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The Journal of Food Science Education seeks contributions, especially from members of industry and agencies who facilitate training efforts in food science, and from members of academic institutions.
The journal accepts articles on topics such as problem-based learning, development of teachers and students, innovative learning techniques, forms of motivation and how to promote them, learning styles, curricular comparisons, outcome assessment, continuing education, workplace education, innovative laboratory exercises, community-based education, interpersonal and human relationship development of students, and communication skills.
See below for our editorial policies, style guide, and manuscript submission information.
GENERAL EDITORIAL POLICIES
Authorship criteria and author responsibility. IFT is proud of the high quality of research reported in its journals and is dedicated to maintaining a high level of professionalism. However, because of reports of fraud and plagiarism in scientific literature, we remind authors of their obligations when submitting manuscripts for publication.
Authorship criteria. Authors must: (1) have contributed substantially to one or more of the following aspects of the work: conception, planning, execution, writing, interpretation, and statistical analysis; and (2) be willing to assume public responsibility for the validity of the work. Membership in the Institute of Food Technologists is not a prerequisite for consideration of manuscripts for publication.
Exclusivity of work. The corresponding author must verify, on behalf of all authors (if more than one), that neither this manuscript nor one with substantially similar content has been published, accepted for publication, or is being considered for publication elsewhere, except as described in an attachment.
Disclosure requirements. With manuscript submission, authors must disclose affiliation or involvement, either direct or indirect, with any organization or entity with a direct financial interest in the subject matter or materials discussed in the manuscript (for example, employment, consultancies, stock ownership, grants, patents received or pending, royalties, honoraria, expert testimony). Specifics of the disclosure will remain confidential. If deemed appropriate by the Scientific Editor, a general statement regarding disclosure will be included in the Acknowledgment section. Authors must disclose, in the Acknowledgment section of the manuscript, all sources of support for the work, both financial and material.
COPYRIGHT
Copyright to published manuscripts becomes the sole property of the Institute of Food Technologists. The corresponding author will be asked to sign a Copyright Transfer Agreement on behalf of all authors. In instances where the work cannot be copyrighted (works authored solely by government employees as part of their employment duties), this requirement is waived.
Reproduction of all or a portion of a JFSE article by anyone, including authors, is prohibited, unless prior permission is received from IFT. Authors have the right to reproduce extracts from the paper with proper acknowledgment and retain the right to any patentable subject material that might be contained in the article.
Requests for permission to reproduce material should be made in writing to: Amanda Ferguson, Manager, IFT Scientific Journals
Institute of Food Technologists
525 W. Van Buren, Suite 1000
Chicago, IL 60607
Phone: (312) 604-0276
Fax: (312) 596-5676
E-mail: akferguson@ift.org..
DISCLAIMER
Opinions expressed in articles published in this journal are those of the author(s) and do not necessarily represent opinions of the IFT. IFT does not guarantee the appropriateness for any purpose, of any method, product, process, or device described or identified in an article. Trade names, when used, are only for identification and do not constitute endorsement by IFT.
CRITERIA FOR MANUSCRIPT ACCEPTANCE
Manuscript acceptability is based primarily on appropriateness and importance of the topic; clarity of objectives, methods, substance of the results; thoroughness with which the results are discussed; and appropriateness of the conclusions.
PERMISSION TO PUBLISH
If the paper has been presented at a meeting of an organization other than IFT, the author must certify that he/she has freedom to offer it to IFT for publication.
JOURNAL SECTIONS
Authors are asked to indicate the desired section for their manuscript when submitting the paper. They may choose from:
JFSE—Research in food science education. Contributions of the following nature are encouraged: investigations using new ideas, new educational tools, and/or novel approaches or solutions in food science education where a hypothesis is tested or an objective is investigated using multiple experiments, pre- and post-testing procedures, or correlational studies; the testing and outcome of these new approaches in joint ventures with other disciplines or learning communities, and/or in integrated or distance education courses.
JFSE—Reviews and trends. Reviews of important developments or trends in food science education are encouraged, since advances in a field can only result from an understanding of what has already been accomplished. Manuscripts should provide in-depth coverage of a defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented.
JFSE—Innovative laboratory exercises. Food science laboratory exercises are hands-on activities so articles should be structured in a format immediately useful to instructors. The article should consist of an introduction addressing the objectives of the activity in terms of student learning; the basic principles and real-world applications; the curricular objectives(s) it fulfills; the chemicals, supplies, and instruments required, and a description of how it is carried out.
JFSE—Classroom techniques. Papers are encouraged in the areas of new methods testing, distance education, curricula comparisons, cooperative and collaborative learning techniques; generation of student excitement for learning; unique approaches to presentation of material; assessment techniques of curricular, professional, and interpersonal skills objectives; and use of computers and computer programs to facilitate the learning of food science information.
JFSE—Tips for better learning. Food industry trainers, faculty members, extension specialists, and government supervisers often have exercises, case studies, or assessment techniques that are effective in their training sessions, laboratories, or classrooms. This section is for those individuals who wish to share (and document) their techniques with others—without writing a full paper. Information in this section is descriptive, concise, and tested (no more than one published page—about 1000 words). It should include a brief description of the exercises, how it's used, the results obtained, and how results were used. Manuscripts do not undergo full peer-review. Associate Editors evaluate and make recommendations for publication.
JFSE—Letters to the editor. The editors welcome comments, observations, and different perspectives, and suggestions for improvement from readers on concepts and techniques published in previous JFSE articles, or for the need for research in specific areas.
MANUSCRIPT REQUIREMENTS
Unless otherwise stipulated, the style and format of manuscripts submitted to JFSE should follow the "Scientific Style and Format: The CBE Manual for Authors, Editors and Publishers" 1994, 6th ed. (Cambridge University Press, New York). For convenience, refer to articles in the latest issue of the journal for details or contact the JFSE editorial office with your questions.
Use the English language (American spelling and usage) and the SI system (Systeme International d’Unités, often referred to as "International Units") for measurements and units.
Manuscripts on original research
Manuscripts on original research should include the following elements.
Title page, as p. 1. Include:
- Full title (be concise)
- Name(s) of author(s) and author affiliation(s) with complete address(es);
- Contact information for the corresponding author, including full name, complete mailing address, telephone, fax, and electronic mailing address.
- Short version of title (less than 40 letters and spaces).
- Choice of the journal section in which you would like your article to appear, choosing from those listed above.
- Previous address(es) of author(s) if research was conducted at a place different from current affiliation.
Abstract Page, as p. 2. Include:
- An abstract not exceeding 250 words; all acronyms and abbreviations defined; no references cited. State what was done, how it was done, major results, and conclusions
- Five key words for indexing purposes.
Introduction. In two pages or less, review pertinent work, cite key references, explain importance of the subject matter, and state objectives of your work.
Materials & Methods. (If applicable.) Provide sufficient detail so techniques or work can be repeated. Describe new methods in detail; accepted methods briefly with references. Use subheadings as needed for clarity.
Use of Trade names. Trade names are to be avoided in defining products or services whenever possible. If naming a product or service trade name cannot be avoided, the trade names of other like products or service also should be mentioned, and first use should be accompanied by the superscript symbol ™ followed in parentheses by the owner’s name. If a product or service trade name is used, it is imperative that the product be described in sufficient detail so the nature of the product or service will be understood by professionally trained readers. Do not use trade names in titles.
Use of abbreviations and acronyms. At first text use, define in parentheses. Do not use abbreviations and acronyms in titles.
Conclusion. State conclusions (not a summary) briefly.
References. List only those references cited in the text. Required format of references is described below.
Acknowledgments. List sources of financial or material support and the names of individuals whose contributions were significant but not deserving of authorship. Acknowledgment of an employer’s permission to publish will not be printed.
Tables. Number each table with Arabic numerals. Place a descriptive caption at the top of each table. Print one table per page. Columns and their headings are usually (but not always) used to display the dependent variable(s) being presented in the table. Footnotes should be identified by lower case letters appearing as superscripts in the body of the table and preceding the footnote below the table. The same data should not appear in both tables and figures.
Figures (graphs, charts, line drawings, photographs). Supply one illustration per page with the figure number indicated in the lower corner of page; figure and figure numbers should appear on the same page. Figure captions should be double-spaced and listed consecutively on page(s) separate from figures; use Arabic numerals. Include one original set of illustrations with an original manuscript, marked, "ORIGINAL."
Authors are responsible for obtaining permission to reproduce previously copyrighted illustrations. Proof or certification of permission to reproduce is required.
Lettering, data lines, and symbols must be sufficiently large so as to be clearly visible when the figure is reduced to a size commonly used in the journal. When a color presentation is deemed necessary, please note this in the cover letter of the submission.
REVIEW MANUSCRIPTS
Essential elements (described elsewhere except for "text") are title page, abstract, introduction, text, conclusion, and references. Summary tables and figures dealing with key points should be used liberally. The review should begin with a statement describing the importance of the topic and the objectives of the review. A standard format for headings in the text is not required, but headings and subheadings should be used whenever needed to improve the clarity and readability of the presentation. Authors are encouraged to consult with the Scientific Editor before preparing a review for consideration.
REFERENCE FORMAT
Manuscripts intended for all sections of the journal should follow the name-year reference format of the Council of Science Editors (formerly Council of Biology Editors). Cite only necessary publications. Primary rather than secondary references should be cited, when possible. It is acceptable to cite work that is "in press" (that is, accepted but not yet published) with the pertinent year and volume number of the reference. Work that is "submitted" but not yet accepted should not be cited.
In text. Cite publications in text with author name and year. Use "and others" rather than "et al." In parenthetical citations, do not separate author and year with a comma. Use commas to separate publications in different years by the same author. Semi-colons separate citations of different authors. Cite two or more publications of different authors in chronological sequence, from earliest to latest. For example:
- Today, these food science jobs require competencies that are not routinely part of the curriculum (Brown 1996).
- Smith and others (1994) reported on problem-based learning in the biology curriculum…
- ... and work (Dawson and Briggs 1984, 1987) has shown that ...
- ... and work (Dawson 1984; Briggs 1999) has shown that ...
In References section. List only those references cited in the text. References should be listed alphabetically by the first author’s last name. Single author precedes same author with co-authors. Type references flush left as separate paragraphs. Do not indent manually. Let the text wrap. Use the following format.
- Journal articles: Author(s). Year. Article title. Journal title volume number (issue number): inclusive pages.
Example: Citation in text: (Litzenberg and others 1999)
Litzenberg, KK, Gorman, WD, Schneider, VE. 1983. Academic and professional programs in agribusiness. Amer. J. Agric. Econ. 65(5):1060-1064.
- Books: Author(s) or editor(s). Year. Title. EDITION OF VOLUME IF RELEVANT. Place of publication: Publisher name. Number of pages.
Example: Citation in text: (Angelo and Cross 1993)
Angelo, TA, Cross, KP. 1993. Classroom assessment techniques, a handbook for college teachers.2ND ed. San Francisco: Jossey-Bass. 682 p.
- Chapter: Author(s) of the chapter. Year. Title of the chapter. In: author(s) or editor(s). Title of the book. Edition or volume if relevant. Place of publication: Publisher. Inclusive pages of the chapter.
Example: Citation in text: (Selfe and others 1986)
Selfe C, Petersen BT, Nahrgang, CL. 1986. Journal Writing in Mathematics. In: Young A, Fulwiler T, editors. Writing Across the Disciplines: Research into Practice. Upper Monclair, NY: Boynton-Cook. p 192-207.
For journal abbreviations and other examples of reference formats please refer to articles in a 2000 issue of the Journal of Food Science (JFS) or contact the JFSE editorial office at IFT.
EDITORIAL REVIEW AND PROCESSING
Peer Review. All submitted manuscripts are screened by the editor for importance, substance, appropriateness for the journal, general quality, and amount of new information provided. Those failing to meet current standards are rejected without further review. Those meetings these initial standards are sent to referees for peer review. Referees' identities are not disclosed to the author. Author identities are disclosed to the referees. Referee comments are reviewed by a member of the JFSE Editorial Board and he/she, often after allowing the author to make changes in response to the referee’s comments, advises the Scientific Editors to either accept or reject the manuscript. The member of the Editorial Board informs the author of the final decision.
Rejected manuscripts. Rejected manuscripts may, in some instances, be appropriate for publication in other journals. Rejected manuscripts will not be returned to authors unless this has been specifically requested in the original cover letter. Original illustrations and photographs will be returned.
Accepted manuscripts. The author(s) will be asked to review a copyedited page proof. The author(s) is responsible for all statements appearing in the galley proofs. The author will be informed of the estimated date of publication.
Inquiries regarding status of the manuscript. Direct inquiries to: Amanda Ferguson, Manager, IFT Scientific Journals; Institute of Food Technologists, 525 W. Van Buren, Suite 1000, Chicago, IL 60607; Telephone: (312) 604-0276; Fax: (312) 596-5676; E-mail: akferguson@ift.org.
INSTRUCTIONS FOR SUBMITTING A MANUSCRIPT
Electronic submission
All manuscripts must be submitted electronically at http://mc.manuscriptcentral.com/jfs.
After creating a new account (or accessing your existing account if you have submitted a paper to any of IFT's Scientific Journals before), click on “Journal of Food Science Education ,” and follow instructions for authors. Be sure to provide the names, titles, and communication data (telephone number; postal, fax and e-mail addresses) of three individuals you consider appropriate referees for your manuscript.
If you encounter problems, please contact Amanda Ferguson, Manager, IFT Scientific Journals.
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