NewswireToday - /newswire/ -
Hoboken, NJ, United States, 2013/07/18 - 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) - WileyOnlineLibrary.com. NYSE: JWa, JWb
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 wileyonlinelibrary.com/.