science

Journal of Food Science

Journal of Food Science is a science topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand Journal of Food Science rather than just read about it. In short: 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. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology.

Key takeaways

Journal of Food Science belongs to science; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect Journal of Food Science to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of Journal of Food Science from memory before moving on to harder problems.

Reference excerpt

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. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology.

History The journal was founded in 1936 as Food Research with Fred W. Tanner (University of Illinois at Urbana–Champaign) as editor in chief. Published bimonthly by Garrard Press, it was a publication that dealt with food science and technology research. The first issue had nine articles in it. By the end of 1936, 55 papers were published. In 1950, Food Research was purchased by the Institute of Food Technologists and Zoltan I. Kertesz was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors of Food Technology, the institute's magazine founded in 1947. He was replaced by Martin S. Peterson in July 1952, who served until December 1960. George F. Stewart (University of California, Davis) took over in January 1961, renaming Food Research to it current name. He was succeeded by Walter M. Urbain in July 1966. Ernest J. Briskey edited from June 1970 until January 1971. In January 1971, all of the applied research articles were shifted from Food Technology to the Journal of Food Science and Bernard J. Liska became editor-in-chief until 1981. He was succeeded by Aaron E. Wasserman who stepped down in 1990. Robert E. Berry became editor-in-chief in 1990 and stayed until 1998. From 1996 the journal was sectioned by discipline (food chemistry, food engineering, food microbiology, nutrition, and sensory analysis). Subsequently, Owen R. Fennema was editor until September 2003, during which time the journal's publication frequency increased from six issues a year to its current nine issues. The current Editor-in-Chief of JFS is Edward Allen Foegeding, a distinguished professor of food chemistry at North Carolina State University though he will step down from that role at the end of 2020 after having served since 2012. Richard W. Hartel of the University of Wisconsin will take over starting in January 2021. Since 2007, the entire journal from its 1936 beginnings can be accessed online.

Worked examples

Example 1 — a first encounter with Journal of Food Science

Start with the simplest possible case. Write down what Journal of Food Science claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In science, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to Journal of Food Science before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about Journal of Food Science ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of Journal of Food Science

In research: Journal of Food Science appears in science research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses Journal of Food Science in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: Journal of Food Science is common in secondary-school and first-year university syllabi. It links to neighbouring topics 1936 establishments in Illinois, Academic journals associated with learned and professional societies, Academic journals established in 1936, so understanding it makes those chapters shorter.
In everyday life: Look for Journal of Food Science outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

Ask Teacher Smith questions about this articleOpens your AI tutor with a question about “Journal of Food Science” →

Affiliate

Preply — study more efficiently by working with a personal tutor. 50% off.

How to study Journal of Food Science in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what Journal of Food Science means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain Journal of Food Science out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is Journal of Food Science in simple terms?

Why does Journal of Food Science matter?

Because it connects several science ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study Journal of Food Science?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on Journal of Food Science.