Journal of Food Science

News

Institute of Food Technologists Names Allen Foegeding as New Editor-in-Chief of IFT Journals
The Institute of Food Technologists (IFT) recently announced that Allen Foegeding, PhD will be the new Editor-in-Chief of IFT's monthly peer-reviewed scientific publications. His appointment is effective, May 1, 2012. Foegeding succeeds Daryl Lund, PhD who will retire in May after serving as Editor-in-Chief for the last nine years.

"As Editor-in-Chief of IFT journals, Daryl Lund has raised the bar on scientific discussions that will leave a lasting impact on the food science profession," said IFT President Roger Clemens. "To build on these achievements, we are thrilled to welcome Allen Foegeding as the next Editor-in-Chief. His experience in research and teaching will help to advance the science of food in the coming years."

For further information, please visit http://www.ift.org/newsroom/news-releases/2012/march/18/jfs.aspx

Sponsored Supplement Opportunities Now Available for Journal of Food Science
As part of its efforts as a research champion and innovation catalyst, IFT, and its partner, Wiley-Blackwell, have issued a call for proposals for new sponsored scientific supplements. Sponsors enjoy featured association with IFT Peer-reviewed Publications as supplements are published as an installment of the Journal of Food Science, which boasts an engaged and diverse readership consisting of IFT members and individuals within respected industry, non-for-profit, and academic institutions.

Sponsored supplements typically focus on a particular theme or area of research that is within the journal's aim and scope. Supplement content, like all content published in the IFT Peer-reviewed Publications, is rigorously peer-reviewed and meets the highest standards of academic integrity and publication ethics.

For further information please see our Supplement Opportunities Kit or contact Kurt Polesky, Business Development Manager, Wiley-Blackwell, kpolesky@wiley.com

Redesigned IFT Peer-reviewed Journals
IFT Journals each have a new design that was created in association with the redesigned IFT website. The IFT.org serves as a comprehensive digital resource for all those interested in the science of food, while offering IFT members new functionality that enables them to participate in a secure community focused exclusively on issues important to the food science and technology profession. The new branding reflects IFT's role as a catalyst for the science of food. Learn more by exlporing the new IFT.org

Online Content Available Back to Volume 1
All issues back to 1936 are available online. libraries wishing to purchase access to these valuable archives should visit our librarian site for more information.

NIH Public Access Mandate
For those interested in the Wiley-Blackwell policy on the NIH Public Access Mandate, please visit our policy statement.