Getting to Know Russell Keast March 2017

Russell Keast

Russell Keast has been a reviewer for the Journal of Food Science for close to 20 years and says that those serving in this role are “vital to maintain[ing] the quality of the journal.”

In 2009, he was approached by Beverly Tepper and Herbert Stone to become an associate editor of the journal, a position that he feels has given him the opportunity to hone his critical thinking skills. “You learn a lot by reading research papers, and as a reviewer or editor, your role is to critically evaluate and provide constructive feedback. Professionally, as I work at a university, the practice of reviewing is highly valuable,” says Keast, a professor of sensory science and head of the Centre for Advanced Sensory Science at Deakin University in Australia.

Keast explains that one of the key responsibilities of an associate editor is to find appropriate reviewers and provide critical analysis to help the authors maximize the potential of their research. “There is a lot of good science being conducted in food science and technology in universities, research institutes, and industry. We really appreciate receiving manuscripts that are highly relevant to the IFT community,” he says.

While reviewing and editing papers can take up a lot of time, Keast maintains that it’s important to remember the personal and professional benefits that this work confers upon those who do it, as well as the impact this work has on the end quality of the paper. “If you are called upon to review a manuscript, take it as a badge of honor,” says Keast. “Your skills have been identified as being appropriate to critically evaluate research in your area of expertise. Take the time needed to provide a high-quality review: it is appreciated by the editors and especially the authors of the manuscript.”

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