"Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
Upon request and free of charge, announcements of congresses, presentations of research institutes, books and proceedings may also be published in a special “News” section.
Review Policy: The Co-Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Italian or foreign scientists. Acceptance of a paper rests with the referees.
Impact Factor: 0.615 published in 2017 Journal of Citation Reports, Scopus CiteScore 2018: 0.90. IJFS is abstracted/indexed in: Chemical Abstracts Service (USA); Foods Adlibra Publ. (USA); Gialine - Ensia (F); Institut Information Sci. Acad. Sciences (Russia); Institute for Scientific Information; CurrentContents®/AB&ES; SciSearch® (USA-GB); Int. Food Information Service - IFIS (D); Int. Food Information Service - IFIS (UK); EBSCO Publishing; Index Copernicus Journal Master List (PL).
IJFS supports the LOCKSS (Lots of Copies Keep Stuff Safe) system to ensure a secure and permanent archive for the journal