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The Scientific Editors, Associate Editors, and staff of the Journal of Food Science have worked diligently to increase the quality of the content and the impact factor of the journal. Our successes in both areas have resulted in a significant increase in submissions from authors. For publishing year 2007, there were 899 submissions and the rejection rate was 55.2%. In comparison, in 2010 there were 1430 submissions and the rejection rate had increased to 62.9%, a 59% increase in submissions and a 14% increase in rejection rate. The net result is that the size of the journal increased from 2597 printed pages for 368 papers to 3513 printed pages for 466 papers, an increase in average page count per paper from 7.1 to 7.5, respectively. Recently we have taken steps to reduce paper length by requiring that manuscripts must be 5000 words or less for the research sections and 10000 words or less for the Concise Review section. The word count excludes tables and figures.

Another trend that is readily apparent is that the majority of manuscripts now submitted to JFS are from authors whose native language is not English. In 2010, authors from 2 English-language countries submitted 26.1% of the manuscripts (United States 19.6% and India 6.5%). Of the 8 remaining top 10 submitting countries, China had far and away the most submissions with 15.0%. Although the non-English-speaking authors are making a conscientious effort to write in this non-native language, it is apparent that in many manuscripts the poor language gets in the way of interpreting the science in the study. Although our copyeditors can correct some language issues, it is the Scientific Editors, Associate Editors, and reviewers who are in the difficult position of interpreting the science. Unfortunately the journal cannot offer English-language assistance but there are 2 resources to which we refer authors for editing and English language help:

Wiley Author Services’ author resources page: American Journal Experts (recommended by ScholarOne Manuscripts):

In many cases, the authors can also avail themselves for assistance from within their respective universities. When the language interferes with interpreting the science and its value, SEs, AEs, and reviewers have been advised to reject the manuscript with the advice to get assistance with English language editing. We are hopeful that these efforts will continue the trend of an improved Journal of Food Science.