 | |
| Discipline | Food science |
|---|---|
| Language | English |
| Edited by | Richard W. Hartel |
| Publication details | |
| History | 1936–present |
| Publisher | |
| 3.167 (2020) | |
| Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt  ) | |
| ISO 4 | J. Food Sci. |
| Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L | |
| CODEN | JFDSAZ |
| ISSN | 0022-1147 (print) 1750-3841 (web) |
| LCCN | a39000649 |
| OCLC no. | 01680911 |
| Links | |
TheJournal of Food Science is apeer-reviewedscientific journal that was established in 1936 and is published byJohn Wiley & Sons on behalf of theInstitute of Food Technologists inChicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishingfood science andtechnology.[1]
The journal was founded in 1936 asFood Research withFred W. Tanner (University of Illinois at Urbana–Champaign) aseditor in chief. Published bimonthly byGarrard Press, it was a publication that dealt withfood science andtechnology research. The first issue had nine articles in it. By the end of 1936, 55 papers were published.[2]
In 1950,Food Research was purchased by theInstitute of Food Technologists andZoltan I. Kertesz was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors ofFood Technology, the institute'smagazine founded in 1947. He was replaced byMartin S. Peterson in July 1952, who served until December 1960.
George F. Stewart (University of California, Davis) took over in January 1961, renamingFood Research to it current name. He was succeeded byWalter 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 fromFood Technology to theJournal of Food Science andBernard J. Liska became editor-in-chief until 1981.[3] He was succeeded byAaron 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, andsensory analysis).[4] 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 offood chemistry atNorth Carolina State University though he will step down from that role at the end of 2020 after having served since 2012.Richard W. Hartel of theUniversity of Wisconsin will take over starting in January 2021. Since 2007, the entire journal from its 1936 beginnings can be accessed online.[5]
