The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.

The range of topics covered in the journal include:
Concise Reviews and Hypotheses in Food Science
New Horizons in Food Research
Integrated Food Science
Food Chemistry
Food Engineering, Materials Science, and Nanotechnology
Food Microbiology and Safety
Sensory and Consumer Sciences
Health, Nutrition, and Food
Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented.  Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.