''Food Technology'' is a monthly

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 ...

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 ...

published by 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 ...

(IFT) in

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 ...

. The magazine addresses current issues related to food science and technology, including

research Research is creative and systematic work undertaken to increase the stock of knowledge. It involves the collection, organization, and analysis of evidence to increase understanding of a topic, characterized by a particular attentiveness to ...

education Education is the transmission of knowledge and skills and the development of character traits. Formal education occurs within a structured institutional framework, such as public schools, following a curriculum. Non-formal education als ...

, food engineering,

food packaging Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations ...

nutraceuticals Nutraceutical is a terminology evolved scientifically & also through marketing which is used to imply a drug, pharmaceutical effect from plant extracts, compounds, food products which have efficacy and therapeutic influence on clinical outcomes and ...

laboratory A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratories are found in a variety of settings such as schools ...

issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.

History

Early history

Before 1946, IFT would publish occasional newsletters and proceedings of papers presented at the annual IFT Meetings from 1940 to 1945. By 1946, the IFT Council (its governing body) decided to publish a monthly journal on the proceedings of the 1946 Annual Meeting. The first issue of ''Food Technology'' magazine was published in January 1947 with C. Olin Ball as its editor-in-chief. This journal published both information regarding the

food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, ...

along with research papers. The journal would become a monthly publication beginning in 1949, carrying magazine

advertisement Advertising is the practice and techniques employed to bring attention to a Product (business), product or Service (economics), service. Advertising aims to present a product or service in terms of utility, advantages, and qualities of int ...

s for the first time. Ball would remain as editor-in-chief until June 1950.

Scientific journal in the 1950s

Zoltan I. Kertesz would succeed Ball as editor-in-chief in 1950 and hold that position until July 1952. While Kertesz served as editor, IFT would purchase '' Food Research'' in 1951 from Garand Press. Martin S. Peterson would succeed Kertesz as editor-in-chief that year and continue in that position until December 1960. During Peterson's tenure, ''Food Technology'' would undergo two new logo and cover designs, occurring in June 1953 and August 1957, respectively. During this time, both Kertesz and Peterson would also be Editor-In-Chief of ''Food Research.''

Transition to scientific magazine

George F. Stewart George F. Stewart (February 22, 1908 – March 18, 1982) was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products. He also became the first president of the Int ...

succeeded Peterson as editor of ''Food Technology'' in January 1961. It was also the time that Calvert L. Willey took over as Executive Secretary of IFT. During this time, Stewart and Willey worked together to shift the basic research to the ''

Journal of Food Science The ''Journal of Food Science'' is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth ...

'' (changed from '' Food Research'' in 1961). The formatting of ''Food Technology'' was changed to publish more feature articles, news, and applied research. Stewart would remain as Executive Editor until July 1966. By this time, Willey had centralized the publications office in Chicago, establishing a Director of Publications with Karl O. Herz. Stewart would be succeeded by

Walter M. Urbain Walter Mathias Urbain (1910 – January 15, 2002) was a distinguished American scientist who helped pioneer food science through innovative research during World War II. His contributions include new patents and methodologies in food engineering, ...

as Scientific Editor of ''Food Technology'' in May 1966. The magazine would also have a new logo and cover design in June 1969. The final transitions would occur in 1970 and 1971 when John B. Klis succeeded Herz as Publications Director and Editor of ''Food Technology'' in April 1970, and when Ernest J. Briskey succeeded Urbain as Scientific Editor in June 1970. Applied research of food science would transfer fully from ''Food Technology'' to the ''Journal of Food Science'' in January 1971 where they have remained ever since. During this time, Stewart, Urbain, and Briskey would also remain as Editor-In-Chief of the ''Journal of Food Science'' as well until 1971.

Klis' editorial service

Klis saw the magazine's greatest change from 1971 until he stepped down in March 1996. During this time, ''Food Technology'' would change its logo and cover design twice, first in January 1977 and then in June 1985. The 1977 change would also show an overview being introduced that highlighted outstanding

symposia ''Symposia'' is a genus of South American araneomorph spiders in the family Cybaeidae, and was first described by Eugène Simon in 1898. Species it contains six species in Venezuela and Colombia: *'' Symposia bifurca'' Roth, 1967 – Venezuel ...

in food science and technology from the IFT Annual Meeting, a trend that would continue until 1997. Klis would serve until 1996 and would be succeeded by Frances R. Katz in September of that year.

''Food Technology'' today

Katz would serve as editor from September 1996 to March 2001 when she was succeeded by Neil H. Mermelstein, a member of the ''Food Technology'' staff from 1971 to 2007. The magazine has since undergone two changes in its publishing logo and format, the first in June 1997 and the most recent change occurring in July 2005, winning awards for the redesign. Today the magazine presents two to three featured articles, including

foodservice The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, grocery stores, school and hospital cafet ...

, product

development Development or developing may refer to: Arts *Development (music), the process by which thematic material is reshaped * Photographic development *Filmmaking, development phase, including finance and budgeting * Development hell, when a proje ...

, and

pet food Pet food is animal feed intended for consumption by pets. Typically sold in pet stores and supermarkets, it is usually specific to the type of animal, such as dog food or cat food. Most meat used for animals is a byproduct of the human food indus ...

in the most recent issues, and standard articles on laboratory, ingredients,

food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the mak ...

, food packaging, and items related to IFT.

Topics covered over the years

Such topics covered by ''Food Technology'' since 1947 include quality,

food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, food processing, preparation, and food storage, storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a simi ...

regulation Regulation is the management of complex systems according to a set of rules and trends. In systems theory, these types of rules exist in various fields of biology and society, but the term has slightly different meanings according to context. Fo ...

food law {{Commons category, Food law Law Law is a set of rules that are created and are enforceable by social or governmental institutions to regulate behavior, with its precise definition a matter of longstanding debate. It has been variously des ...

sensory analysis Sensory may refer to: Biology * Sensory ecology, how organisms obtain information about their environment * Sensory neuron, nerve cell responsible for transmitting information about external stimuli * Sensory perception, the process of acquir ...

food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemi ...

food microbiology Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); ...

food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used f ...

food allergy A food allergy is an abnormal immune system, immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include pruritus, itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathi ...

, education, food labeling regulations,

bioterrorism Bioterrorism is terrorism involving the intentional release or dissemination of biological agents. These agents include bacteria, viruses, insects, fungi, and/or their toxins, and may be in a naturally occurring or a human-modified form, in mu ...

, and

obesity Obesity is a medical condition, considered by multiple organizations to be a disease, in which excess Adipose tissue, body fat has accumulated to such an extent that it can potentially have negative effects on health. People are classifi ...

References

* Banasiak, K. "Mermelstein named executive editor, Swientek editor-in-chief." ''Food Technology.'' December 2004: p. 99. * "''Food Technology'' wins design awards." ''Food Technology.'' December 2006: p. 96. * Mermelstein, N.H. and F.R. Katz. "Advancing Food Science and Technology for Fifty Years." ''Food Technology.'' January 1997: pp. 8–11.

External links

{{portal, Food
Online access of current issue of ''Food Technology''

IFT website
Magazines established in 1947 Science and technology magazines published in the United States Professional and trade magazines Monthly magazines published in the United States Magazines published in Chicago 1947 establishments in Illinois