Abstract
The Journal of Food Science, a peer-reviewed journal, is the official publication of the Institute of Food Technologists. It was founded under the name Food Research in 1936 in Illinois, and all the issues from its inception to present day are now available online to subscribers. It concentrates on original research and extensive reviews on the topics of food microbiology, nutrition, food safety, food quality, and more. Its impact factor from 2013 is 1.791, an increase from previous years. The current editor-in-chief is Edward Allen Foegeding of North Carolina State University.
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