Editorial Jan/Feb 2010
Article first published online: 11 JAN 2010
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 1, page viii, January/February 2010
How to Cite
Lund, D. (2010), Editorial Jan/Feb 2010. Journal of Food Science, 75: viii. doi: 10.1111/j.1750-3841.2009.01500.x
- Issue published online: 11 JAN 2010
- Article first published online: 11 JAN 2010
The Journal of Food Science is celebrating a milestone this year, its diamond anniversary. That's right; JFS is 75 years old this year. Issue number 1 was published January 1936 and contained 9 papers. By the 6th issue in December, Food Research, as it was titled then, had published 55 research papers. In examining the content of those papers, many described the effect of processing on food constituents, but, as you could imagine, several also described methodology for analysis. Among the 563 pages, papers on food chemistry, food engineering and technology, and food microbiology and safety were all prominent in the content.
At the risk of omitting names of some of the great scholars of the day, Donald Tressler, Carl R. Fellers, W.V. Cruess, W.M. Urbain, and Fred Tanner all authored papers in the 1st volume. Since I attended UW-Madison, I couldn't help but notice that K.G. Weckel was the first author on a paper with H.G. Jackson, chairman of the Food Science Dept. at UW. I actually had classes from K.G. (King George) Weckel.
As they say, “You've come a long way, baby!” Today's Journal of Food Science is larger, broader, and truly international. For example, in this issue there are 75 articles contained in the 543 pages. To decrease the time for access to researchers, the papers are published online before they actually appear in print. In addition, all the volumes and issues of JFS dating to Volume 1 (1936) are readily available online.
As we celebrate this diamond anniversary of the journal, I will from time to time refer in one of these editorials to some historical facts about the journal. Clearly IFT can be proud of the role it has played in advancing food science and technology and making the research readily available.