Editorial

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January 2010 had a sad occurrence for IFT and its peer-reviewed journals. On p. viii of this issue is a memorial to one of JFS’ most ardent supporters and contributors. Stanley Kazeniac passed away January 22. Most recently, Stan served as an Associate Editor of the Sensory and Food Quality section of JFS. Although that was his volunteer assignment, he did much more including helping authors whose native language was not English. He worked tirelessly to improve the journal and his efforts will be missed. On a more positive note, I am pleased to report that your support of IFT's peer-reviewed e-publication, Comprehensive Reviews in Food Science and Food Safety, has resulted in manuscript flow that allows us to expand the number of issues annually from four to six. Starting with 2010, CRFSFS will be posted every other month. So consider submitting a manuscript of at least 50 pages to the number three ranked Impact Factor (3.526) in the food science and technology sector of Thompson-Reuters’ Citation Reports. Manfred Kroger, Scientific Editor, is awaiting your submission. Finally, I am sure that you noticed that the January/February combined issue of JFS was a very large issue with 543 pages, nearly 50% more than the same issue in 2009 (366 pages). Although it is great that we have identified so many manuscripts worthy of publication in JFS, the Scientific and Associate Editors are also striving continuously to improve the quality of the papers. To that end, I have asked the SEs, working with their Editorial Boards, to examine the content of the papers published in 2009 to ensure that the description of each section fairly represents the content of the section and that the papers that are published are of high interest to our academic, industrial, and government members and to the greater community of food scientists, technologists, and engineers. The fact that the SEs, AEs, and reviewers are doing a good job is reflected in the steady increase in JFS's Impact Factor. Please keep submitting your manuscripts so we can continue to serve IFT's membership and the scientific community.