
Why Publish in International Journal of Food Science & Technology?
Publishing here offers visibility in a high-impact venue, with articles reaching policymakers and industry leaders. The journal's prestige enhances CVs, aiding tenure and funding. Its focus on interdisciplinary work encourages collaborations, while rapid online publication keeps research current. For Food Services scholars, it's a gateway to influencing global standards in safety and innovation. Explore related opportunities at nutrition professor roles or rate my professor.
Comparison with Similar Journals
| Journal | Impact Factor | Publisher | Focus |
|---|---|---|---|
| Journal of Food Science | 3.1 | Wiley | Broad food research |
| Food Chemistry | 8.8 | Elsevier | Chemical aspects |
| Trends in Food Science & Technology | 15.3 | Elsevier | Review articles |
| Journal of Agricultural and Food Chemistry | 5.7 | ACS | Agriculture-food interface |
This journal excels in balanced coverage and accessibility compared to peers.
Researcher Tips for Successful Submission
To succeed, align your work with the scope, use clear visuals, and cite recent articles. Engage reviewers by addressing gaps in Food Services literature. Proofread for compliance, and consider co-authoring internationally. Track progress via the portal, and prepare for revisions. For career advice, see food technology positions.