Food Technology (magazine)
Encyclopedia
Food Technology is a monthly food science
and technology
magazine
published by the Institute of Food Technologists
(IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research
, education
, food engineering
, food packaging
, nutraceuticals, laboratory
issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.
as its editor-in-chief. This journal published both information regarding the food industry
along with research papers. The journal would become a monthly publication beginning in 1949, carrying magazine advertisements for the first time. Ball would remain as editor-in-chief until June 1950.
would succeed Ball as editor-in-chief in 1950 and hold that position until July 1952. While Kertesz served as editor, IFT would purchase Food Research in 1951 from Garand Press. Martin S. Peterson
would succeed Kertesz as editor-in-chief that year and continue in that position until December 1960. During Peterson's tenure, Food Technology would undergo two new logo and cover designs, occurring in June 1953 and August 1957, respectively. During this time, both Kertesz and Peterson would also be Editor-In-Chief of Food Research.
succeeded Peterson as editor of Food Technology in January 1961. It was also the time that Calvert L. Willey
took over as Executive Secretary of IFT. During this time, Stewart and Willey worked together to shift the basic research to the Journal of Food Science
(changed from Food Research in 1961). The formatting of Food Technology was changed to publish more feature articles, news, and applied research. Stewart would remain as Executive Editor until July 1966. By this time, Willey had centralized the publications office in Chicago, establishing a Director of Publications with Karl O. Herz. Stewart would be succeeded by Walter M. Urbain
as Scientific Editor of Food Technology in May 1966. The magazine would also have a new logo and cover design in June 1969. The final transitions would occur in 1970 and 1971 when John B. Klis succeeded Herz as Publications Director and Editor of Food Technology in April 1970, and when Ernest J. Briskey
succeeded Urbain as Scientific Editor in June 1970. Applied research of food science would transfer fully from Food Technology to the Journal of Food Science in January 1971 where they have remained ever since. During this time, Stewart, Urbain, and Briskey would also remain as Editor-In-Chief of the Journal of Food Science as well until 1971.
in food science and technology from the IFT Annual Meeting, a trend that would continue until 1997. Klis would serve until 1996 and would be succeeded by Frances R. Katz in September of that year.
, foodservice
, product development
, and pet food
in the most recent issues, and standard articles on laboratory, ingredients, nutraceuticals, food processing
, food packaging, and items related to IFT.
, regulation
, food law
, sensory analysis
, food chemistry
, food microbiology
, food additive
, food allergy
, education, food labeling regulations, bioterrorism
, and obesity
.
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
magazine
Magazine
Magazines, periodicals, glossies or serials are publications, generally published on a regular schedule, containing a variety of articles. They are generally financed by advertising, by a purchase price, by pre-paid magazine subscriptions, or all three...
published by the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
(IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research
Research
Research can be defined as the scientific search for knowledge, or as any systematic investigation, to establish novel facts, solve new or existing problems, prove new ideas, or develop new theories, usually using a scientific method...
, education
Education
Education in its broadest, general sense is the means through which the aims and habits of a group of people lives on from one generation to the next. Generally, it occurs through any experience that has a formative effect on the way one thinks, feels, or acts...
, food engineering
Food engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
, food packaging
Food packaging
Food packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed....
, nutraceuticals, laboratory
Laboratory
A laboratory is a facility that provides controlled conditions in which scientific research, experiments, and measurement may be performed. The title of laboratory is also used for certain other facilities where the processes or equipment used are similar to those in scientific laboratories...
issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.
Early history
Before 1946, IFT would publish occasional newsletters and proceedings of papers presented at the annual IFT Meetings from 1940 to 1945. By 1946, the IFT Council (its governing body) decided to publish a monthly journal on the proceedings of the 1946 Annual Meeting. The first issue of Food Technology magazine was published in January 1947 with C. Olin BallC. Olin Ball
Charles Olin Ball was an American food scientist and inventor who was involved in the thermal death time studies in the food canning industry during the early 1920s. This research would be used as standard by the United States Food and Drug Administration for calculating thermal processes in canning...
as its editor-in-chief. This journal published both information regarding the food industry
Food industry
The food production is a complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population...
along with research papers. The journal would become a monthly publication beginning in 1949, carrying magazine advertisements for the first time. Ball would remain as editor-in-chief until June 1950.
Scientific journal in the 1950s
Zoltan I. KerteszZoltan I. Kertesz
Zoltan I. Kertesz was a Hungarian-born, American food scientist who was involved in the early development of food microbiology and food chemistry...
would succeed Ball as editor-in-chief in 1950 and hold that position until July 1952. While Kertesz served as editor, IFT would purchase Food Research in 1951 from Garand Press. Martin S. Peterson
Martin S. Peterson
Martin S. Peterson was an American food scientist who was involved in food irradiation, food supplies for the United States military, and in confectionary products development. He also served as Editor-In-Chief of Food Technology and the scientific journal Food Research during the 1950s for the...
would succeed Kertesz as editor-in-chief that year and continue in that position until December 1960. During Peterson's tenure, Food Technology would undergo two new logo and cover designs, occurring in June 1953 and August 1957, respectively. During this time, both Kertesz and Peterson would also be Editor-In-Chief of Food Research.
Transition to scientific magazine
George F. StewartGeorge F. Stewart
George F. Stewart was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products...
succeeded Peterson as editor of Food Technology in January 1961. It was also the time that Calvert L. Willey
Calvert L. Willey
Calvert L. Willey was the second Executive Vice President of the Institute of Food Technologists, serving in that manner from 1961 until his 1987 retirement.-Early career:...
took over as Executive Secretary of IFT. During this time, Stewart and Willey worked together to shift the basic research to the Journal of Food Science
Journal of Food Science
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois...
(changed from Food Research in 1961). The formatting of Food Technology was changed to publish more feature articles, news, and applied research. Stewart would remain as Executive Editor until July 1966. By this time, Willey had centralized the publications office in Chicago, establishing a Director of Publications with Karl O. Herz. Stewart would be succeeded by Walter M. Urbain
Walter M. Urbain
Walter Mathias Urbain was an American physicist who helped pioneer food science innovation during World War II. His contributions include new patents and methodologies in food engineering, irradiation, and meat science.-Career:...
as Scientific Editor of Food Technology in May 1966. The magazine would also have a new logo and cover design in June 1969. The final transitions would occur in 1970 and 1971 when John B. Klis succeeded Herz as Publications Director and Editor of Food Technology in April 1970, and when Ernest J. Briskey
Ernest J. Briskey
Ernest Joseph Briskey was an American food scientist who was involved in the biological studies on meat tissue during the slaughtering process...
succeeded Urbain as Scientific Editor in June 1970. Applied research of food science would transfer fully from Food Technology to the Journal of Food Science in January 1971 where they have remained ever since. During this time, Stewart, Urbain, and Briskey would also remain as Editor-In-Chief of the Journal of Food Science as well until 1971.
Klis' editorial service
Klis saw the magazine's greatest change from 1971 until he stepped down in March 1996. During this time, Food Technology would change its logo and cover design twice, first in January 1977 and then in June 1985. The 1977 change would also show an overview being introduced that highlighted outstanding symposiaAcademic conference
An academic conference or symposium is a conference for researchers to present and discuss their work. Together with academic or scientific journals, conferences provide an important channel for exchange of information between researchers.-Overview:Conferences are usually composed of various...
in food science and technology from the IFT Annual Meeting, a trend that would continue until 1997. Klis would serve until 1996 and would be succeeded by Frances R. Katz in September of that year.
Food Technology today
Katz would serve as editor from September 1996 to March 2001 when she was succeeded by Neil H. Mermelstein, a member of the Food Technology staff from 1971 to 2007. The magazine has since undergone two changes in its publishing logo and format, the first in June 1997 and the most recent change occurring in July 2005, winning awards for the redesign. Today the magazine presents two to three featured articles, including educationEducation
Education in its broadest, general sense is the means through which the aims and habits of a group of people lives on from one generation to the next. Generally, it occurs through any experience that has a formative effect on the way one thinks, feels, or acts...
, foodservice
Foodservice
Food Service or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home...
, product development
New product development
In business and engineering, new product development is the term used to describe the complete process of bringing a new product to market. A product is a set of benefits offered for exchange and can be tangible or intangible...
, and pet food
Pet food
Pet food is plant or animal material intended for consumption by pets. Typically sold in pet stores and supermarkets, it is usually specific to the type of animal, such as dog food or cat food...
in the most recent issues, and standard articles on laboratory, ingredients, nutraceuticals, food processing
Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
, food packaging, and items related to IFT.
Topics covered over the years
Such topics covered by Food Technology since 1947 include quality, food safetyFood safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
, regulation
Regulation
Regulation is administrative legislation that constitutes or constrains rights and allocates responsibilities. It can be distinguished from primary legislation on the one hand and judge-made law on the other...
, food law
Food politics
Food politics are the political aspects of the production, control, regulation, inspection and distribution of food. The politics can be affected by the ethical, cultural, medical and environmental disputes concerning proper farming, agricultural and retailing methods and...
, sensory analysis
Sensory analysis
Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the...
, food chemistry
Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
, food microbiology
Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
, food additive
Food additive
Food additives are substances added to food to preserve flavor or enhance its taste and appearance.Some additives have been used for centuries; for example, preserving food by pickling , salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines...
, food allergy
Food allergy
A food allergy is an adverse immune response to a food protein. They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions....
, education, food labeling regulations, bioterrorism
Bioterrorism
Bioterrorism is terrorism involving the intentional release or dissemination of biological agents. These agents are bacteria, viruses, or toxins, and may be in a naturally occurring or a human-modified form. For the use of this method in warfare, see biological warfare.-Definition:According to the...
, and obesity
Obesity
Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy and/or increased health problems...
.