The ''Journal of Food Science'' is a

peer-reviewed Peer review is the evaluation of work by one or more people with similar competencies as the producers of the work ( peers). It functions as a form of self-regulation by qualified members of a profession within the relevant field. Peer review ...

scientific journal In academic publishing, a scientific journal is a periodical publication designed to further the progress of science by disseminating new research findings to the scientific community. These journals serve as a platform for researchers, schola ...

that was established in 1936 and is published by

John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American Multinational corporation, multinational Publishing, publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and pr ...

on behalf of the

Institute of Food Technologists The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from ...

Chicago, Illinois Chicago is the List of municipalities in Illinois, most populous city in the U.S. state of Illinois and in the Midwestern United States. With a population of 2,746,388, as of the 2020 United States census, 2020 census, it is the List of Unite ...

. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing

food science Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing ...

and

technology Technology is the application of Conceptual model, conceptual knowledge to achieve practical goals, especially in a reproducible way. The word ''technology'' can also mean the products resulting from such efforts, including both tangible too ...

History

The journal was founded in 1936 as ''Food Research'' with Fred W. Tanner (

University of Illinois at Urbana–Champaign The University of Illinois Urbana-Champaign (UIUC, U of I, Illinois, or University of Illinois) is a public land-grant research university in the Champaign–Urbana metropolitan area, Illinois, United States. Established in 1867, it is the f ...

) as editor in chief. Published bimonthly by Garrard Press, it was a publication that dealt with

and

research. The first issue had nine articles in it. By the end of 1936, 55 papers were published. In 1950, ''Food Research'' was purchased by the

and Zoltan I. Kertesz was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors of ''

Food Technology Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and ha ...

'', the institute's

magazine A magazine is a periodical literature, periodical publication, print or digital, produced on a regular schedule, that contains any of a variety of subject-oriented textual and visual content (media), content forms. Magazines are generally fin ...

founded in 1947. He was replaced by Martin S. Peterson in July 1952, who served until December 1960. George F. Stewart (

University of California, Davis The University of California, Davis (UC Davis, UCD, or Davis) is a Public university, public Land-grant university, land-grant research university in Davis, California, United States. It is the northernmost of the ten campuses of the University ...

) took over in January 1961, renaming ''Food Research'' to it current name. He was succeeded by Walter M. Urbain in July 1966. Ernest J. Briskey edited from June 1970 until January 1971. In January 1971, all of the applied research articles were shifted from ''Food Technology'' to the ''Journal of Food Science'' and Bernard J. Liska became editor-in-chief until 1981. He was succeeded by Aaron E. Wasserman who stepped down in 1990. Robert E. Berry became editor-in-chief in 1990 and stayed until 1998. From 1996 the journal was sectioned by discipline ( food chemistry, food engineering, food microbiology,

nutrition Nutrition is the biochemistry, biochemical and physiology, physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into Macronutrient, macro- ...

, and sensory analysis). Subsequently, Owen R. Fennema was editor until September 2003, during which time the journal's publication frequency increased from six issues a year to its current nine issues. The current Editor-in-Chief of JFS is Edward Allen Foegeding, a distinguished professor of food chemistry at

North Carolina State University North Carolina State University (NC State, North Carolina State, NC State University, or NCSU) is a public university, public Land-grant university, land-grant research university in Raleigh, North Carolina, United States. Founded in 1887 and p ...

though he will step down from that role at the end of 2020 after having served since 2012. Richard W. Hartel of the

University of Wisconsin A university () is an institution of tertiary education and research which awards academic degrees in several academic disciplines. ''University'' is derived from the Latin phrase , which roughly means "community of teachers and scholars". Uni ...

will take over starting in January 2021. Since 2007, the entire journal from its 1936 beginnings can be accessed online.Accessing all of JFS
Accessed January 9, 2007.

References

External links

* {{Official website, 1=https://ift.onlinelibrary.wiley.com/journal/17503841
''Journal of Food Science'' information

Non-profit journals information on ''Journal of Food Science''
English-language journals Food science journals Wiley (publisher) academic journals Academic journals established in 1936 1936 establishments in Illinois Academic journals associated with learned and professional societies

History

See also

References

External links