期刊名称：JOURNAL OF FOOD SCIENCE
 期刊简介(About the journal)
投稿须知(Instructions to Authors)
编辑部信息(Editorial Board)
About the journal
Since 1936, the Journal of Food Science (JFS ) has been IFT's premier science journal, containing peer-reviewed reports of original research and critical reviews of all aspects of food science for food professionals. Today it publishes more than 500 papers a year -- over 3,000 pages of original research and scientific reviews. ISSN: 0022-1147
Instructions to Authors
Authors are asked to indicate the desired section for their manuscript when submitting the paper. Choose among:
JFS -- Concise Reviews and Hypotheses in Food Science. SCIENTIFIC EDITOR: DARYL B. LUND. Coverage of 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 welcome. These are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
JFS -- Food Chemistry and Toxicology. SCIENTIFIC EDITOR: DAVID B. MIN, THE OHIO STATE UNIV. Coverage of original research on degradative and preservative reactions, toxicology, functional properties, postharvest physiology of plants, muscle biology, analytical procedures, and composition.
JFS -- Food Engineering and Physical Properties. SCIENTIFIC EDITOR: M. ANANDHA RAO, CORNELL UNIV. Coverage of original research on quantitative aspects of unit operations associated with food preservation/ processing and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, optimization, physical properties measurement and instrumentation, thermodynamic relationships, sensors and automation, and materials science, including surface properties and interactions, rheology, mass transport properties, water activity, and glass transitions.
JFS -- Food Microbiology and Safety. SCIENTIFIC EDITOR: ELLIOT T. RYSER, MICHIGAN STATE UNIV. Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and methods.
JFS -- Sensory and Nutritive Qualities of Food. SCIENTIFIC EDITOR: TUNG-CHING LEE, RUTGERS UNIV. Coverage of original research on flavor, color, and texture assessment, both quantitative and subjective; nutritional properties; nutraceuticals; and quality attributes as influenced by processing/storage/packaging.
WEBSITE -- COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND SAFETY. SCIENTIFIC EDITOR: DAVID L. LINEBACK. May deal with any aspect of food science, including safety and nutrition, that is of widespread current interest. 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, integrative interpretations, summaries, and conclusions can be presented. Before preparing a manuscript, the author should submit: a proposed title; a short statement describing the importance of the topic and how the presentation will advance the field of food science (for unsolicited papers only), and a one-page outline. Following agreement between the author and Scientific Editor with respect to title, author statement, and outline, the author will receive an invitation to prepare a manuscript.
WEBSITE -- JOURNAL OF FOOD SCIENCE EDUCATION (JFSE). SCIENTIFIC EDITOR: WAYNE IWAOKA; INTERNATIONAL SCIENTIFIC EDITOR: ALBERT J. McGILL. Publishes information about the teaching of food science and technology, and serves as an information vehicle to instructors in food science at various educational levels. Appropriate information includes: results of original research studies dealing with instructional methods, news about educational systems for teaching food science, information about the interaction among teaching methods, and content of food science courses.
When submitting a manuscript through Manuscript Central (http://ift.manuscriptcentral.com), please indicate your section choice in the "Comments to Editor-in-Chief" window. Specify one of the following: Original research, Review, Innovative laboratory exercise or demonstration, Classroom technique, or Letter to Editor.
MANUSCRIPT REQUIREMENTS
Unless otherwise stipulated, the style and format of manuscripts submitted to JFS and the two Website-based journals should follow the Scientific Style and Format: The CBE Manual for Authors, Editors and Publishers 1994, 6th ed. (Council of Biology Editors, Cambridge University Press, New York). For convenience, refer to articles in the latest issue of the journal for details or contact the JFS Editorial Office with your questions. CLICK HERE for Supplementary Instructions for preparing manuscripts on special topics (flavor, fruits and vegetables, nutrition, engineering, and so forth).
Use the English language (American spelling and usage) and the SI system (Système International d'Unités, often referred to as "International Units") for measurements and units.
All manuscripts should be submitted electronically through Manuscript Central (http://ift.manuscriptcentral.com). Details provided at the end of this document.
Working Template for Research Papers:
Use this working template as a visual guideline. Simply remove the guides and fill in the appropriate information. (Word 6.0 format) Manuscripts on original research
Manuscripts on original research should include the following elements.
Title page, as p. 1. Include:
Full title (be concise) Use Title Case.
Name(s) of author(s) and author affiliation(s) with complete address(es);
Contact information for the corresponding author, including full name, complete mailing address, telephone, fax, and e-mail address.
Short version of title (less than 40 letters and spaces) followed by an ellipse ( . . . ).
Choice of the journal section in which you would like your article to appear, choosing from those listed above.
Previous address(es) of author(s) if research was conducted at a place different from current affiliation.
Manuscript Central will indicate where this information should be entered.
Abstract Page, as p. 2. Include:
An abstract not exceeding 250 words; all acronyms and abbreviations defined; no references cited. State what was done, how it was done, major results, and conclusions
Five key words for indexing purposes.
Manuscript Central will indicate where this information should be entered. "Introduction" In two pages or less, review pertinent work, cite key references, explain importance of the research, and state objectives of your work.
"Materials and Methods" Provide sufficient detail so work can be repeated. Describe new methods in detail; accepted methods briefly with references. Use subheadings as needed for clarity.
Use of Trade names. Trade names are to be avoided in defining products whenever possible. If naming a product trade name cannot be avoided, the trade names of other like products also should be mentioned, and first use should be accompanied by the superscript symbol ?or ? followed in parentheses by the owner's name. If a product trade name is used, it is imperative that the product be described in sufficient detail so the nature of the product will be understood by professionally trained readers. Do not use trade names in titles.
Use of abbreviations and acronyms. At first use in the test use abbreviated term, followed by abbreviation or acronym in parentheses. Do not use abbreviations and acronyms in titles.
Statistical analysis. If variation within a treatment (coefficient of variation, the standard deviation divided by the mean) is small (less than 10%) and difference among treatment means is large (greater than 3 standard deviations), it is not necessary to conduct a statistical analysis. If the data do not meet these criteria, appropriate statistical analysis must be conducted and reported.
"Results and Discussion" Present and discuss results concisely using figures and tables as needed. Do not present the same information in figures and tables. Compare results to those previously reported, and clearly indicate what new information is contributed by the present study.
"Conclusion" State conclusions (not a summary) briefly.
"References" List only those references cited in the text. Required format of references is described below.
"Acknowledgments" List sources of financial or material support and the names of individuals whose contributions were significant but not deserving of authorship. Acknowledgment of an employer's permission to publish will not be printed.
"Appendix" This section is rarely needed in a research paper but can be added if deemed necessary (far example, complicated calculations, detailed nomenclature).
Tables. Number each table with Arabic numerals. Place a descriptive caption at the top of each table. Print one table per page. Columns and their headings are usually (but not always) used to display the dependent variable(s) being presented in the table. Footnotes should be identified by lower-case letters appearing as superscripts in the body of the table and preceding the footnote below the table. The same data should not appear in both tables and figures. Tables (and images) must be submitted electronically in Manuscript Central.
Figures (graphs, charts, line drawings, photographs). Figures (high-resolution images, preferably TIFFs, GIFs, or JPEGs) must be submitted electronically in Manuscript Central. Type in the legend, with Arabic numbering, immediately below your image file reference in Manuscript Central.
Authors are responsible for obtaining permission to reproduce previously copyrighted illustrations. Proof or certification of permission to reproduce is required. Lettering, data lines, and symbols must be sufficiently large so as to be clearly visible when the figure is reduced to a size commonly used in the journal. When a color presentation is deemed necessary, please note this in the cover letter of the submission.
Review manuscripts
Essential elements (described elsewhere except for "text") are title page, abstract, introduction, text, conclusion, references. Summary tables and figures dealing with key points should be used liberally. The review should begin with a statement describing the importance of the topic and the objectives of the review. A standard format for headings in the text is not required, but headings and subheadings should be used whenever needed to improve the clarity and readability of the presentation. Authors are encouraged to consult with the editor-in-chief before preparing a review for consideration.
Hypothesis papers
Essential elements are title page, abstract, text, conclusion, references. The paper should begin with a statement describing the objectives of the paper, be followed by a logical progression of ideas or concepts that provide a rationale for the hypothesis, and end with conclusions. Headings and subheadings in the text should be used at the authors discretion to improve clarity and readability of the presentation. Authors are encouraged to consult with the editor-in-chief before preparing a hypothesis paper for consideration.
EDITORIAL REVIEW AND PROCESSING
Peer Review. All submitted manuscripts are screened by the section's Scientific Editor for importance, substance, appropriateness for the journal, general scientific quality, and amount of new information provided. Those failing to meet current standards are rejected without further review. Those meetings these initial standards are sent to expert referees for peer review (except for Letters to the Editor). Referees' identities are not disclosed to the author. Author identities are disclosed to the referees. Reviewer comments are reviewed by an Associate Editor and he/she -- often after allowing the author to make changes in response to the referee's comments -- advises the Scientific Editor to either accept or reject the manuscript. The Scientific Editor informs the author of the final decision.
Accepted manuscripts. The author(s) will be asked to review a fully copy-edited and laid-out page proof. The author(s) is responsible for all statements appearing in the galley proofs. The author will be informed of the estimated date of publication.
Inquiries regarding status of the manuscript. Direct inquiries to: Carole R. Hirth, Manager Online Submission System; Institute of Food Technologists, 525 W. Van Buren, Suite 0, Chicago, IL 60607; Telephone: (312) 782-8424; Fax: (312) 416-7921; E-mail: crhirth@ift.org .
INSTRUCTIONS FOR SUBMITTING A MANUSCRIPT
Electronic submission. IFT now requires that all journal manuscripts (including the two new Website-based journals) be submitted electronically via an Internet service called "Manuscript Central" before they can be considered for publication. Electronic submission speeds the handling of your manuscript and allows you to monitor its status in the handling process at any time.
Procedure. Go to your Internet browser and type in http://ift.manuscriptcentral.com to bring up the Log-in screen. Click on "Submission Instructions" to familiarize yourself with the procedure. Return to "Log-in" and click on either "Create an Account" (if you are a first-time user) or "Check for Existing Account." (if you have previously created an account).
Create an Account. Click on this button, which will bring up the "Create Your User Account" screen; fill in the information requested (name, address, phone, fax, e-mail address; also a chosen User ID -- this is necessary to access your account in the future.) Once you have filled in this identifying information, return to the "Log-in" screen and log in. Be sure to make a note of your User ID since you will use them any time you access Manuscript Central. Do not create duplicate accounts.
Manuscript submission. Log in, click on "Author Center," then on "Submit First Draft of a New Manuscript," and follow the prompts and instructions given on the screen until your manuscript (text, figures, tables) has been entered. Once you have finished, having double-checked for accuracy, and having clicked on the "Submit" button, you will receive a JFS manuscript number and an e-mail message verifying that your manuscript has been received and entered. You may then keep track of the status of your manuscript by logging on to Manuscript Central (http://ift.manuscriptcentral.com ), where the status will be displayed in the Author Center, along with the name of the Editor in charge of your review.
If you have a technical problem. Assistance with technical difficulties in submission is available from ScholarOne, Inc., the parent company of Manuscript Central. First, however, click the "Get Help Now" button on your screen and consult "FAQs" (Frequently Asked Questions), or contact ScholarOne at telephone (804) 817-2040, ext. 167; fax (804) 817-2020; or e-mail at Support@ScholarOne.com
Editorial Board
Editorial
Daryl B. Lund
Editor-in-Chief
Responsibilities: Direction of JFS to improve the quality and timeliness of the Journal; authors' instructions and editorials; policy decisions
Education: BS in Mathematics; MS in Dairy and Food Industries and PhD in Food Science and Chemical Engineering, University of Wisconsin-Madison
Experience: Daryl Lund has had a distinguished career as a Professor of Food Engineering and as an administrator in Agriculture and Life Sciences. From 1967 through 1987 he advanced through the professorial ranks at UW-Madison and from 1984 through 1987 served as the chairman of the Department of Food Science. In 1988 he became chairman of the Department of Food Science at Rutgers, and from 1989 through 1995 served as the Executive Dean of Food, Agriculture, Marine, and Environmental Sciences at Rutgers. From 1995 through 2000 he served as the Ronald P. Lynch Dean of Agriculture and Life Sciences at Cornell University. Since 2001 he has been the Executive Director of the North Central Regional Association of State Agriculture Experiment Station Directors. He has received a number of awards including IFT's International Award (1995), the Carl R. Fellers Award (2003), and ASAE/DFISA Food Engineering Award. He was named an IFT Fellow in 1980, and served the Institute as President (1990-91). He is also a Fellow of the Institute of Food Science and Technology (U.K.) and Charter Fellow in the International Academy of Food Science and Technology. He has served as a member of several Editorial and Advisory Boards and is the author of 200 publications, including five edited books and a major textbook in principles of food preservation.
E-mail:dlund@cals.wisc.edu
Roy G. Hlavacek
Vice President of Communications
Responsibilities: Overall direction of IFT publications
Education: BS and MA, University of Illinois; MBA, University of Chicago
Experience: A long-time food industry professional, he has been publisher and editor of Food Processing and Prepared Foods magazines. Most recently, before joining IFT in 2001, he directed the overall publishing activity for Prepared Foods, including editorial and sales, and also managed the directory and electronic newsletter operations. A 30-year member of IFT, he has served as chair of the IFT Chicago Section and its Suppliers' Night. He has also served on the University of Illinois Food Science Dept. Advisory Committee.
E-mail:rghlavacek@ift.org
Curtis L. Mattson
Production & Graphics Manager, IFT Scientific Journals
Responsibilities: Design, layout, and production management for the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety, and the Journal of Food Science Education
Education: BA, Wheaton College; MDiv, Covenant Seminary; MBA (in progress), Keller Graduate School of Management
Experience: For nine years prior to joining the IFT staff in 1985, he worked in design capacities for graphics studios and printing plants and also did freelance advertising design.
E-mail:clmattson@ift.org
Carole R. Hirth
Manager, Online Manuscript Submission
Responsibilities: Oversees day-to-day management of Manuscript Central (JFS' electronic manuscript submission system for authors and reviewers). Assists authors with submission process and reviewers with the review process. Troubleshoots for Scientific Editors and Associate Scientific Editors.
Education: Northwestern University, Chicago, Ill., Dental Hygiene Program; Loop City College, Chicago, Ill., Associate Arts degree; Certificate in Business Administration
Experience: More than ten years working in the dental field. Functioned as Career Advisor for the Chicago Dental Assistant Assn. (1984-85). Wrote several articles published in the Chicago Dental Society Journal. Later employed at Jim Beam and Yardley of London Cosmetics in the marketing/sales area working with customer inquiries, supervising product photo shoots, organizing special events to introduce new products, and coordinating and planning the company's semiannual sales meeting. Wrote copy for promotional pieces; orchestrated several fundraising events for charitable organizations.
E-mail:crhirth@ift.org
| JFS Sections |
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JFS - Concise Reviews and Hypotheses in Food Science
Scientific Editor : Daryl B. Lund, University of Wisconsin, Madison
JFS - Food Chemistry and Toxicology
Scientific Editor :
David Min, Ohio State University
Associate Scientific Editors :
Haejung An, Auburn University, Auburn, Alabama
E. Allen Foegeding, North Carolina State University, Raleigh
Manfred Kroger, Pennsylvania State University, University Park
Patricia A. Murphy, Iowa State University, Ames, Iowa
JFS - Food Engineering and Physical Properties
Scientific Editor :
M. Anandha Rao, Cornell University, Geneva, N.Y.
Associate Scientific Editors :
H. Douglas Goff, University of Guelph, Guelph, Ontario, Canada
Jung H. Han, University of Manitoba, Winnipeg, Manitoba, Canada
Dallas G. Hoover, University of Delaware, Newark
Fu-Hung Hsieh, University of Missouri, Columbia
Hasahalli S. Ramaswamy, McGill University, Ste. Anne Bellevue, Quebec, Canada
JFS - Food Microbiology and Safety
Scientific Editor :
Elliot T. Ryser, Michigan State University, East Lansing
Associate Scientific Editors :
Mansel W. Griffiths, University of Guelph, Guelph, Ontario, Canada
V.K. Juneja, USDA/ARS/ERRC, Wyndmoor, Pa. Samuel A. Palumbo, FDA/NCFST, Summit-Argo, Ill.
Ahmed E. Yousef, Ohio State University, Columbus
JFS - Sensory and Nutritive Qualities of Food
Scientific Editor :
Tung-Ching Lee, Rutgers, the State University of New Jersey, New Brunswick
Associate Scientific Editors :
Chi-Tang Ho, Rutgers University, New Brunswick, N.J.
Stanley J. Kazeniac, Narbeth, Penn.
Dennis D. Miller, Cornell University, Ithaca, N.Y.
Herbert Stone, Tragon Corporation, Redwood City, Calif.
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