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2008 always seemed so far away! But, alas, it is now with us and for the Journal of Food Science that means we have initiated 3 new sections, 2 of which appear in this issue – Toxicology and Chemical Food Safety; and Health, Nutrition, and Food. The 3rd new section, Nanoscale Food Science, Engineering, and Technology, will appear in the March issue. Welcome to all the new authors, reviewers, and Editorial Board members, and thank you for your efforts on behalf of all scientists, engineers, and technologists who want the latest research in these important areas.

In response to my November/December editorial several people have asked if JFS was going to eliminate any of the existing sections. So, to make sure it is very clear that we will not eliminate those, I am taking this opportunity to provide the descriptions of the contents of papers that are appropriate for the continuing 5 sections of JFS.

JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund

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  2. JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund
  3. JFS: Food Chemistry Scientific Editor: David Min
  4. JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao
  5. JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly
  6. JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

Covers all aspects of food science identified in the descriptions of sections in JFS. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.

JFS: Food Chemistry Scientific Editor: David Min

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  2. JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund
  3. JFS: Food Chemistry Scientific Editor: David Min
  4. JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao
  5. JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly
  6. JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

Original research on mechanisms, kinetics, and analytical methods of chemical and biochemical interactions of foods and food components that affect food value, nutritional quality, and physical functionality; structural identifications and/or functions of water; nutraceuticals; bioactive compounds, macronutrients including proteins, carbohydrates, and lipids; micronutrients including minerals and vitamins; phytochemicals, and food additives (such as hydrocolloids, emulsifiers, antioxidants, flavors, colorants, dietary fiber, sweeteners, stabilizers, and enzymes); chemistry of modification of food ingredients or components to improve functionality and nutritional quality.

JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao

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  2. JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund
  3. JFS: Food Chemistry Scientific Editor: David Min
  4. JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao
  5. JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly
  6. JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

Original research on engineering aspects of unit operations associated with food preservation/processing, and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, and optimization, as well as: measurement and interpretation of physical, rheological, and thermodynamic properties, and materials science of food and food packaging, including surface properties and interactions, and glass transitions. Manuscripts on food properties should contain quantitative supporting data and interpretation of observations in terms of either microstructure or chemical composition.

JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly

  1. Top of page
  2. JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund
  3. JFS: Food Chemistry Scientific Editor: David Min
  4. JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao
  5. JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly
  6. JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

Original research on basic and applied aspects of foodborne pathogens and spoilage organisms; food fermentation and preservation; microbial growth and inactivation; and microbial detection methods: efficacy of new processing technologies for achieving microbial inactivation; molecular basis for microbial inactivation and inhibition through genome sequencing and mapping; molecular technologies to assist in the rapid identification and discrimination of target pathogens; behavior of probiotic bacteria and starter cultures towards bacterial pathogens; microbiological criteria for foods for regulatory and food safety assurance; epidemiological surveillance of bacterial pathogens; novel chemicals, food components or technologies which promote food safety by achieving microbial/viral/parasite inactivation or inhibition; and mathematical modeling to predict the behavior of pathogen/food interactions.

JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

  1. Top of page
  2. JFS: Concise Reviews and Hypotheses in Food Science Scientific Editor: Daryl Lund
  3. JFS: Food Chemistry Scientific Editor: David Min
  4. JFS: Food Engineering and Physical Properties Scientific Editor: M. Anandha [Andy] Rao
  5. JFS: Food Microbiology and Safety Scientific Editor: Catherine Donnelly
  6. JFS: Sensory and Food Quality Scientific Editor: Tung-Ching Lee

Original basic and applied research related to quantitative and subjective assessments of food quality, either sensory (appearance, color, odor, flavor, and/or texture), physical, chemical, nutritional, and/or combinations; quality attributes of food as influenced by ingredient technology, processing, packaging, and storage.

Finally, I also promised to provide some arguments as to why researchers should consider publishing their work in JFS. So, characteristics that make JFS a good place to publish your research include:

  • 1
    JFS has no page charge for IFT members (for all manuscripts submitted after January 1, 2007); JFSE and CRFSFS never had page charges.
  • 2
    JFS has been accepted for indexing in PubMed. This should greatly increase an author's/researcher's accessibility and identification of papers in JFS pertinent to their interest area. (We recognize that our Impact Factor is considered in making your choice of where to publish but give us a chance to enhance the IF by submitting quality manuscripts.)
  • 3
    According to ScienceWatch, in the period 1996-2006, JFS was the 8th most cited journal in all of agricultural sciences.
  • 4
    The corresponding author receives a free PDF offprint of the published paper.
  • 5
    The Journal of Food Science is one of only two food science journals to be selected for the Library of Congress (they subscribe to 300 journals in total).
  • 6
    On average, time from submission to first decision is less than 55 days, and time to final acceptance is less than 84 days.