Journal of Food Science
From Wikipedia, the free encyclopedia
| Journal of Food Science | |
|---|---|
| Discipline | Food science |
| Language | English |
| Abbreviated title | JFS or J. Food Sci. |
| Publisher (country) | Institute of Food Technologists (USA) |
| Publication history | 1936 to present |
| Website | Informational URL |
The Journal of Food Science (usually abbreviated as J. Food Sci., or JFS), is an American peer-reviewed scientific journal, published since 1936 by the Institute of Food Technologists of Chicago, Illinois. From 1996 to 2005, it is ranked eighth among impact in scientific journals publishing food science and technology.[1]
Contents |
[edit] Early years
Initially founded as Food Research in 1936 with Fred W. Tanner of the University of Illinois at Urbana-Champaign as Editor-In-Chief. Published bimonthly by Garrard Press, it was a separate publication that dealt with food science and technology research.
[edit] Purchase by the Institute of Food Technologists
In 1950, Food Research was purchased by the Institute of Food Technologists (IFT) from Garrard Press. Tanner was made Editor Emeritus, and Zoltan I. Kertesz would be named Editor-In-Chief in 1951. Kertesz would also serve as editor of Food Technology, the Institute's publication that also had food science research as well that was founded in 1947. Kertesz would remain editor-in-chief of both Food Research and Food Technology until July 1952 when he would be replaced by Martin S. Peterson. Peterson would serve as editor of both publications until December 1960.
[edit] Publication name change and article shifts
George F. Stewart of the University of California, Davis would take over as editor-in-chief of both publications in January 1961. Food Research would also change its name to it current name to the Journal of Food Science as well. Stewart remained as Editor-In-Chief of both publications until July 1966 when he was succeeded by Walter M. Urbain. IFT also had hired a full-time executive editor by this time and had shifted the basic research article from Food Technology to JFS. Publishing operations also were consolidated at the IFT office in Chicago as well. Urbain would remain as editor of both publications until June 1970 when he was succeeded by Ernest J. Briskey who would serve in both editorial positions until January 1971.
[edit] Complete research journal
In January 1971, all of the applied research articles were shifted from Food Technology to JFS. Bernard J. Liska would succeed Briskey of Editor-In-Chief of JFS until 1981. Liska would be succeeded by Aaron E. Wasserman who would hold the position until he stepped down in 1990.
[edit] Section formatting and growth
Robert E. Berry would succeed Wasserman as Editor-In-Chief in 1990 and would serve until 1998. During Berry's tenure, the journal would undergo a transition from having articles put in from a first-come, first-served basis to one where it was sectioned by discipline (food chemistry, food engineering, food microbiology, nutrition, and sensory analysis) beginning in 1996. It would also have a new editorial system instituted with the scientific editor (Berry in 1990) and eight associate editors. This new format shortened the time between manuscript reception and publication by several months. Berry would retire and Owen R. Fennema would serve in that position until September 2003. Fennema's tenure would see JFS increase from six issues a year to its current nine issues beginning in 2000. It would also see the creation of two online journals in 2002: The Journal of Food Science Education (JFSE) and Comprehensive Reviews in Food Science and Food Safety (CRFSFS). JFS review times would be lessened from an average of one year between article submission and publication to an average of 125 days.[2] Also, JFS would be shown now over the Internet during that time.
[edit] JFS today
Since September 2003, Daryl B. Lund of the University of Wisconsin-Madison has been Editor-In-Chief of JFS. As of 2007, the entire journal from its 1936 beginnings can be accessed online. Members who have paid JFS can login while nonmembers can browse.[3] Additionally, page charges for IFT members were eliminated on January 1, 2007[4]
[edit] Notes
- ^ Lund, Daryl (2007). "No page charge for IFT members for JFS in 2007: Progress for IFT's peer-reviewed journals." Journal of Food Science Education 6(1), 1-1.doi: 10.1111/j.1541-4329.2007.00025.x
- ^ Lund, Daryl (2007). "No page charge for IFT members for JFS in 2007: Progress for IFT's peer-reviewed journals." Journal of Food Science Education 6(1), 1-1.doi: 10.1111/j.1541-4329.2007.00025.x
- ^ Accessing all of JFS. - Accessed January 9, 2007.
- ^ Lund, Daryl (2007). "No page charge for IFT members for JFS in 2007: Progress for IFT's peer-reviewed journals." Journal of Food Science Education 6(1), 1-1.doi: 10.1111/j.1541-4329.2007.00025.x
[edit] References
- "Berry retires as JFS Scientific Editor." Food Technology. March 1999: pp. 92-93.
- Mermelstein, N.H. "History of the Institute of Food Technologists: The First 50 Years." Food Technology. September 1989: pp. 14-16, 22-24, 26-28, 30, 32, 35-38, 40-42, 44, 46, 48, 50-52.
- Mermelstein, N.H. "RE: List of JFS Editors before Wasserman." E-Mail to Chris Miller. October 9, 2006.
- Mermelstein, N.H. and F.R. Katz. "Advancing Food Science and Technology for Fifty Years." Food Technology. January 1997: pp. 8-11.
