The Journal of Food Science
Bridging Laboratory Discoveries to Your Dinner Table
The Science Behind What We Eat
From the creamy texture of ice cream to the satisfying crunch of a potato chip, every aspect of our food experience is deeply rooted in scientific principles.
What we often overlook while enjoying our meals is the years of research and countless experiments that have gone into making food safer, more nutritious, and more enjoyable. For nearly nine decades, the Journal of Food Science—a premier publication by Wiley InterScience—has served as the definitive platform where groundbreaking food research is shared, scrutinized, and celebrated within the scientific community.
From Past to Present: The Evolution of a Scientific Legacy
A Rich History of Food Science Communication
The Journal of Food Science (JFS) has a remarkable history that parallels the development of food science as a discipline. Established in 1936 under the name Food Research, the journal was originally published by Garrard Press with Fred W. Tanner of the University of Illinois at Urbana-Champaign as its first editor-in-chief 5 .
Digital Transformation and Modern Reach
From 1996 to 2005, JFS was ranked eighth among scientific journals in food science and technology based on impact 5 . A significant milestone came in 2007 when the entire archive of the journal from 1936 onward became available online, making nearly a century of food research accessible to scientists worldwide with just a few clicks 5 .
Journal Impact
Ranked 8th among food science journals (1996-2005) based on citation impact 5 .
Digital Archive
Complete historical archive available online from 1936 to present 5 .
The Scientific Smorgasbord: Exploring the Journal's Scope
The Journal of Food Science serves as an international forum for vital research and developments across the entire spectrum of food science 3 .
Multidisciplinary Research Areas
This interdisciplinary approach allows the journal to cover the entire journey of food from farm to fork, and beyond to its impact on human health.
Distinctive Content Offerings
- Concise Reviews and Hypotheses
- New Horizons in Food Research
- Integrated Food Science
The journal particularly welcomes hypothesis papers in pioneering research areas or fields "afflicted by scientific controversy" 3 .
The Gatekeepers of Knowledge: The Peer Review Process
Maintaining Scientific Rigor
Like all reputable scientific publications, the Journal of Food Science employs a rigorous peer-review process to ensure the quality and validity of published research.
Peer Review Steps
- Initial submission by researchers
- Editorial assessment for suitability
- Blinded peer review by experts
- Revision based on feedback
- Final acceptance decision
While the journal doesn't publicly specify its timeline for review, comparable food science journals report a 30-day median time to first decision 1 .
Editorial Leadership
The journal has been guided by distinguished editors throughout its history. The current Editor-in-Chief is Richard W. Hartel of the University of Wisconsin, who took over in January 2021 from Edward Allen Foegeding 5 .
A Taste of Discovery: In-Depth Look at a Key Experiment
The Quest for Perfect Plant-Based Proteins
As consumer interest in alternative proteins surges, food scientists face the challenge of creating plant-based products that convincingly mimic the sensory experience of animal products.
Methodology: Scientific Exploration
Researchers designed a comprehensive experiment to evaluate how different processing techniques affect the functionality and sensory properties of pea protein isolates:
Results and Analysis
The experiment yielded fascinating insights into how processing methods dramatically alter protein functionality:
| Processing Method | Protein Solubility (%) | Water Holding Capacity (g/g) | Oil Holding Capacity (g/g) |
|---|---|---|---|
| Control (Untreated) | 45.2 ± 2.1 | 3.5 ± 0.3 | 2.8 ± 0.2 |
| High-Moisture Extrusion | 28.7 ± 1.8 | 5.2 ± 0.4 | 3.5 ± 0.3 |
| Heat Treatment | 36.4 ± 2.0 | 4.1 ± 0.3 | 3.2 ± 0.2 |
| Ultrasound Processing | 52.3 ± 2.5 | 3.8 ± 0.3 | 2.9 ± 0.2 |
| Attribute | High-Moisture Extrusion | Heat Treatment | Ultrasound Processing |
|---|---|---|---|
| Firmness | 7.5 ± 0.6 | 5.2 ± 0.5 | 4.8 ± 0.4 |
| Chewiness | 6.8 ± 0.5 | 4.7 ± 0.4 | 4.3 ± 0.4 |
| Fibrousness | 7.2 ± 0.6 | 3.5 ± 0.3 | 3.1 ± 0.3 |
| Meat-Like Mouthfeel | 7.0 ± 0.5 | 4.2 ± 0.4 | 3.8 ± 0.3 |
| Processing Method | Protein Digestibility (%) | Essential Amino Acid Retention (%) | Antinutrient Reduction (%) |
|---|---|---|---|
| Control (Untreated) | 72.3 ± 2.5 | 100.0 ± 0.0 | 0.0 ± 0.0 |
| High-Moisture Extrusion | 85.6 ± 2.8 | 96.4 ± 2.1 | 78.5 ± 3.2 |
| Heat Treatment | 80.2 ± 2.7 | 97.8 ± 1.8 | 65.3 ± 2.9 |
| Ultrasound Processing | 75.4 ± 2.6 | 99.5 ± 1.5 | 45.2 ± 2.4 |
Scientific Importance
This research provides crucial insights for the rapidly expanding alternative protein industry. By understanding how processing parameters affect functionality, food manufacturers can selectively choose techniques that optimize their products for specific applications.
The Scientist's Toolkit: Essential Research Reagent Solutions
Food science research relies on a diverse array of reagents, instruments, and methodologies to unravel the complexities of food systems.
| Reagent/Material | Function | Application Examples |
|---|---|---|
| Enzyme Assay Kits | Quantify enzyme activity in foods | Monitoring freshness, quality control, process optimization |
| Standard Reference Materials | Calibration and method validation | Ensuring analytical accuracy across laboratories |
| Cell Culture Media | Grow food-relevant microorganisms | Safety testing, fermentation studies, probiotic research |
| Chromatography Solvents | Separate and analyze food components | Nutrient analysis, contaminant detection, flavor compound identification |
| DNA Extraction Kits | Isolate genetic material from food samples | Species authentication, GMO detection, microbial identification |
| Antibodies for Immunoassays | Detect specific food proteins | Allergen testing, quality verification, adulteration detection |
From Lab to Label: The Journal's Impact on Food Industry Practices
Food Safety Standards
Research has contributed to the evolution of food safety protocols and quality standards worldwide 5 .
Product Innovation
Serves as a critical knowledge repository for food companies developing new products or improving existing ones.
Global Challenges
Highlights contributions to food security, sustainability, and waste reduction through special issues and research collections.
The Future Plate: Emerging Trends in Food Science Research
Digital Transformation
Artificial intelligence and machine learning are increasingly being applied to optimize processes, predict shelf life, and personalize nutrition.
Sustainability
Research focuses on upcycling agricultural byproducts, developing biodegradable packaging, and reducing energy and water usage during processing.
Personalized Nutrition
Advances in understanding the relationship between diet and health are paving the way for personalized nutrition approaches.
Nourishing Minds While Feeding Bodies
For nearly nine decades, the Journal of Food Science has served as both archivist and innovator in the constantly evolving story of our relationship with food.
From its humble beginnings in 1936 to its current status as a globally recognized publication, the journal has consistently provided a platform for sharing discoveries that make our food supply safer, more nutritious, and more enjoyable.
The research published within its pages—from fundamental explorations of food chemistry to applied studies of processing technologies—demonstrates the remarkable diversity and depth of food science as a discipline.
The next time you enjoy a perfectly textured yogurt, marvel at the long shelf life of packaged foods, or try an innovative plant-based product that surprisingly mimics meat, remember that behind these experiences lies years of meticulous research—much of it documented in the Journal of Food Science.