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 is now 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 has flipped to an Open-Access publishing model. The deadline for submitting articles before the flip to open access has now passed. Authors wishing to submit articles must now pay an Article Processing Charge (APC) of £2,000 - IFST members receive a 20% discount (£400) on this.
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 Oxford University Press'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 Oxford University Press, Great Clarendon Street, Oxford, OX2 6DP, UK (Telephone: +44 (0) 1865 556767 , Fax: +44 (0) 1865 556646).
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)
