Indexed in Google Scholar and Directory of Research Journals Indexing

Journal of Food Science Research is a peer-reviewed journal that publishes original research articles as well as review articles covering theoretical and objects analysed applied aspects of food science. All contributions shall be rigorously refereed and selecting on the basis of quality and originality of the work as well as the breadth of interest to readers.

Aims and scope
The journal aims to provide a platform for scientists and researchers dealing with food science. This peer reviewed Journal publishes novel and high quality reviews, original research, case report and short communications covering the wide range of post-harvest related science, engineering and technological aspects of foods, food products and related by-products.

The journal publishes papers from leading researchers and scholars around the world including but, not limited to the following fields:

• Balanced Eating
• Dangers of poor nutrition
• Diet Therapy
• Diabetes
• Food safety
• Food Hygiene
• Food packaging
• Food microbiology
• Food preservation
• Food engineering
• Food laws and regulations
• Food economics and marketing
• Food chemistry and toxicology
• Nutraceuticals and functional food
• Food physics
• Food physical chemistry
• Human Nutrition
• Food technology
• GMO Food
• Meat Science

Submit manuscript at or send as an e-mail attachment to the Editorial Office [email protected]

*2016 Journal Impact Factor was established by dividing the number of articles published in 2014 and 2015 with the number of times they are cited in 2016 based on Google search and the Scholar Citation Index database. If 'X' is the total number of articles published in 2014 and 2015, and 'Y' is the number of times these articles were cited in indexed journals during 2016 then, impact factor = Y/X

Recently Published Papers

A Review on Freshwater fish diversity

Author(s): Satish Kumar P

It has been calculable that the full variety of all fishes is 32,500 species. Considering that fresh could represent but 0.3% of obtainable world water, it's exceptional that there are quite..

Review, J Food Sci Res. 2017 Vol: 2( 1)