Food Technology (magazine)

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Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals, laboratory issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.

Contents

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 along with research papers. The journal would become a monthly publication beginning in 1949, carrying magazine advertisements 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 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 (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 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 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 education, foodservice, product development, and pet food in the most recent issues, and standard articles on laboratory, ingredients, nutraceuticals, food processing, food packaging, and items related to IFT.

Topics covered over the years

Such topics covered by Food Technology since 1947 include quality, food safety, regulation, food law, sensory analysis, food chemistry, food microbiology, food additive, food allergy, education, food labeling regulations, bioterrorism, and obesity.

Related Research Articles

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 more than 95 countries.

Carl R. Fellers

Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.

Calvert L. Willey was the second Executive Vice President of the Institute of Food Technologists, serving in that manner from 1961 until his 1987 retirement.

Marcel Loncin was a Belgian-born, French chemical engineer who was involved in food engineering throughout his career.

Howard W. Mattson was the third Executive Vice President of the Institute of Food Technologists (IFT), serving in that capacity from 1987 until his 1991 retirement. Prior to that, he had served in public relations and later became an advocate of organ transplant after his 1991 IFT retirement.

Ernest Joseph Briskey was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process. He also developed the use of meat science as a career, including the charter of the American Meat Science Association, both at the University of Wisconsin–Madison and at Oregon State University.

Maynard Alexander Joslyn was a Russian-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline.

Zoltan I. Kertesz was a Hungarian-born, American food scientist who was involved in the early development of food microbiology and food chemistry. He was also an active member of the Institute of Food Technologists (IFT).

Martin S. Peterson was an American food scientist who was involved in food irradiation, food supplies for the United States military, and in confectionery products development. He also served as Editor-In-Chief of Food Technology and the scientific journal Food Research during the 1950s for the Institute of Food Technologists.

George F. Stewart 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 International Union of Food Science and Technology (IUFoST) after it was formed at the 1970 conference in Washington, DC from the International Congress of Food Science and Technology.

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 among impact in scientific journals publishing food science and technology.

Walter M. Urbain

Walter Mathias Urbain 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, irradiation, and meat science. Because of his contributions, the US government, especially the US Army and the former US Atomic Energy Commission, developed national programs on food irradiation during the 1950s which led to the development of international standards and the application of his methods on a global basis.

Fred Wilbur Tanner (1888–1957) was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists (IFT) and the creation of the scientific journal Food Research.

Aaron E. Wasserman was an American food scientist. He was the editor-in-chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1981 to 1990.

Robert E. Berry is an American retired food scientist who was involved in citrus research with the United States Department of Agriculture (USDA) Agricultural Research Service (ARS) before becoming Editor-In-Chief of the Institute of Food Technologists' (IFT) Journal of Food Science (JFS) from 1990 to 1998.

Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012. Lund was named one of 26 innovators in Food Engineering magazine's 75th anniversary edition in September 2003.

Daniel E. Weber was the fourth Executive Vice President of the Institute of Food Technologists (IFT), serving in that manner from 1991 until his 2003 retirement.

Gideon E. "Guy" Livingston was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies.

Fereidoon Shahidi is a university research professor at Memorial University of Newfoundland in Canada.

Nevin Stewart Scrimshaw was an American food scientist and Institute Professor emeritus at the Massachusetts Institute of Technology. Scrimshaw was born in Milwaukee, Wisconsin. During the course of his long career he developed nutritional supplements for alleviating protein, iodine, and iron deficiencies in the developing world. His pioneering and extensive publications in the area of human nutrition and food science include over 20 books and monographs and hundreds of scholarly articles. Scrimshaw also founded the Department of Nutrition and Food Science at the Massachusetts Institute of Technology, the Institute of Nutrition of Central America and Panama, and the Nevin Scrimshaw International Nutrition Foundation. He was awarded the Bolton L. Corson Medal in 1976 and the World Food Prize in 1991. Scrimshaw spent the last years of his life on a farm in Thornton, New Hampshire, where he died at 95.

References

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