The Institute of Food Science & Technology and Wiley are delighted to
announce that Professor Charles Brennan has been appointed as the new
Editor-in-Chief for the International Journal of Food Science &
Technology (IJFST). Charles has been a dedicated Editorial Board member
on the Journal and this, combined with his background and experience,
means he is well-positioned to build on the successes of IJFST.
Charles is Professor of Food Science at Lincoln University in New
Zealand and has experience in education both in Australasia and in
Europe. He is a respected academic, researcher and manager, having
previous positions at Durham University,
Plymouth University, Massey University and Manchester Metropolitan
University. He is a Fellow of the Institute of Food Science & Technology
as well as being a Fellow of the Linnean Society for over 20 years and
is a well-known conference speaker and author of over 150 scientific
writings.
The current Editor, Professor Chris Smith, will be officially stepping
down from his role in November 2013. However, in order to ensure a
smooth and thorough handover, Charles and Chris will be working in
combination from July 2013.
“Taking up the Editor-in-Chief position on the International Journal of
Food Science & Technology is a both a great privilege and challenging
responsibility. The Journal and the Institute of Food Science &
Technology have a long and privileged history, being well-respected
throughout the globe. It is my aim to develop the Journal to be the
first reference point for thought leaders of food science and technology
across the world,” said Charles Brennan.
Professor Smith has been a great advocate of the Journal for these last
10 years and, as Editor-in-Chief, has brought on the Journal to become a
well-respected source of food science research. We are therefore
delighted to have been able to appoint Charles as our new
Editor-in-Chief and look forward to working with him as he builds on the
success of IJFST and develops the Journal in what appears to be a new
and exciting era in research publishing,” said Jon Poole,Chief
Executive, Institute of Food Science & Technology.
IJFST is an authoritative and well-established journal. It publishes
papers in a wide range of subjects, ranging from pure research in the
various sciences associated with food to practical experiments designed
to improve technical processes.
Subjects covered range from raw material composition to consumer
acceptance, from physical properties to food engineering practices, and
from quality assurance and safety to storage, distribution, marketing
and use.
For further information, please visit: www.wileyonlinelibrary.com/journal/ijfs
