Food Technology
A Publication of the Institute of Food Technologists
 Purpose and Scope:
Established in 1947, Food Technology is the monthly publication of the Institute of Food Technologists. The editorial purpose is to present information regarding the development of new and improved food sources, products, and processes; their proper utilization by industry and the consumer; and their effective regulation by government agencies.
Food Technology provides news and analysis of the development, use, quality, safety, and regulation of food sources, products, and processes for food scientists and other interested individuals in the food and supplier industries, government, and academia. Each issue contains in-depth technical feature articles on all aspects of food science and technology; news of the food industry, its companies, people, and associations; news of the Institute of Food Technologists; and regular columns on business/marketing, consumer trends, regulatory impact, science communications, culinary concepts, ingredients, nutraceuticals, laboratory, processing, and packaging.
Intended Readership:
Food scientists, food technologists, food engineers, nutritionists, biotechnologists, microbiologists, packaging scientists, and other personnel involved in any aspect of food science and technology.
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Bibliographic Information:
2008 Volume No. 62
Number Issues per Year: 12
Frequency: Monthly
ISSN: 0015-6639
Months of Publication: January–December
Print Format: 8-1/8 inches wide x 10-7/8 inches high; 300-dpi photographs; coated paper
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Indexing and Abstracting:
Food Technology is indexed & abstracted in: Academic Index; AgBiotech; AgeLine; Agricola; Applied Science & Technology Index (Oct 1983-); Articles in Hospitality & Tourism; ASCA Research Alert; Bibliography of Agriculture; Biodeterioration Abstracts; Biological & Agricultural Index (Jan 1983-); Biological Abstracts; Biotechnology & Bioengineering Abstracts; Chemical Abstracts; Chemical Engineering & Biotechnology Abstracts; Chemical Industry Notes; Chemical Titles; Chemoreception Abstracts; Current Advances in Ecological & Environmental Sciences; Current Contents; Current Packaging Abstracts; Dairy Science Abstracts; Engineering Index; Environmental Engineering Abstracts; Environmental Science & Pollution Management; Excerpta Medica; Food Science & Technology Abstracts; General Science Index (Jun 1984-); Health & Safety Science Abstracts; Health Index; Horticultural Abstracts; IBR; Index to Science Reviews; Index Veterinarius; INIS Atomindex; International Packaging Abstracts; Maize Abstracts; Microbiology Abstracts; Nutrition Abstracts & Reviews; Nutrition Research Newsletter; Packaging Science & Technology.
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Advance Pricing:
2008 Yearly Subscription Rate – Print – 12 issues
U.S.A. and Mexico: $175
Canada: $185 (please add 6% GST tax to cost of subscription)
Elsewhere: $195
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Editorial Staff:
Editor-in-Chief: Bob Swientek
Executive Editor: Neil H. Mermelstein
Senior Associate Editor: Donald E. Pszczola
Assistant Editor: Karen Nachay
Internet Editor: James H. Giese
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Published by:
Food Technology is published 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 22,000 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 food
ingredients in the world.
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