Annual Review of Food Science and Technology
DisciplineFood Science
LanguageEnglish
Edited byDavid J. McClements
Publication details
History2010–present, 14 years old
Publisher
FrequencyAnnually
Subscribe to Open[1]
12.4[2] (2022)
Standard abbreviations
ISO 4Annu. Rev. Food Sci. Technol.
Indexing
ISSN1941-1413 (print)
1941-1421 (web)
Links

The Annual Review of Food Science and Technology is a peer-reviewed scientific journal published by Annual Reviews. It releases an annual volume of review articles relevant to the field of food science. It has been in publication since 2010. The editor is David J. McClements. As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model.[1] As of 2023, Journal Citation Reports gives the journal a 2022 impact factor of 12.4, ranking it fourth of 142 journal titles in the category "Food Science & Technology".[2]

History

The Annual Review of Food Science and Technology was first published in 2010 by the nonprofit publisher Annual Reviews.[3] Its founding co-editors were Todd R. Klaenhammer and Michael P. Doyle.[4][5] Following Klaenhammer's retirement,[6][7] David J. McClements became co-editor in 2019.[8] As of April 2021, McClements is the sole editor.[9] Though it was initially published in print, as of 2021 it is only published electronically. Some of its articles are available online prior to the volume publication date.[10]

Scope and indexing

The Annual Review of Food Science and Technology defines its scope as covering significant developments relevant to food science, inclusive of disciplines such as food microbiology, food rheology, foodborne illness, food engineering, fermentation, nutritional genomics, novel foods, food processing, and food preservation.[11] It is abstracted and indexed in Scopus, Science Citation Index Expanded, Compendex, MEDLINE, and Embase, among others.[12]

Editorial processes

The Annual Review of Food Science and Technology is helmed by the editor or the co-editors. The editor is assisted by the editorial committee, which includes associate editors, regular members, and occasionally guest editors. Guest members participate at the invitation of the editor, and serve terms of one year. All other members of the editorial committee are appointed by the Annual Reviews board of directors and serve five-year terms. The editorial committee determines which topics should be included in each volume and solicits reviews from qualified authors.[13] Unsolicited manuscripts are not accepted. Peer review of accepted manuscripts is undertaken by the editorial committee.[14]

Editors of volumes

Dates indicate publication years in which someone was credited as a lead editor or co-editor of a journal volume. The planning process for a volume begins well before the volume appears, so appointment to the position of lead editor generally occurred prior to the first year shown here. An editor who has retired or died may be credited as a lead editor of a volume that they helped to plan, even if it is published after their retirement or death.

Current editorial board

As of 2022, the editorial committee consists of the editor and the following members:[9]

References

  1. ^ a b "Subscribe to Open". Annual Reviews. Retrieved 24 May 2023.
  2. ^ a b "Journal Impact Factors". Annual Reviews. Retrieved 18 July 2022.
  3. ^ "Preface". Annual Review of Food Science and Technology. 1. 2010. doi:10.1146/annurev-fo-1-022510-100001.
  4. ^ a b Doyle, Michael P. (25 March 2021). "The Passing of Todd Klaenhammer". Annual Review of Food Science and Technology. 12 (1): iii–iv. doi:10.1146/annurev-fo-12-032421-100001. Retrieved 22 July 2021.
  5. ^ "CO-EDITORS OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 1, 2010". Annual Reviews. Retrieved 22 July 2021.
  6. ^ "CO-EDITORS OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 9, 2018". Annual Reviews. Retrieved 22 July 2021.
  7. ^ Klaenhammer, Todd Robert (2019). "Get Cultured: Eat Bacteria". Annual Review of Food Science and Technology. 10: 1–20. doi:10.1146/annurev-food-032818-121826. PMID 30908951.
  8. ^ "CO-EDITORS OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 10, 2019". Annual Reviews. Retrieved 22 July 2021.
  9. ^ a b "Annual Review of Food Science and Technology, Current Editorial Committee". Annual Reviews. Retrieved 18 February 2021.
  10. ^ "Expected Publication Dates". Annual Reviews. 16 February 2021. Retrieved 19 February 2021.
  11. ^ "Annual Review of Food Science and Technology". Annual Reviews. Retrieved 19 February 2021.
  12. ^ "Annual Review of Food Science and Technology". MIAR. Retrieved 19 February 2021.
  13. ^ "Editorial Principles and Policies". Annual Reviews. Retrieved 18 February 2021.
  14. ^ "Information for Unsolicited Authors and Reviewers". Annual Reviews. Retrieved 18 February 2021.
  15. ^ Klaenhammer, Todd Robert (25 March 2019). "Get Cultured: Eat Bacteria". Annual Review of Food Science and Technology. 10 (1): 1–20. doi:10.1146/annurev-food-032818-121826. Retrieved 3 August 2021.
  16. ^ "CO-EDITORS OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 9, 2018". Annual Reviews. Retrieved 29 July 2021.
  17. ^ "Annual Review of Food Science and Technology, Planning Editorial Committee - Volume 10, 2019". Annual Reviews. Retrieved 22 July 2021.
  18. ^ "CO-EDITORS OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 12, 2021". Annual Reviews. Retrieved 29 July 2021.
  19. ^ "Annual Reviews Directory". Annual Reviews. Retrieved 25 January 2022.
  20. ^ "EDITOR OF THE ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY - VOLUME 13, 2022". Annual Reviews. Retrieved 24 January 2022.
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