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Big impact factor boosts for IFST journals

Impact Factors of IFST's journals

We are delighted to announce that our two peer-reviewed journals have both seen significant increases in their Impact Factor rating in the latest Journal Citation Reports (JCR).

The Institute’s flagship publication, International Journal of Food Science & Technology (IJFST), has seen an increase in its Impact Factor from 1.64 in 2017 to 2.383 in 2018. It is now ranked number 41 in the food science and technology category, out of 133 journals.

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 are considered for publication.

Edited by Charles Brennan and Brijesh K. Tiwari, Journal of Food Processing and Preservation (JFPP) is also celebrating its highest ever Impact Factor of 1.510, up from 0.791 in 2017.

JFPP presents readers with the latest research, knowledge, emerging technologies and advances in food processing and preservation.

Encompassing chemical, physical, quality and engineering properties of food materials, the journal provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

Jon Poole, Chief Executive of IFST says: ‘We are delighted to see both these significant rises in Impact Factors. This is confirmation that the articles being accepted and published in these journals are being recognised for their relevance and impact. IJFST is available free to all IFST members and it is great news to see this acknowledgement’.

‘We are committed to producing a wide range of publications on topics within food science and technology. From the quarterly magazine to extensive food science statements, IFST publications provide a reliable source for everything food science and technology’.

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