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It is a tremendous honor for me to follow in the footsteps of the accomplished food scientists who preceded me as Editor-in-Chief. Owen Fennema and Daryl Lund are two people who have always inspired me by their scientific accomplishments, dedication to IFT, and being some of the most collegial and congenial people in Food Science. I will do my best to live up to their examples.

My first recollection of the Journal of Food Science is from 1974, when I was an undergraduate at the Univ. of Missouri. Lab reports required citing journal articles, and there I was in the library going through the index at the end of the year looking for articles in my subject area. After scanning 1973, it was back to the shelf and on to 1972. My, how things have changed!

One thing that has not changed since 1974 is the excitement and motivation I feel when I read an article on some outstanding topic of food science. It stimulates your mind and alerts you to leading scientists/teachers in the area. As I take over as Editor-in-Chief, my goal is to build on the accomplishments of Professors Fennema and Lund so that when I meet people, they say, “so you are the Editor-in-Chief, the journal recently published a very interesting article on…”

Owen and Daryl moved the journal into the electronic publishing era. That required tremendous changes, including transforming to an all-electronic format for submission and review, removing page cost to put us equal to peer journals, assuring a fast turn-around from submission to publication, and many other improvements. The simplicity of the electronic publishing process brings with it a new set of challenges. There are more journals for authors to consider when submitting manuscripts. Moreover, the choice between open access and subscription-based journals is an emerging (or, should I say, evolving) opportunity for authors. Aspects such as “Impact Factor”, which were not around in 1974, now are a major deciding factor to many authors. The proliferation of journals requires a coinciding increased need for reviewers, and finding scientists that provide comprehensive reviews in a reasonable time is an ongoing challenge for our Associate Editors.

The final point I would like to acknowledge is the team of people who are ultimately responsible for timely publication of our peer reviewed journals. It starts with authors producing manuscripts of high technical quality and relevance, but that is usually just the “first draft.” The manuscripts published in our journals are formed by inputs from Scientific Editors, Associate Editors, Reviewers, and the Production staff at IFT and Wiley-Blackwell. Simply put, it takes a team of dedicated people to produce a successful journal. My goal will be to do my best in helping the team with their jobs so that our journals continue to provide outstanding and insightful information on the amazing science of food. I thank Daryl for the support and guidance over the years and hope that when it is my time to pass the baton, that I can show a similarly impressive list of accomplishments.

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