Journal of Food Science
Encyclopedia
The Journal of Food Science is a peer-reviewed
scientific journal
that was established in 1936 and is published by John Wiley & Sons
on behalf of the Institute of Food Technologists
in Chicago, Illinois
. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science
and technology
.
(University of Illinois at Urbana–Champaign) as editor in chief
. Published bimonthly by Garrard Press, it was a publication that dealt with food science
and technology
research. The first issue had nine articles in it. By the end of 1936, 55 papers were published.
In 1950, Food Research was purchased by the Institute of Food Technologists
and Zoltan I. Kertesz
was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors of Food Technology
, the Institute's magazine
founded in 1947. He was replaced by Martin S. Peterson
in July 1952, who served until December 1960.
George F. Stewart
(University of California, Davis
) took over in January 1961, renaming Food Research to it current name. He was succeeded by Walter M. Urbain
in July 1966. Ernest J. Briskey
edited from June 1970 until January 1971.
In January 1971, all of the applied research articles were shifted from Food Technology to the Journal of Food Science and Bernard J. Liska
became Editor-In-Chief until 1981. He was succeeded by Aaron E. Wasserman
who stepped down in 1990.
Robert E. Berry
became Editor-In-Chief in 1990 and stayed until 1998. From 1996 the journal was sectioned by discipline (food chemistry
, food engineering
, food microbiology
, nutrition
, and sensory analysis
). Subsequently, Owen R. Fennema was editor until September 2003, during which time the journal's publication frequency increased from six issues a year to its current nine issues. Daryl B. Lund
(University of Wisconsin–Madison
) became Editor-In-Chief in September 2003. Since 2007, the entire journal from its 1936 beginnings can be accessed online.
Peer review
Peer review is a process of self-regulation by a profession or a process of evaluation involving qualified individuals within the relevant field. Peer review methods are employed to maintain standards, improve performance and provide credibility...
scientific journal
Scientific journal
In academic publishing, a scientific journal is a periodical publication intended to further the progress of science, usually by reporting new research. There are thousands of scientific journals in publication, and many more have been published at various points in the past...
that was established in 1936 and is published by John Wiley & Sons
John Wiley & Sons
John Wiley & Sons, Inc., also referred to as Wiley, is a global publishing company that specializes in academic publishing and markets its products to professionals and consumers, students and instructors in higher education, and researchers and practitioners in scientific, technical, medical, and...
on behalf of the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
in Chicago, Illinois
Chicago
Chicago is the largest city in the US state of Illinois. With nearly 2.7 million residents, it is the most populous city in the Midwestern United States and the third most populous in the US, after New York City and Los Angeles...
. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
.
History
The journal was founded in 1936 as Food Research with Fred W. TannerFred W. Tanner
Fred Wilbur Tanner was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists and the creation of the scientific journal Food Research .-Academic career:Tanner joined at the University of Illinois at Urbana-Champaign in 1923, where he was...
(University of Illinois at Urbana–Champaign) as editor in chief
Editor in chief
An editor-in-chief is a publication's primary editor, having final responsibility for the operations and policies. Additionally, the editor-in-chief is held accountable for delegating tasks to staff members as well as keeping up with the time it takes them to complete their task...
. Published bimonthly by Garrard Press, it was a publication that dealt with food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
research. The first issue had nine articles in it. By the end of 1936, 55 papers were published.
In 1950, Food Research was purchased by the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
and Zoltan I. Kertesz
Zoltan I. Kertesz
Zoltan I. Kertesz was a Hungarian-born, American food scientist who was involved in the early development of food microbiology and food chemistry...
was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors of Food Technology
Food Technology (magazine)
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals,...
, the Institute's magazine
Magazine
Magazines, periodicals, glossies or serials are publications, generally published on a regular schedule, containing a variety of articles. They are generally financed by advertising, by a purchase price, by pre-paid magazine subscriptions, or all three...
founded in 1947. He was replaced by Martin S. Peterson
Martin S. Peterson
Martin S. Peterson was an American food scientist who was involved in food irradiation, food supplies for the United States military, and in confectionary products development. He also served as Editor-In-Chief of Food Technology and the scientific journal Food Research during the 1950s for the...
in July 1952, who served until December 1960.
George F. Stewart
George F. Stewart
George F. Stewart was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products...
(University of California, Davis
University of California, Davis
The University of California, Davis is a public teaching and research university established in 1905 and located in Davis, California, USA. Spanning over , the campus is the largest within the University of California system and third largest by enrollment...
) took over in January 1961, renaming Food Research to it current name. He was succeeded by Walter M. Urbain
Walter M. Urbain
Walter Mathias Urbain was an American physicist who helped pioneer food science innovation during World War II. His contributions include new patents and methodologies in food engineering, irradiation, and meat science.-Career:...
in July 1966. Ernest J. Briskey
Ernest J. Briskey
Ernest Joseph Briskey was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process...
edited from June 1970 until January 1971.
In January 1971, all of the applied research articles were shifted from Food Technology to the Journal of Food Science and Bernard J. Liska
Bernard J. Liska
Bernard J. Liska was an American food scientist who was involved in the creation of the Food Science Department at Purdue University in West Lafayette, Indiana...
became Editor-In-Chief until 1981. He was succeeded by Aaron E. Wasserman
Aaron E. Wasserman
Aaron E. Wasserman was an American food scientist whose career started out in the medical field in microbiology, then evolved into research with the United States Department of Agriculture Agricultural Research Service into food chemistry...
who stepped down in 1990.
Robert E. Berry
Robert E. Berry
Robert E. Berry was an American food scientist who was involved in citrus research with the United States Department of Agriculture Agricultural Research Service before becoming Editor-In-Chief of the Institute of Food Technologists' Journal of Food Science from 1990 to 1998.-Early life and...
became Editor-In-Chief in 1990 and stayed until 1998. From 1996 the journal was sectioned by discipline (food chemistry
Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
, food engineering
Food engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
, food microbiology
Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
, nutrition
Nutrition
Nutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
, and sensory analysis
Sensory analysis
Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the...
). Subsequently, Owen R. Fennema was editor until September 2003, during which time the journal's publication frequency increased from six issues a year to its current nine issues. Daryl B. Lund
Daryl B. Lund
Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990-1991 and currently as editor-in-chief of the Journal of Food Science...
(University of Wisconsin–Madison
University of Wisconsin–Madison
The University of Wisconsin–Madison is a public research university located in Madison, Wisconsin, United States. Founded in 1848, UW–Madison is the flagship campus of the University of Wisconsin System. It became a land-grant institution in 1866...
) became Editor-In-Chief in September 2003. Since 2007, the entire journal from its 1936 beginnings can be accessed online.