Author Style Guide for IFT Scientific Journals

Editorial Policies | Journals and Sections | Manuscript Requirements | Review and Processing

The Institute of Food Technologists (IFT) publishes scientific journals to provide its members with high-quality scientific information in the area of food science and technology. The Journal of Food Science (JFS), available with subscription in print and/or online, provides results of original research and short interpretive reviews on the physical, chemical, and biological aspects of food science and technology. Comprehensive Reviews in Food Science and Food Safety (CRFSFS), available online only and currently open access, provides in-depth interpretive reviews in these same areas, and in risk analysis. The Journal of Food Science Education (JFSE), available online only and open access, provides information of all kinds relevant to those involved in food science education at all levels. IFT is dedicated to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.

Authorship Criteria and Author Responsibilities
This material is provided for those authors who may be unaware of generally accepted professional standards.

To serve IFT journals readership, as you prepare your paper, please carefully consider papers published recently in the Journal of Food Science for relevance to your study.

Authorship is restricted to those who:

1. Have contributed substantially to one or more of the following aspects of the work: conception, planning, execution, writing, interpretation, and statistical analysis.
2. Are willing to assume public responsibility for the validity of the work.

(see "Page Charges" below).

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. It is the authors’ responsibility to ensure the integrity of all submitted works. For further guidance, see the Wiley-Blackwell Publication Ethics Guide at http://www.blackwellpublishing.com/Publicationethics.

Disclosure requirements
Troublesome situations have arisen where a reader accuses an author of bias because of undisclosed financial interests in the results of a publication. To help avoid such embarrassing instances, each author, when submitting a manuscript, must disclose any meaningful affiliation or involvement, either direct or indirect, with any organization or entity with a direct financial interest in the subject matter or materials discussed (for example, employment, consultancies, stock ownership, grants, patents received or pending, royalties, honoraria, expert testimony). These kinds of financial involvement are fairly common, unavoidable, and generally do not constitute a basis for rejecting a manuscript. 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 of the manuscript. The Acknowledgment section must also reveal all sources of support for the work, both financial and material.

Copyright
The corresponding author will be asked to sign a Copyright Assignment Form on behalf of all authors upon acceptance of the manuscript. Copyright to published manuscripts becomes the sole property of IFT, except in cases where the work cannot be copyrighted (for example, works authored solely by government employees as part of their employment duties).

Disclaimer
Opinions expressed in articles published in an IFT 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.

Publication Criteria
Factors considered when judging the suitability of a manuscript for publication are: Interest readers will have in the subject; Relevance to human foods; Originality, scientific quality (including appropriateness of the experimental design and methods, depth of investigation, proper statistical analysis of the data); Importance and substance of the results, and the thoroughness and accuracy with which the results are interpreted.

Page and Color Charges
Manuscripts on original research are subject to the following page charges:

IFT Members: There are no page charges for papers submitted by IFT Members after January 1, 2007.
Non-Members: $85 per printed page for the first 4 pages ($120 per page for each additional page).
For all authors, color can be included for an additional fee of $500 per color figure. Alternately, figures may be published in color online but in grayscale in the print version at no charge.

When payment is possible only from an author’s personal funds, and this means of payment would impose undue financial hardship, a request for partial or full waiver of this charge can be made, provided this is done prior to publication. In this instance, a statement certifying that the author’s employer(s) is unable to pay because of financial distress, and that the author cannot personally pay because this would impose an undue financial burden, signed by both the author and the employer, should be sent -- prior to publication – to the Managing Editor by email to jfs@ift.org or by fax to 312.596.5676.

Concise Reviews and Hypothesis Papers are exempt from page charges, provided the Scientific Editor (Daryl B. Lund, dlund@cals.wisc.edu) is consulted and issues an invitation in advance of submission. There are no page charges for manuscripts published in JFSE and CRFSFS.

Reprints
Following acceptance of a paper and prior to publication, the author will be given the opportunity to purchase reprints. An order form and rate schedule will be included with the manuscript's page proof. Reprints can also be ordered anytime after publication.

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.

Letters to the Editor
Comments, observations, different perspectives, and suggestions for improvement on concept and techniques previously published, or for the need for research in specific areas, are welcome and accepted by all three journals. Send letters to Daryl B. Lund (JFS), Manfred Kroger (CRFSFS), or Grady Chism (JFSE).

Authors are asked to indicate the desired section for their manuscript when submitting the paper. Choose among:

Journal of Food Science

JFS: Concise Reviews and Hypotheses in Food Science
Scientific Editor: Daryl B. Lund. Covers all aspects of food science identified in the descriptions of sections in JFS. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy.

JFS: Food Chemistry
Scientific Editor: David B. Min. Coverage of original research on mechanisms, kinetics, and analytical methods of chemical and biochemical interactions of foods and food components that affect food value, nutritional quality, and physical functionality; structural identifications and/or functions of water; nutraceuticals; bioactive compounds, macronutrients including proteins, carbohydrates, and lipids; micronutrients including minerals and vitamins; phytochemcials, and food additives (such as hydrocolloids, emulsifiers, antioxidants, flavors, colorants, dietary fiber, sweeteners, stabilizers, and enzymes); chemistry of modification of food ingredients or components to improve functionality and nutritional quality.

JFS: Food Engineering and Physical Properties
Scientific Editor: M. Anandha Rao. Coverage of original research on engineering aspects of unit operations associated with food preservation/processing, and food waste recovery, with emphasis on systems design and analysis, modeling, simulation, and optimization, as well as: measurement and interpretation of physical, rheological, and thermodynamic properties, and materials science of food and food packaging, including surface properties and interactions, and glass transitions. Manuscripts on food properties should contain quantitative supporting data and interpretation of observations in terms of either microstructure or chemical composition.

JFS: Food Microbiology and Safety
Scientific Editor: Catherine Donnelly. Coverage of original research on basic and applied aspects of foodborne pathogens and spoilage organisms; food fermentation and preservation; microbial growth and inactivation; and microbial detection methods: efficacy of new processing technologies for achieving microbial inactivation; molecular basis for microbial inactivation and inhibition through genome sequencing and mapping; molecular technologies to assist in the rapid identification and discrimination of target pathogens; behavior of probiotic bacteria and starter cultures towards bacterial pathogens; microbiological criteria for foods for regulatory and food safety assurance; epidemiological surveillance of bacterial pathogens; novel chemicals, food components or technologies which promote food safety by achieving microbial/viral/parasite inactivation or inhibition; and mathematical modeling to predict the behavior of pathogen/food interactions.

JFS: Sensory and Food Quality
Scientific Editor: Herbert Stone. Coverage of original basic and applied research related to quantitative and subjective assessments of food quality, either sensory (appearance, color, odor, flavor, and/or texture), physical, chemical, nutritional, and/or combinations; quality attributes of food as influenced by ingredient technology, processing, packaging, and storage.

JFS: Nanoscale Food Science, Engineering, and Technology
Scientific Editor: M. Anandha Rao. Coverage of original research on fundamental principles of producing, analyzing, and characterizing nanoscale food particles (materials with at least one dimension at roughly between 1 to 100 nm); nanoscale materials; nanoscale-based devices and systems for detection and intervention technologies for food safety and quality; characterization and standards include transport phenomena, kinetics, catalysis, and rheological investigations on functionality of nanoscale food particles in dispersions, gels, foams, and emulsions; experimental and theoretical studies on product stability and sensory properties; toxicological, physiological, and metabolic studies; societal considerations; application of nonfood nanoscale particles that extend the shelf life of foods (such as packaging).

JFS: Health, Nutrition, and Food
Scientific Editor: Tung-Ching Lee. Coverage of original research that integrates food science and technology with applied personal and public health nutrition. Topics may include: studies on nutritional and health impacts of foods and food components using human subjects or appropriate animal models; adaptation and application of technologies that enhance the content and/or biological availability of healthful components in foods; effects of postharvest handling, processing, and storage on the stability and biological activity of bioactive food components and nutraceuticals; preparation and analysis of functional foods; and methods development for analysis of bioactive food ingredients and their metabolites.

JFS: Toxicology and Chemical Food Safety
Scientific Editor: David B. Min. Coverage of original research papers on occurrence, safety and toxicological evaluation, detoxification, conditions of formation, analysis, regulatory control, and surveillance of natural and man-made chemical compounds in food including pesticide and veterinary drug residues, environmental contaminants, anti-nutritive compounds, natural toxins, mycotoxins, trace elements, migrants from food packaging, contaminants formed during food processing, and food allergens; toxic effects, in animals or humans, of natural or man-made chemical compounds occurring in food including potential beneficial and possible adverse health effects created by the interaction of components within the food matrix to scripted or OTC medications or dietary supplements.

Performance Attributes
● Data from Journal Citation Reports, 2008: Impact Factor 1.489; 5-year Impact Factor 1.628
● Manuscript acceptance rate (2009): about 40%

E-Journals 

Comprehensive Reviews in Food Science and Food Safety (CRFSFS)
Scientific Editor: Manfred Kroger. In-depth, extended reviews covering the chemistry, physics, engineering, microbiology, physiology, nutritional or sensory properties, analysis, risk analysis (assessment, management, communication), genetic modification, cost, government regulation, or psychological aspects of foods, food ingredients, food packaging, food processing/storage or food safety. Occasional­ly, special government and institutional re­ports are published, as well as symposium proceedings and reviews of books deemed to be comprehensive. CRFSFS had an Impact Factor of 3.526 in 2008, ranking 3rd out of 107 journals in the field.

Journal of Food Science Education (JFSE)
Scientific Editor: Grady Chism. The journal invites contributions pertaining to food science education from faculty of K–12 schools, faculty at all levels of academic institutions, or from persons who facilitate education in government and industry.

Topics may include: Research in food science education. Results of original research involving new ideas, new educational tools, and/or novel approaches in food science education. Reviews. Recent important developments or trends in food science education. Innovative laboratory exercises and demonstrations. Innovative procedures in a format immediately useful to educators. Learning techniques and their assessment. New methods testing, distance and workplace education, curricular com­parisons, cooperative and collaborative learning techniques, unique approaches to learning information, educational concepts, techniques for assessing curricular, professional, interpersonal skills development, and similar topics. Book reviews on learning and educational developments as well as food science texts.

When submitting a manuscript through ScholarOne Manuscripts (http://mc.manuscriptcentral.com/jfs), please indicate your section/journal choice in the "Comments to Editor-in-Chief" window. Specify one of the following: Original research, Review, Innovative laboratory exercise or demonstration, Classroom technique, Teaching tip, Book review, or Letter to Editor.

Jim Bird’s quarterly column “Food Science Education Publications and Websites” highlights innovative publications and websites in food science education. If you know of a website or a recent publication that you believe other readers would like to know about, please submit the full text of the article or the URL for the website and an annotation of not more than 125 words. We welcome your resources and comments on this column. Material should be submitted to: Jim Bird, Science & Engineering Center, Fogler Library, Univ. of Maine, Orono, ME 04469, or e-mail [Jim.Bird@umit.maine.edu]. If e-mailing, please put “JFSE submission” in the subject line.

Manuscript Requirements

General Instructions

Use the English language (American spelling and usage) and the SI system (Système International d'Unités, often referred to as "International Units") for measurements and units.

Unless otherwise stipulated, the style and format of manuscripts submitted to JFS and the two online e-journals should follow Scientific Style and Format: The CSE Manual for Authors, Editors and Publishers 2006, 7th ed. (Council of Scientific Editors, Reston, VA). For convenience, refer to articles in the latest issue of the journal for details or contact the JFS Editorial Office with your questions.
Review the Supplementary Instructions (see below) for preparing manuscripts on special topics (flavor, fruits and vegetables, nutrition, engineering, and so forth).

Footnotes are not published in IFT Scientific Journals. If necessary, place footnote material directly in the text, separated by parentheses.
All manuscripts should be submitted electronically through ScholarOne Manuscripts (http://mc.manuscriptcentral.com/jfs). See the Manuscript Submission page for details.

Research Paper Template (MS Word)
Use this working template as a visual guideline. Simply remove the guides and fill in the appropriate information.

Page Format

• Continuous line numbering for the entire manuscript is mandatory.
• Double space entire manuscript.
• Submitted manuscripts must list full names for all authors; that is, full first/given name(s), middle initial(s), and last/surname(s).
• Failure to comply with these formatting instructions can result in automatic rejection of the manuscript.

Tables

• Enter a short descriptive caption at the top of each table, preceded by an identify­ing Arabic numeral.
• Enter one table per page positioned as close as possible to the citation.
• Columns and their headings are normally (but not always) used to display the dependent variable(s) being presented in the table. Footnotes should be identified by lowercase 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.
• All data reported in numerical form must take into account significant figures.

Figures (graphs, charts, photographs, and other illustrations)

(a) General instructions

• Enter a descriptive caption at the bottom of each figure, preceded by an identifying Arabic numeral.
• Enter one figure per page positioned as close as possible to its citation.
• You are responsible for obtaining permission to reproduce copyrighted figures. Proof of permission to reproduce is required.
• Submit your figures at least twice the size they will appear when published at 300 dots per inch (dpi) or greater.
• Be sure to use lettering, data lines, and symbols sufficiently large and thick to be clearly legible when the figure is reduced to the normal published size.
• All data reported in numerical form must take into account significant figures.
• Avoid redundancy between the figure caption and information in the figure.
• When a color presentation is deemed necessary, please note this at the indicated point during electronic submission of your manuscript. There is a color printing fee of $500 per figure, invoiced before publication; alternately, figures can be color online but grayscale in print for no charge.

(b) Special instructions for graphs

• Keep as simple as possible.
• Dependent variable should be presented on the vertical axis (y or ordinate).
• Independent variable should be presented on the horizontal axis (x or abscissa).
• The label for each axis should be parallel to, and centered on, the axis; that is, the label for the vertical axis should be rotated 90° counterclockwise from normal.
• Axis labels should be followed by the units of measurement in parentheses, with abbreviations shown elsewhere in these Instructions.
• Range of values presented on each axis should be no larger than the range of values being presented.
• All data reported in numerical form must take into account significant figures.
• If data lines are close together and/or intersect, do not present more than 4 lines per figure.
• If data lines are well separated and few or none intersect, a maximum of about 8 lines per figure may be entered.
• Identify lines directly, if feasible. If not, enter key box at a blank area inside the graph.
• Avoid simultaneous use of a new symbol and a new line style.
• Avoid, if possible, presenting more than 8 data bars per figure.
• Avoid using shades of gray on bars or lines.

Multimedia files

• Multimedia (audio, video, and animation) files can be published as Supporting Information attached to an article. Multimedia files must include important, ancillary information that is relevant to the parent article but which cannot appear in the printed edition (if applicable) of the journal. The responsibility for scientific accuracy and file functionality remains entirely with the authors. A disclaimer will be displayed to this effect.
• Quicktime, MPEG, or AVI video files are accepted. All video clips must be created with commonly-used codecs, and the codec used should be noted in the supporting information legend. Video files should be tested for playback before submission, preferably on computers not used for their creation, to check for any compatibility issues.
• Please try to restrict individual file sizes to 5Mb maximum (zipped or unzipped). Larger files may be hosted, but these can lead to download issues for users. Files over 10Mb will be rejected outright unless special arrangements have been made with the Managing Editor. For further guidance on submitting multimedia files, contact Amanda Ferguson at mailto:akferguson@ift.org

Manuscripts on original research

Manuscripts on original research should include the following elements.

Title page as page 1.
Include:

1. Full title (be concise) Use Title Case.
2. Name(s) of author(s) and author affiliation(s) with complete address(es);
3. Contact information for the corresponding author, including full name, complete mailing address, telephone, fax, and e-mail address.
4. Short version of title (less than 40 letters and spaces) followed by an ellipse ( . . . ).
5. Choice of the journal section in which you would like your article to appear, choosing from those listed above.
6. Previous address(es) of author(s) if research was conducted at a place different from current affiliation.
7. ScholarOne Manuscripts will indicate where this information should be entered.

Abstract, starting on page 2
Include:

1. 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.
2. Five key words for indexing purposes. It is highly recommended to choose keywords from our established list in ScholarOne Manuscripts, when possible, to aid in consistency.

Practical Application (Optional)

1. Enter “Practical Application:” followed by a brief description, in layman’s terms, of the potential industrial or consumer application of the research presented in your paper. Keep the description short, about 1 to 3 sentences, and in language non-scientist readers can easily understand. The brief should describe probable uses for your work, whether for direct commercial application, to aid in further research efforts, or for consumer impact. Do not make unreasonable claims that cannot be derived from the work described in the paper.
2. ScholarOne Manuscripts will indicate where this information should be entered

"Introduction"
In two pages or less, review pertinent work, cite key references, explain importance of the research, and state objectives of your work.

"Materials and Methods"
Provide sufficient detail so 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 whenever possible. If naming a product trade name cannot be avoided, the trade names of other like products also should be mentioned, and first use should be accompanied by the superscript symbol ™ or ®, followed in parentheses by the owner's name. If a product trade name is used, it is imperative that the product be described in sufficient detail so the nature of the product will be understood by professionally trained readers. Do not use trade names in titles.

The mention of critical, especially novel, supplies and pieces of equipment ought to be followed, in parenthesis, by name of manufacturer or provider, and on the first mention only, city, state/province, and country (such as Sigma-Aldrich Corp., St. Louis, Mo., U.S.A.).

Use of abbreviations and acronyms. At first use in the test use abbreviated term, followed by abbreviation or acronym in parentheses. Do not use abbreviations and acronyms in titles.

Statistical analysis. If variation within a treatment (coefficient of variation, the standard deviation divided by the mean) is small (less than 10%) and difference among treatment means is large (greater than 3 standard deviations), it is not necessary to conduct a statistical analysis. If the data do not meet these criteria, appropriate statistical analysis must be conducted and reported.

"Results and Discussion"
Present and discuss results concisely using figures and tables as needed. Do not present the same information in figures and tables. Compare results to those previously reported, and clearly indicate what new information is contributed by the present study.

"Conclusion"
State conclusions (not a summary) briefly in one paragraph and without references.

"References"
List only those references cited in the text. Consider citing papers previously published in IFT scientific journals. Required format of references is described below.

"Acknowledgment"
List sources of financial or material support, the names of individuals whose contributions were significant but not deserving of authorship, and journal series numbers. Acknowledgment of an employer's permission to publish will not be printed.

"Appendix"
This section is rarely needed in a research paper but can be added if deemed necessary (for example, complicated calculations, detailed nomenclature).

Review manuscripts (JFS, CRFSFS, and JFSE)
Essential elements (described elsewhere except for "text") are title page, abstract, introduction, text, conclusion, 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. Topic must be covered in depth and information must be critically evaluated (strengths, weaknesses, discussion of discrepancies in results among similar studies) so that insightful, integrative interpretations and conclusions are achieved. Authors are encouraged to consult with the appropriate Scientific Editor before preparing a review for consideration.

• Concise Reviews for JFSshould deal in depth with a narrowly defined topic and be 15 to 50 typewritten pages, double-spaced, including tables, figures, and references.
• Comprehensive Reviews in Food Science and Food Safety (CRFSFS) should cover the topic in depth and be about 50 or more typewritten pages, double-spaced including more than 100 references and, preferably, numerous tables and figures.
• Reviews for Journal of Food Science Education (JFSE) should deal in-depth with a well-defined topic concerning important developments or trends in food science education.

Hypothesis papers (JFS)
Essential elements are title page, abstract, text, conclusion, references. The paper should begin with a statement describing the objectives of the paper, be followed by a logical progression of ideas or concepts that provide a rationale for the hypothesis, and end with conclusions. Headings and subheadings in the text should be used at the author’s discretion to improve clarity and readability of the presentation. Authors are encouraged to consult with the editor-in-chief before preparing a hypothesis paper for consideration.

Manuscripts for JFSE

• Essential elements are title page, abstract, main text, conclusions, and references.
• A statement describing the importance of the topic and the objectives of the presentation should appear in the Introduction.
• Reviews and manuscripts on original research should be prepared as described previously.
• Manuscripts on other topics should be organized in a manner considered most suitable for the information being presented.
• Provide a rationale for why your study, innovative exercise, or new course development was undertaken.
• Provide a clear description of your contribution (process, assessment technique, procedure) so it can be repeated by others.
• Clearly state how your activity, technique, or classroom modification facilitates learning or advances knowledge.
• Emphasize the importance of your contribution in the context of existing knowledge or common practice.
• Discuss the limitations of your approach or innovation, and what future work would be useful.
  

Supplementary Instructions for Specific Topics

Sensory Evaluation
Nutrition
Food Engineering
Food Microbiology
Seafood Technology
Fruit & Vegetable Products
Foodservice

Editorial Review and Processing

Submitting your Manuscript Electronically

• IFT’s scientific journals do not accept hard-copy paper manuscripts; all manuscripts must be submitted electronically. This method of submission results in much faster handling of your manuscript, fewer handling errors, and allows you to track the handling progress of your manuscript at any time.
  Manuscripts must be submitted as a Microsoft Word or other word processing document (filetype “.doc” or “.rtf”). Your computer system must be equipped with: (1) Up-to-date version of a common web browser, Java-enabled (2) The most current version of Adobe Acrobat Reader—free installation; (3) E-mail capability.
  
• Enter http://mc.manuscriptcentral.com/jfs
• Instructions will inform you how to create an account and log in. Your default login ID is your email address. (Always use the same account initially created; do not create new accounts with new submis­sions.)
• At an appropriate point in the submission procedure, you will be asked to select a journal section or separate journal in which you would like your article to appear.

Note: This site was designed for the Journal of Food Science, but has been modified to accommodate the Journal of Food Science Education and Comprehensive Reviews in Food Science and Food Safety.
See the Manuscript Submission page for more detailed instructions.

Selecting a Journal or Journal Section

• If your article is a short review for JFS (please prearrange with JFS Scientific Editor Daryl Lund), select Concise Reviews and Hypotheses in Food Science [Section 3].
• If your article is a report on original research, choose one the seven JFS research sections (Food Chemistry; Food Engineering and Physical Properties; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science, Engineering, and Technology; Health, Nutrition, and Food; Toxicology and Chemical Food Safety) [Sections 4–10].
• If your article is education-related, intended for the online-only Journal of Food Science Education select Education [Section 1].
• If your article is an extended review for the online-only journal, Comprehensive Reviews in Food Science and Safety (please prearrange with Scientific Editor Manfred Kroger), select this section [Section 2].

Other Requirements

• To assist in the review process, the SE, AE, or reviewer may request the author to submit the original data.
• Figures (with captions) and tables (with captions) should be clearly labeled and inserted near where they are first mentioned in the text or at the end, after the references.
• When prompted to do so, please provide the names, titles, and contact information (phone and fax number; postal and e-mail addresses) for up to 4 individuals you consider appropriate referees for your manuscript. Nonpreferred referees may also be named.
• Do not install a security code password on your files! If you do, your information cannot be reviewed and will be returned to you for removal of the security setting.

Checking on the Status of Your Manuscript Electronically

During the submission process, you may track the progress of your manuscript at any time by logging onto ScholarOne Manuscripts (http://mc.manuscriptcentral.com/jfs). For this purpose, you will need your User ID, your password, and your manuscript number.
After acceptance, upon receipt of your proof, you will receive further information on tracking production of your paper through Wiley-Blackwell’s Author Services.

Peer Review

All submitted manuscripts are screened by the section's Scientific Editor for importance, substance, appropriateness for the journal, general scientific 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 expert referees for peer review (except for Letters to the Editor). Referees' identities are not disclosed to the author. Author identities are disclosed to the referees. When the initial review is complete, the Associate Editor will send you the referees’ suggestions along with his or her suggestions. You are expected to respond to all suggestions either by making appropriate revisions or stating why the suggestions are unreasonable. The Associate Editor will consider your revisions, and provide the Scientific Editor with a recommendation to accept, revise, or reject your manuscript. If a second revision of a manuscript is still not satisfactory, it may be rejected (but may thereafter re-enter the peer review process if sufficiently updated and revised). The Scientific Editor informs the author of the final decision.

Accepted manuscripts

• Once you receive your acceptance letter email with detailed instructions, send in your completed copyright assignment form. We will not begin production until we have that form on file.
• We will use the accepted files on ScholarOne Manuscripts for production. If there are any problems with your files, we will contact you. If there are final post-acceptance changes (suggested by the editor) to your paper, the following items must be e-mailed as an attachment to akferguson@ift.org: (1) the corrected manuscript, including tables and figure captions, filetype Document (.doc) or Rich Text Format (.rtf). In­clude all text, tables, and figure captions in a single document; submit the figures themselves as separate files; (2) Electronic versions of any figures (if we have not previously received them and if there are no changes), in high-resolution TIFF, EPS, or PDF format. Submission in this manner is necessary to enable copy-editing and production.
• Label all electronic files or hard-copy figures with the assigned 8-digit JFS manuscript ID number and figure numbers.
• After production of your manuscript begins, you will receive page proofs in PDF format, via e-mail, for checking. You are responsible for all statements appearing in the page proof. If you are not available to review the page proof, you should authorize someone else to carefully study the page proof for errors.
• You will be informed of the estimated date of publication at the time you receive page proofs for correction.
  

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.

IMPORTANT NOTICE

Your manuscript can only move through the submission, acceptance, and publishing phases if your user information is accurate and complete. If you move, change employment or change your e-mail address or fax number, let us know immediately. Please take time to look at your account (at http://mc.manuscriptcentral.com/jfs) and verify that your information is up to date.
Publication of your manuscript will halt if we cannot reach you. It is your responsibility to contact us with any changes in your contact information.

Policy Guidelines for Handling Manuscripts Dealing with Sensitive Issues

The following statement was adopted by IFT and the Scientific Editors to address the issue of potential inappropriate use of information published in IFT’s scientific journals. We realize this is a sensitive issue between access to information, academic freedom, and personal and community safety. We have tried to craft a statement and process that carefully walks the fine line between these potentially conflicting forces. Since this is a dynamic time, we would appreciate hearing from you if you have concerns.

Statement on Bioterrorism

IFT recognizes that there are valid concerns regarding the publication of information in scientific journals that could be put to inappropriate use. The Editorial Board in concert with the Editor-in-Chief will evaluate those manuscripts that might raise such issues during the review process. Research articles must contain sufficient detail to permit the work to be repeated by others. ALL Scientific Editors of ALL IFT journals should take the following course of action:

1. Ask all reviewers to advise the Scientific Editor and/or Associate Editor, by use of the Confidential Comments section of the review form, if, in their opinion, the manuscript under review describes or could lead to misuses of information on food science and technology.
2. The Scientific Editor will serve as an initial screen with regard to this matter and will likely be the point of contact with the author(s).
3. If a reviewer or Associate Editor brings such a matter to a Scientific Editor’s attention, the Scientific Editor will notify the Editor-in-Chief. No action will be taken for further progress toward publication of the manuscript until the situation is resolved.
4. The Editor-in-Chief may render a decision or, at their discretion, consult the entire Editorial Board or other experts of their choosing to determine whether to resume the review process or to decline the manuscript and return it to the author.

“The Executive Committee of the Institute of Food Technologists affirms the long-standing position of the Institute that food scientists and technologists will work for the proper and beneficent application of science and will call to the attention of the appropriate authorities misuses of information derived from food science and technology. IFT members are obligated to discourage any use of food science and technology contrary to the welfare of humankind. Bioterrorism violates the fundamental principles of the Institute and is abhorrent to the IFT and its members.”

January 20, 2004