A Decade and More of Gratitude to Wiley
For seventeen years, Wiley has been a trusted partner in the publication of IJFST. The collaboration has seen the journal grow in scope and impact, becoming a prominent voice in the field of food science and technology. IFST extends our heartfelt gratitude to Wiley for their unwavering support and dedication over these years. Their commitment to excellence has been instrumental in positioning IJFST as a leading source of cutting-edge research and innovation.
Acknowledging the IJFST Editorial Team
The success of IJFST would not have been possible without the tireless efforts of the editorial team. Under the exemplary leadership of Editor-in-Chief Charles Brennan and Deputy Editor Niall Young, alongside Associate Editors Carol Phillips and Witoon Prinyawiwatkul and the Editorial Board, the journal has thrived. Their expertise, vision, and dedication have ensured that the International Journal of Food Science and Technology maintains the highest standards of scholarly integrity and continues to provide valuable insights to the global food science community. The Institute thanks them for their ongoing contributions and looks forward to their continued involvement in this new era.
In recent years, IJFST has solidified its reputation as a globally recognised authority in food science and technology. The journal has consistently published high-quality research that addresses critical issues in the field, from food safety and quality to innovative processing techniques and nutritional advancements. This reputation has been built on a foundation of rigorous peer review and a commitment to disseminating knowledge that drives progress and innovation.
A New Partnership with Oxford University Press
IFST is delighted to announce that Oxford University Press (OUP) will be the new publisher of IJFST. This partnership with OUP opens exciting opportunities to explore new frontiers in scholarly publishing. Known for their excellence in academic publishing, OUP brings a wealth of experience and resources that will help elevate IJFST to new heights. This transition is not just a change of publisher but a strategic move to enhance the journal’s visibility, accessibility, and impact in the global scientific community.
One of the most significant changes accompanying this move is the transition of IJFST to an open access model. OUP’s commitment to open access aligns perfectly with IFST’s vision of making high-quality research accessible to a broader audience. By flipping to open access, IJFST will remove barriers to access, allowing researchers, practitioners, and policymakers around the world to freely access and benefit from the valuable research published within its pages. This shift will undoubtedly enhance the journal’s reach and impact, fostering greater collaboration and innovation in the field of food science and technology.
Information for IFST Members and Authors
As we embark on this exciting new journey with OUP, IFST calls on our community of members to actively engage with the IJFST. Whether by submitting your research, participating in the peer review process, or simply staying informed about the latest developments published in the journal, your involvement is crucial. Together, we can ensure that the International Journal of Food Science and Technology continues to serve as a vital resource and an example of excellence in food science and technology.
In conclusion, IFST looks forward to this new chapter with optimism and enthusiasm. The transition to OUP and the move to open access mark significant milestones in the journal’s history. With your support and engagement, we are confident that IJFST will continue to flourish and make meaningful contributions to the advancement of food science and technology worldwide.
Frequently Asked Questions (FAQs)
Q: How will this affect the submission process for new manuscripts?
- A: New submissions, after 11:59pm BST on 31 August 2024, will be handled through OUP's online submission system, which is designed to be user-friendly and efficient.
Q: What will happen to manuscripts currently under review or in production?
- A: Manuscripts must be submitted to the editorial team no later than 11:59pm BST on 31 August 2024 in order to be published before the flip to Open Access. Any article submitted on or after 1 September 2024 will require the author to pay an APC to publish.
Q: Will there be any changes to the journal’s editorial board or review process?
- A: The editorial board and review process will remain the same, ensuring continuity in the journal's high standards.
Q: What are the consequences of flipping to Open Access?
- A: Open Access publishing democratises access to research, enhances its visibility and impact, fosters collaboration, and aligns with ethical standards and funding requirements. It ultimately contributes to the advancement of science and the dissemination of knowledge on a global scale, removing any barriers for pay to view.
If you have any questions about the journal transition to Oxford University Press or the flip to Open Access, please contact Professor Charles Brennan, Editor of the International Journal of Food Science and Technology at IJFSTeditor@ifst.org.