Editorial: A Brief History of JFS

Abstract

As I mentioned in the Jan/Feb editorial, this year marks the 75th year of continuous publication of the Journal of Food Science. The mission behind Food Research (the original name of the Journal from 1936 through 1961) was to establish a peer-reviewed receptacle for research in the fledgling field of food science. Food science and technology were, at that time, subsumed by chemistry and microbiology. So, establishing a peer-reviewed journal with the name Food Research was a means to identify uniqueness in the chemistry, microbiology, and technology associated with food. In the table below, some of the pioneers associated with the journal are noted along with 2 significant dates. After being published by Garrard Press for 14 years, in 1950 the Institute of Food Technologists (itself established in 1939) acquired the publication rights and ownership of Food Research. I didn't look up the rationale for this purchase in the minutes of IFT's meetings, but undoubtedly part of the rationale for making this purchase must have been that a professional society should have a peer-reviewed publication vehicle for the research generated by its members. Clearly that is how I feel about the journal and its professional home in IFT. The second really significant date followed 11 years after the purchase when, in 1961, the name was changed from Food Research to Journal of Food Science. Again I did not go back into the archives to see what the membership and leadership provided for the rationale but it seems clear that this name change reflected what was going on in science. Science was rapidly moving from observation (as in, “What happens to food when we do this?” or “What are the components of food?”) to understanding the molecular basis of changes observed in food and its constituents. Needless to say, this is still the mantra for the Journal; each published paper should provide a scientifically sound explanation for the observations that are made. Along with those identified in the table who have served in key positions during the 50 years of the Journal, we are especially indebted to those who really brought the journal to press. With the possibility of omitting some important contributors in this area, I would like to personally recognize these people who worked so tirelessly behind the scenes to make the journal what it is today. Staff involved in production over the years included Jon Day, Anna Mae Schenck, Barney Schukraft, Curt Mattson, Carole Hirth, and Amanda Ferguson. It goes without saying that the quality of the journal is defined by the contributing authors, the scientific and associate editors, the peer reviewers, and the production staff. I think we have a journal in which we can be very proud. I can assure the current slate of people engaged in these activities is pledged to improve the journal so that 50 years from now the Journal of Food Science will still be flourishing.