''Food Technology'' is a monthly

food science Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the developm ...

and

technology Technology is the application of knowledge to reach practical goals in a specifiable and reproducible way. The word ''technology'' may also mean the product of such an endeavor. The use of technology is widely prevalent in medicine, science, ...

magazine A magazine is a periodical publication, generally published on a regular schedule (often weekly or monthly), containing a variety of content. They are generally financed by advertising, purchase price, prepaid subscriptions, or by a combinatio ...

published by the

Institute of Food Technologists The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from ...

(IFT) in

Chicago, Illinois (''City in a Garden''); I Will , image_map = , map_caption = Interactive Map of Chicago , coordinates = , coordinates_footnotes = , subdivision_type = Country , subdivision_name ...

. The magazine addresses current issues related to food science and technology, including

research Research is "creativity, creative and systematic work undertaken to increase the stock of knowledge". It involves the collection, organization and analysis of evidence to increase understanding of a topic, characterized by a particular att ...

education Education is a purposeful activity directed at achieving certain aims, such as transmitting knowledge or fostering skills and character traits. These aims may include the development of understanding, rationality, kindness, and honesty. Va ...

, food engineering,

food packaging Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations ...

nutraceuticals A nutraceutical or bioceutical is a pharmaceutical alternative which claims physiological benefits. In the US, "nutraceuticals" are largely unregulated, as they exist in the same category as dietary supplements and food additives by the FDA, und ...

laboratory A laboratory (; ; colloquially lab) is a facility that provides controlled conditions in which scientific or technological research, experiments, and measurement may be performed. Laboratory services are provided in a variety of settings: physicia ...

issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.

History

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 Ball as its editor-in-chief. This journal published both information regarding the

food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditiona ...

along with research papers. The journal would become a monthly publication beginning in 1949, carrying magazine

advertisement Advertising is the practice and techniques employed to bring attention to a product or service. Advertising aims to put a product or service in the spotlight in hopes of drawing it attention from consumers. It is typically used to promote a ...

s for the first time. Ball would remain as editor-in-chief until June 1950.

Scientific journal in the 1950s

Zoltan I. Kertesz 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 Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingest ...

'' 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.''

Transition to scientific magazine

George F. Stewart 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 A journal, from the Old French ''journal'' (meaning "daily"), may refer to: *Bullet journal, a method of personal organization *Diary, a record of what happened over the course of a day or other period *Daybook, also known as a general journal, a ...

'' (changed from ''

'' 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.

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

symposia ''Symposia'' is a genus of South American araneomorph spiders in the family Cybaeidae, and was first described by Eugène Simon in 1898. Species it contains six species in Venezuela Venezuela (; ), officially the Bolivarian Republic o ...

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

foodservice The foodservice (US English) or catering (British English) industry includes the businesses, institutions, and companies which prepare meals outside the home. It includes restaurants, school and hospital cafeterias, catering operations, and many ...

, product

development Development or developing may refer to: Arts *Development hell, when a project is stuck in development *Filmmaking, development phase, including finance and budgeting *Development (music), the process thematic material is reshaped *Photographi ...

, and

pet food Pet food is animal feed 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. Most meat used for animals is a byproduct of the human food indu ...

in the most recent issues, and standard articles on laboratory, ingredients,

food processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industr ...

, food packaging, and items related to IFT.

Topics covered over the years

Such topics covered by ''Food Technology'' since 1947 include quality,

food safety Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illness resulting from t ...

regulation Regulation is the management of complex systems according to a set of rules and trends. In systems theory, these types of rules exist in various fields of biology and society, but the term has slightly different meanings according to context. For ...

food law {{Commons category, Food law Law Law is a set of rules that are created and are enforceable by social or governmental institutions to regulate behavior,Robertson, ''Crimes against humanity'', 90. with its precise definition a matter of longs ...

sensory analysis Sensory analysis (or sensory evaluation) is a science, scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (visual perception, sight, olfaction, smell, taste, touch and Hearing ( ...

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, milk as examples. It is similar to biochemist ...

, food microbiology,

food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salt ...

food allergy A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure ...

, education, food labeling regulations,

bioterrorism Bioterrorism is terrorism involving the intentional release or dissemination of biological agents. These agents are bacteria, viruses, insects, fungi, and/or toxins, and may be in a naturally occurring or a human-modified form, in much the same ...

, and

obesity Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it may negatively affect health. People are classified as obese when their body mass index (BMI)—a person's we ...

References

* Banasiak, K. "Mermelstein named executive editor, Swientek editor-in-chief." ''Food Technology.'' December 2004: p. 99. * "''Food Technology'' wins design awards." ''Food Technology.'' December 2006: p. 96. * Mermelstein, N.H. and F.R. Katz. "Advancing Food Science and Technology for Fifty Years." ''Food Technology.'' January 1997: pp. 8–11.

External links

{{portal, Food
Online access of current issue of ''Food Technology''

IFT website
Magazines established in 1947 Science and technology magazines published in the United States Professional and trade magazines Monthly magazines published in the United States Magazines published in Chicago 1947 establishments in Illinois