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Arsenic Found in Many U.S. Red Wines
A new University of Washington study that tested 65 wines from America’s top four wine-producing states — California, Washington, New York and Oregon — found all but one have arsenic levels that exceed what’s allowed in drinking water.
Viruses Join Fight Against Harmful Bacteria
Engineered viruses could combat human disease and improve food safety.
Plastic for Dinner
Roughly a quarter of the fish sampled from fish markets in California and Indonesia contained man-made debris according to a study from the University of California, Davis, and Hasanuddin University in Indonesia.
Diet, Exercise, Smoking Habits and Genes Interact To Affect and Risk
NIH-funded study points to converging factors that drive disease-related inflammation.
Marzipan Made From Pure Almonds
Researchers carry out DNA analyses and use advanced protein identification techniques to determine whether marzipan is made from pure almonds or also contains other nuts or beans.
Natural Compound Prevents Obesity in Mice
Results show that lower doses of celastrol can prevent obesity without affecting hunger.
Health Risks of Saturated Fats Aggravated by Immune Response
Research shows that the presence of saturated fats resulted in monocytes migrating into the tissues of vital organs.
Decrease in Foodborne Outbreaks in Denmark
Almost every other registered salmonella infection in Denmark in 2014 was brought back by Danes travelling overseas.
How Safe Is Your Ground Beef?
If you don’t know how the ground beef you eat was raised, you may be putting yourself at higher risk of illness from dangerous bacteria. You okay with that?
Sweeteners Detected in Human Breast Milk
New data show that multiple types of NNS can be passed to nursing infants.
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Journal of Food Science
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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
    Food Chemistry
    Food Engineering and Physical Properties
    Food Microbiology and Safety
    Sensory and Food Quality
    Nanoscale Food Science, Engineering, and Technology
    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.

Further Information


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