Journal of Agricultural and Food Chemistry

{{Infobox journal

| title = Journal of Agricultural and Food Chemistry

| image =

| language =

| editor = Thomas F. Hofmann

| discipline = Applied chemistry, food science

| caption =

| former_name =

| abbreviation = J. Agric. Food Chem.

| publisher = American Chemical Society

| country = United States

| frequency = Weekly

| openaccess =

| history = 1953–present

| license =

| impact = 6.2

| impact-year = 2022

| LCCN =

| OCLC =

| website = http://pubs.acs.org/journal/jafcau

| link1 = http://pubs.acs.org/toc/jafcau/current

| link1-name = Online access

| link2 = http://pubs.acs.org/loi/jafcau

| link2-name = Online archive

| CODEN = JAFCAU

| JSTOR =

| ISSN = 0021-8561

| eISSN = 1520-5118

}}

The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[http://pubs.acs.org/loi/jafcau List of Issues back to 1953] Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief.[http://pubs.acs.org/page/jafcau/profile.html Editor profile]

The journal covers research dealing with the chemistry and biochemistry of agriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.