Comprehensive Reviews in Food Science and Food Safety
A Publication of the Institute of Food Technologists
 Purpose and Scope:
Comprehensive Reviews in
Food Science and Food Safety
(CRFSFS) is one of the peer-reviewed online journals of the
Institute of Food Technologists (IFT). It has been published since 2002,
and moved from a quarterly to a bimonthly publication schedule in 2010.
Review papers provide in-depth coverage of a narrowly defined topic on
any food science or food safety aspect, including nutrition,
engineering, microbiology, sensory evaluation, physiology, genetics,
economics, regulations, and history. A typical review embodies careful
assessment of all pertinent studies (weaknesses, strengths,
discrepancies in findings) so that insightful, integrative
interpretations, summaries, and conclusions are presented. For either an
unsolicited or an invited manuscript authors should submit to the
Scientific Editor, Manfred Kroger, a suitable title, brief outline, and
short statement describing the importance of the topic and how the
presentation will advance food science and food technology.
Intended Readership:
Food scientists,
researchers, and technologists rely on Comprehensive Reviews to
advance their knowledge base, improve their ability to incorporate
applications of food science into product development and processes, and
keep abreast of emerging research worldwide.
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Bibliographic Information:
2010 Volume No. 9
Number Issues per Year: 6
ISSN: 1541-4337 (online)
Months of Publication: Jan., March, May, July, Sept., Nov.
Format: Online only
CRFSFS articles are peer reviewed
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Indexing and Abstracting:
The Comprehensive
Reviews in Food Science and Food Safety is indexed and/or abstracted
in: Current Contents® (Thomson ISI).
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Advance Pricing:
Free online
Comprehensive Reviews In Food
Science and Food Safety is available for free
online. Table of Contents of each issue is available at:
www.comprevs.com
E-mail:
cs-journals@wiley.com
Agent Queries:
cs-agency@wiley.com
Toll-Free: 1-800-835-6770
Main Tel: +1 781 388 8598
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Editorial Staff:
Editor-in-Chief
Daryl B. Lund, University of Wisconsin
Manager, IFT Scientific
Journals
Amanda K. Ferguson, Institute of Food Technologists
Director of Publications
Bob Swientek, Institute of Food Technologists
Scientific Editor
Manfred
Kroger, Pennsylvania State University
Editorial Board
-
Mary Ellen Camire,
University of Maine
- Jeannine Delwiche,
Firmenich, Inc., Princeton, N.J.
-
Y. Peggy Hsieh,
Florida State University
-
John Krochta,
University of California, Davis
-
Olusola Lamikanra,
Frito Lay, Plano, Tex.
-
Gil Leveille,
Denville, N.J.
-
Jae Park, Oregon
State University Seafood Laboratory
-
Vishweshwaraiah
Prakash, Central Food Technological Research Inst., Mysore, India
-
Joe Regenstein,
Cornell University
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Published by:
Comprehensive Reviews in
Food Science and Food Safety
is published electronically by the Institute of Food Technologists, a
nonprofit scientific, educational society with an interest in global
concerns for providing a safe and wholesome food supply. Founded in
1939, IFT has 27,000 members working in food science, food technology,
and related professions in industry, academia, and government. IFT
organizes, supports, cosponsors, and hosts several meetings to provide
the food community an opportunity to exchange ideas and information.
IFT's Annual Meeting + Food Expo® is an international gathering of the
best minds in food science and technology and the largest exhibition of
its kind in the world.
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