Journal of Food Studies

Journal of Food Studies (JFS) is an international, double-blind peer-reviewed, open-access journal published annually in December by Macrothink Institute. JFS publishes high-quality original research, applied studies, and review articles across the broad field of food science and technology. It provides an academic platform for researchers, industry professionals, and policymakers to contribute innovative work and to share findings that advance knowledge across the entire food system.

Journal title: Journal of Food Studies (JFS)

ISSN: 2166-1073

Publisher: Macrothink Institute

Language: English

Peer review: Double-anonymized peer-review; review time 4–10 weeks

Publication model: Open Access (Gold OA; CC BY 4.0)

Publication frequency: Annual (one issue per year, published in December)

Author charges: Article Processing Charge 100USD — see the Article Processing Charges page

Abstracting and indexing: See the Indexing page

Persistent identifier: DOI (Crossref)

Contact: David King — jfs@macrothink.org

The journal accepts article submissions online or by e-mail.

If you have any questions, please contact us at jfs@macrothink.org

The journal welcomes research in the following areas, including but not limited to:

• Food Chemistry and Analysis: Food composition and constituents; bioactive compounds and food additives; flavour and aroma chemistry; contaminants and residues; chemical and instrumental methods of analysis.
• Food Microbiology and Safety: Foodborne pathogens and spoilage organisms; fermentation, probiotics and starter cultures; food preservation and hygiene; microbiological risk assessment; food toxicology.
• Food Engineering and Processing: Unit operations and process design; thermal and non-thermal processing technologies; food packaging; rheology and physical properties of foods.
• Food Quality and Sensory Science: Sensory evaluation and consumer studies; texture, colour and shelf-life; quality assurance and control; food authenticity and traceability.
• Nutrition, Functional Foods and Health: Nutrient bioavailability and metabolism; functional foods and nutraceuticals; diet, health and chronic disease; food–health interactions.
• Food Systems, Sustainability and Policy: Food security and supply chains; sustainable production and food loss and waste reduction; food law and regulation; consumer behaviour and food policy.
• Emerging Technologies: Novel and non-thermal processing; alternative and sustainable proteins; food nanotechnology; digital traceability and data-driven food systems.

The journal particularly welcomes interdisciplinary research that addresses global challenges in food security, sustainability and public health, and supports the UN Sustainable Development Goals, including Zero Hunger (SDG 2), Good Health and Well-Being (SDG 3), Responsible Consumption and Production (SDG 12) and Climate Action (SDG 13).

a). Upon receipt of a manuscript, the editor sends a confirmation e-mail to the corresponding author within 1–3 working days. If this confirmation is not received, the submission may have been missed; please contact the editor promptly.

b). Peer review. The journal uses a double-blind system, in which both reviewers and authors remain anonymous. Each manuscript is reviewed by three experts — typically two external reviewers and one editorial board member. The review process may take 4–10 weeks.

c). The result of the review is communicated to the corresponding author by e-mail.

d). If the manuscript is accepted, the authors revise it in response to the reviewers' comments and pay the Article Processing Charge (100USD).

e). The published article is made available in PDF format on the journal's webpage, free of charge for download. Each paper published in this journal is assigned a DOI® number (Crossref), which appears beneath the author's affiliation in the published paper.