The Institute of Food Technologists (IFT) was founded in 1939 and has a long history of publishing the latest developments in food science and technology. The Journal of Food Science, the IFT's flagship publication, predated the association and published original research. For many years, the IFT published that journal as a traditional paper journal with individual and organizational subscriptions. Owen Fennema, the well-known food chemist and Editor in Chief, proposed a bold plan to the IFT Executive Committee in the early 2000s as internet use began to increase. Why could the IFT not publish journals online? As Daryl Lund, Owen's successor as Editor in Chief for IFT journals, explained, Dr. Fennema “recognized that journals that publish review articles have significantly higher h-factor (citations) than those that do not have review articles. He reasoned, therefore, that a journal based on review papers should have a significant h-factor, and simultaneously he added a section to JFS called, Concise Reviews.” A handful of other food science review journals existed at that time, but they were traditional paper publications. Thus, the online journal Comprehensive Review in Food Science and Food Safety (CRFSFS) and a third journal, the Journal of Food Science Education, were created. I was a member of the IFT Executive Committee at that time and remember the excitement about these new options for sharing food science globally. David Lineback, a well-known food scientist and former IFT President, was selected as the first Scientific Editor for CRFSFS. Under his leadership, experts from around the globe were invited to contribute in-depth reviews on a focused area of food science. R. Paul Singh of the University of California Davis then served as the Scientific Editor between 2003 and 2006. He implemented several key changes in the journal and discontinued the reliance on invited authors. He recently told us the reason for the changes, “To avoid any hint of bias in the review process, the journal does not invite authors to write reviews; instead, it relies on volunteer authors who prepare review manuscripts in their own areas of expertise. The rigorous review process ensures acceptance of high-quality work for publication. This policy has served the journal well with the publication of numerous highly cited works in the field.” 2006 was an important year for the journal. The IFT Editor in Chief, Daryl Lund, appointed Manfred Kroger to be the next Scientific Editor for CRFSFS. The first members of the journal's Editorial Board were appointed to serve as expert reviewers. Joe Regenstein and I were members of that first cohort and are still involved with the journal all these years later. Dr. Kroger provided exemplary service as the Scientific Editor between 2006 and 2018. He took the time to provide notes on each manuscript to help the authors improve their work. Under his leadership, submissions began to grow quickly. Joe Regenstein recently commented, “It has been exciting to watch CRFSFS grow. I remember working with Dr. Kroger on our major review paper on Kosher and Halal in 2003 – it was the only paper that I've gotten back that was line edited – and it was so helpful. When I became a journal editor, I felt a need to emulate what he did by line editing every paper my associate editors accepted. I never over-ruled an associate editor but I'm sure that more than one author was frustrated with the effort I required to get a paper ready for publication. Still, I always believed that Dr. Kroger was right: the journals are better for it.” In 2016, IFT Editor in Chief Allen Foegeding invited me to serve as the journal's first Associate Editor. I became the Scientific Editor in 2018. Shortly thereafter, Richard Hartel became the next IFT Editor in Chief. The IFT Board of Directors made the decision to stop publishing the Journal of Food Science Education and have an Editor in Chief for each of the two remaining journals. I was promoted to be the first Editor in Chief focused solely on the journal in 2022. Dr. Kroger is now the journal's Emeritus Editor. These last few years have brought even more changes. Just 10 years ago, the total number of papers published in the journal (60) was only slightly higher than the average number of papers per issue today. Laboratories around the world were shuttered during the COVID-19 pandemic, inspiring researchers to write reviews while they could not generate new data. CRFSFS’s impact factor (currently 14.1) is a major draw for authors, but other significant appeals include respect for the IFT and its mission to “Connect global food system communities to promote and advance the science of food and its application.” I am very fortunate to work with outstanding IFT staff, Amanda Ferguson, Director of Scientific Journals, and Andrew Kiefer, Manager of Scientific Journals, who provide behind-the-scenes support from manuscript submission through publication and the promotion of papers once they are published. The journal is also supported by a dedicated team of passionate technical experts on the Editorial Board. These volunteers are essential for the continued success of CRFSFS. According to former Scientific Editor David Lineback, “the volunteers will do a great job and serve the journal well. People/volunteers always bring new ideas and the more opinions (journal, science, articles)…the better.” The IFT has its headquarters in the United States; its membership and the journal's readership are international in scope. Broadening the pool of food science expertise and regional representation have been my goals in making appointments to the Editorial Board. Today, there are six Scientific Editors representing four nations, 15 Associate Editors from eight nations, and 31 Editorial Board Members at Large from 15 nations. These scientists were chosen for their specific areas of expertise and records of reviewing for the journal. This rapid expansion of the editorial group was necessary to keep up with the growing submission rate. From 2020 to 2024, manuscript submission grew by 59%. We received 1726 manuscripts in 2025, and this year's submissions appear to outpace the previous years. However, we publish fewer than 20% of submissions. We are committed to educating authors to help them be more successful in preparing well-written, timely reviews that benefit our readers and substantially advance food science. What will the future bring? The journal faces growing competition from other journals hoping to achieve our success. Developments in artificial intelligence are being monitored for their impact on publication rigor and authenticity. I am excited to help guide the journal into its next quarter-century. I wish to thank everyone who has contributed to the success of this journal, including authors, reviewers, editors, staff, and the IFT leadership. Sincerely, Mary Ellen Camire, PhD Editor in Chief, Comprehensive Reviews in Food Science and Food Safety Professor, University of Maine
Mary Ellen Camire (Fri,) studied this question.