IFST is pleased to announce a significant transition for our flagship publication, the International Journal of Food Science and Technology (IJFST). After seventeen productive and fruitful years with Wiley, IJFST will be published by Oxford University Press from January 2025 onwards. This move represents an exciting new chapter for the journal, with promising opportunities to advance its mission and expand its global reach.
As part of this transition, the journal will flip to an Open Access publishing model on 1 January 2025. Authors wishing to submit articles before the flip to Open Access must submit articles before 11:59pm BST on Saturday 31 August 2024.
Click here for more information about the transition to Oxford University Press.
IJFST's purpose is to promote new knowledge and techniques in the food sciences and particularly to serve the industrial and research communities by providing high-quality refereed original papers in food science and technology. Both technical and research papers will be considered for publication. It also publishes book reviews of potential interest to readers. More information is available on Wiley's IJFST homepage.
IJFST is under IFST editorial control and has a current Impact Factor of 3.3. It is published 12 times per year and distributed on IFST's behalf by Wiley-Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2XG, UK (tel: +44 (0)1865 778315. Fax: +44 (0)1865 471775).
A Premium Online subscription offers ongoing online access to all available volumes with off-site access.
All IFST members receive free online access to IJFST; please ensure you are logged in to access the link to open all IJFST articles, below.
Follow the IJFST X/Twitter to keep up with the latest research published in our journal!
Log-in instructions for the IJFST App - available for IFST members (IFST members will need to follow the first set of instructions)
