Journal of Food Science
| Journal of Food Science
|
|
|---|---|
| description | Scientific journal |
| Area of Expertise | Food economy |
| language | English |
| publishing company | John Wiley & Sons ( United States ) |
| First edition | 1936 |
| Frequency of publication | 9 issues a year |
| Impact Factor | 2,478 (2019) |
| Editor-in-chief | Edward Allen Foegeding |
| editor | Institute of Food Technologists |
| Web link | onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841 |
| Article archive | onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841/issues |
| ISSN (print) | 0022-1147 |
| ISSN (online) | 1750-3841 |
| CODEN | JFDSAZ |
The Journal of Food Science (abbreviated to J. Food Sci. ) Is a peer-reviewed scientific journal published by the Institute of Food Technologists in Chicago and published by John Wiley & Sons since 1936 . From 1996 to 2005 it was ranked eighth among the specialist magazines in the food industry and food technology sector .
history
The magazine was founded in 1936 under the name Food Research , the first editor-in-chief was Fred W. Tanner of the University of Illinois at Urbana-Champaign . It was published bimonthly by Garrard Press, and the first issue contained nine articles. By the end of 1936, 55 articles had been published.
In 1950 Food Research was bought up by the Institute of Food Technologists, and Zoltan I. Kertesz became editor-in-chief the following year . Kertesz and most of his successors also worked for the Institute's Food Technology magazine in 1947 . From July 1952 to December 1960 Martin S. Peterson was editor-in-chief, he was followed in January 1961 by George F. Stewart of the University of California, Davis , who gave the magazine its current name. In July 1966 Walter M. Urbain took over , followed from June 1970 to January 1971 by Ernest J. Briskey .
In January 1971, all applied research articles were moved from Food Technology to the Journal of Food Science and Bernard J. Liska became the new editor-in-chief. He held the post until 1981, followed by Aaron E. Wasserman , who resigned in 1990. Robert E. Berry was editor-in-chief from 1990 to 1998. Since 1996, the articles have been divided into the areas of food chemistry , food technology , food microbiology , nutrition and sensor technology . Owen R. Fennema was editor-in-chief until 2003, and during his tenure the frequency of publication was increased from six to nine issues a year. The current editor-in-chief is Edward Allen Foegeding, who holds a professorship in food chemistry at North Carolina State University . All editions from 1936 onwards have been available online since 2007.
Individual evidence
- ^ Journal of Food Science. In: Wiley Online Library. Retrieved July 19, 2020 .
- ^ Daryl Lund (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
- ↑ D. Lund: Editorial . In: Journal of Food Science . 75, No. 1, 2010, p. VIII. Doi : 10.1111 / j.1750-3841.2009.01500.x . Retrieved July 20, 2020.
- ^ NH Mermelstein "History of the Institute of Food Technologists: The First 50 Years". Food Technology. September 1989.
- ^ "Berry retires as JFS Scientific Editor". Food Technology. March 1999: pp. 92-93.
- ↑ Accessing all of JFS . Retrieved January 9, 2007.