收稿范围 |
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include: - Concise Reviews and Hypotheses in Food Science
- New Horizons in Food Research
- Integrated Food Science
- Food Chemistry
- Food Engineering, Materials Science, and Nanotechnology
- Food Microbiology and Safety
- Sensory and Consumer Sciences
- Health, Nutrition, and Food
- Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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编辑信息 |
Editor in ChiefE. Allen Foegeding North Carolina State University Scientific Editors
- Casimir C. Akoh, CFS; University of Georgia
- Bradley Bolling, University of Wisconsin-Madison
- Mary Ellen Camire, CFS; University of Maine
- Sam K.C. Chang, CFS; Mississippi State University
- Daniel Granato, State University of Ponta Grossa, Brazil
- Lihan Huang, CFS; USDA/ARS/ERRC
- Lauren Jackson, CFS; FDA
- Joan M. King, Louisiana State University
- Shyam Sablani, Washington State University
- Bevery Tepper, Rutgers, The State University of New Jersey
Associate Editors- Keith R. Cadwallader, University of Illinois, Urbana-Champaign
- Mary Ellen Camire, CFS; University of Maine
- Roger Clemens, CFS; University of Southern California
- Mario Estévez, University of Extremadura Ciencias, Spain
- Monica Giusti, The Ohio State University
- Julie Goddard, Cornell University
- Mansel W. Griffiths, University of Guelph, Canada
- Ingolf Gruen, University of Missouri
- Jung H. Han, CFS; Pulmuone Foods USA, Fullerton, CA
- Dallas G. Hoover, CFS; University of Delaware
- Andy Hwang, CFS; USDA/ARS/ERRC
- Hong-Sik Hwang, USDA/ARS
- Mun Y. Jung, Woosuk University, Korea
- Russell Keast, CFS; Deakin University, Victoria, Australia
- Manfred Kroger, Pennsylvania State University
- Oi-Ming Lai, Universiti Putra Malaysia
- Soo Yeun Lee, University of Illinois, Urbana-Champaign
- José A. Lopes da Silva, University of Aveiro, Portugal
- Lisa Mauer, Purdue University
- Nitin Nitin, University of California, Davis
- Witoon Prinyawiwatkul, CFS; Louisiana State University
- Denis Roy, Université Laval, Canada
- Dojin Ryu, CFS; University of Idaho
- Nagendra Shah, CFS; The University of Hong Kong, Hong Kong
- Girdhari Sharma, FDA
- Pawan Takhar, University of Illinois, Urbana-Champaign
- Ewen C.D. Todd, CFS; Michigan State University
- Jorge Welti-Chanes, Instituto Tecnológico y de Estudios Superiores de Monterrey, México
- Hang Xiao, University of Massachusetts Amherst
- Gow-Chin Yen, CFS; National Chung Hsing University, Taiwan
- Fatih Yildiz, CFS; Middle East Technical University, Turkey
- Kevin Zhou, Wayne State University
Editorial Board Members- Muhammad Hussein Alu'Datt, Jordan University of Science and Technology, Jordan
- Soottawat Benjakul, Prince of Songkla University, Thailand
- Kanishka Bhunia, Indian Institute of Technology, India
- Frederick Breidt, Jr., USDA-ARS
- Maria Corradini, University of Guelph, Canada
- Henriette de Kock, University of Pretoria, South Africa
- MaryAnne Drake, North Carolina State University
- Doris D'Souza, University of Tennessee, Knoxville
- Willis Fedio, New Mexico State University
- Carmen Gomes, Iowa State University
- Emmanuel Hatzakis, The Ohio State University
- Lili He, University of Massachusetts, Amherst
- Jiang Jiang, Jiangnan University, China
- Soojin Jun, University of Hawaii
- Baohua Kong, Northeast Agricultural University, China
- Youngsoo Lee, University of Illinois
- Juyun Lim, Oregon State University
- Xiaonan Lu, The University of British Columbia, Canada
- Yangchao Luo, University of Connecticut
- Roopesh Mohandas, University of Alberta, Canada
- Azlin Mustapha, University of Missouri
- Pradeep Singh Negi, CSIR- Central Food Technological Research Institute, India
- Guillermo Petzold, Universidad del Bío-Bío, Chile
- Predag Putnik, University of Zagreb, Croatia
- Carolyn Ross, Washington State University
- Claire Koelsch Sand, Packaging Technology and Research
- Fereidoon Shahidi, Memorial University of Newfoundland, Canada
- Gale Strasburg, Michigan State University
- Rohan Tikekar, University of Maryland
- Guanghua Zhao, China Agricultural University, China
- Jing Zhao, California State University
- Qixin Zhong, University of Tennessee
JFS Sections- Concise Reviews and Hypotheses in Food Science
- New Horizons in Food Research
- Food Chemistry
- Food Engineering, Materials Science, and Nanotechnology
- Food Microbiology and Safety
- Sensory & Consumer Sciences
- Health, Nutrition, and Food
- Toxicology and Chemical Food Safety
Headquarters Staff- Christie Tarantino-Dean, FASAE, CAE; CEO and Publisher
- Eric Schneider, Senior Vice President, Strategy & Communications
- Bob Swientek, Director of Publications
- Amanda K. Ferguson, Associate Director, IFT Scientific Journals
- Brian MacKenzie, Publications Production Coordinator
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