Editorial Staff


E. Allen Foegeding, Editor-in-Chief

E. Allen Foegeding

Responsibilities: Direct JFS, CRFSFS, and JFSE to improve the quality and timeliness of the Journals; authors' instructions and editorials; policy decisions
Education: BS in Food Science, MS in Food Science, University of Missourri; and PhD in Food Science, University of Minnesota
Experience: E. Allen Foegeding is a William Neal Reynolds Distinguished Professor at North Carolina State University and runs an active research lab working to understand how macromolecules function in foods.  Primary focus is on how macromolecules form food structures, and how food structure translates into food quality.  From 1977 to 1979 he was a Food Technologist working in Corporate Research and Development at Land O’ Lakes Inc.  After completing his Ph.D. at the University of Minnesota, he joined the Food Science Department at North Carolina State University in 1982.  In 1993 he was promoted to full professor and in 2001 he was awarded a William Neal Reynolds Distinguished professorship.  He has spent sabbatical leaves at Duke University (1990), the New Zealand Dairy Research Institute (1995-1996) and California Polytechnic State University, San Luis Obispo (2011).  IFT has recognized him with the Research and Development Award in 2003 and the William V. Cruess Award in 2010.  He is a fellow of IFT, the American Association for the Advancement of Science, and the Agricultural and Food Chemistry Division of the American Chemical Society. He has served as a member of several editorial and advisory boards.
E-mail: allen_foegeding@ncsu.edu  


Christie Tarantino-Dean, FASAE, CAE, CEO, Publisher


Bob Swientek, Director of Publications

Responsibilities: Overall responsibility for Food Technology magazine and peer-reviewed scientific journals.
Education: B.S. Journalism, Northern Illinois University
Experience: Bob Swientek is a 25-year veteran of food, beverage, and consumer packaged goods publishing including prior chief editor responsibilities at Prepared Foods, Food Processing, and Brand/Packaging. He has written hundreds of articles on product development, food and beverage processing, packaging, marketing, and business. He has conducted numerous conference programs on new food products and food packaging.
E-mail: bswientek@ift.org


Amanda K. Ferguson, Associate Director, IFT Scientific Journals

Amanda Ferguson

Responsibilities: Oversees peer-review, production, and publication of IFT's three scientific journals: Journal of Food Science, Journal of Food Science Education, and Comprehensive Reviews in Food Science and Food Safety. Administrates the journals' ScholarOne peer-review system, coordinates with Wiley on journal production, and manages all data and documents related to peer-review and publication of the journals. Develops and manages journals-related programs such as JFS "Take 5 for Food Science" videos and the JFSE "Food Science in Action" video contest. Works with Editorial Boards, authors, reviewers, and vendors. Supports broader IFT initiatives such as AMSPAP and strategic objectives of the association.
Education: B.F.A. Graphic Design, Univ. of Illinois at Chicago
Experience: Prior to joining IFT in 2002, Amanda freelanced as a copyeditor and typesetter, including for IFT's journals. She also serves on several committees of the Council of Science Editors and is a member of the Council on Publication Ethics (COPE).
E-mail: aferguson@ift.org


Brian MacKenzie, Publications Production Coordinator

Responsibilities: Helps administrate ScholarOne peer-review management system and supports aspects of production of IFT Scientific Journals; also coordinates production of Food Technology magazine.
Education: B.F.A., Visual Communications, Illinois Inst. of Art at Schaumburg
Experience: Brian has 10+ years of graphic design and print & online production experience, including work on Food Technology magazine since 2010.


JFS Section Editors

*Serves as Associate Editor

JFS: Concise Reviews and Hypotheses in Food Science

Scientific Editor: E. Allen Foegeding, North Carolina State University

E. Allen Foegeding

Editorial Board / Associate Editors

  • Casimir C. Akoh, CFS; University of Georgia*
  • Mary Ellen Camire, CFS; University of Maine*
  • Mansel W. Griffiths, University of Guelph, Canada*
  • Dallas G. Hoover, CFS; University of Delaware*
  • Olga Martin-Belloso, University of Lleida, Spain*
  • Witoon Prinyawiwatkul, CFS; Louisiana State University*
  • Leif Skibsted, University of Copenhagen, Denmark*
  • Beverly Tepper, Rutgers, the State University of New Jersey*
  • Alfredo Vitali, Inst. de Tecnoligia de Alimentos, Brazil*
  • James Wu, National Taiwan University, Taiwan*
  • Fatih Yildiz, CFS; Middle East Technical University, Turkey*
  • Quixin Zhong, University of Tennessee

JFS: Food Chemistry

Scientific Editor: Youling Xiong, University  of Kentucky

Youling Xiong

Editorial Board / Associate Editors

  • Casimir C. Akoh, CFS; University of Georgia*
  • Soottawat Benjakul, Prince of Songkla University, Thailand
  • Keith R. Cadwallader, University of Illinois, Urbana-Champaign*
  • Sam K.C. Chang, CFS; Mississippi State University*
  • Mario Estévez, University of Extremadura Ciencias, Spain
  • Daniel Granato, State University of Ponta Grossa, Brazil
  • Ingolf Gruen, University of Missouri*
  • Hong-Sik Hwang, USDA/ARS
  • Joan M. King, Louisiana State University*
  • Manfred Kroger, Pennsylvania State University*
  • Kirk Parkin, University of Wisconsin*
  • Shridhar K. Sathe, Florida State University*
  • Leif Skibsted, University of Copenhagen, Denmark*
  • Gale Strasburg, Michigan State University*

JFS: Food Engineering and Materials Science

Scientific Editor: Shyam Sablani, Washington State University

Sablani

Editorial Board / Associate Editors

  • Milena Corredig, University of Guelph, Canada
  • Julie Goddard, University of Massachusetts*
  • Jung H. Han, CFS; Pulmuone Foods USA, Fullerton, CA*
  • Dallas G. Hoover, CFS; University of Delaware*
  • José A. Lopes da Silva, University of Aveiro, Portugal*
  • Xiaonan Lu, The University of British Columbia
  • Olga Martin-Belloso, University of Lleida, Spain*
  • Nitin Nitin, University of California, Davis*
  • Claire Koelsch Sand, Packaging Technology and Research
  • Pawan Takhar, University of Illinois, Urbana-Champaign*
  • Rohan Tikekar, University of Maryland
  • Alfredo Vitali, Inst. de Tecnoligia de Alimentos, Brazil*
  • Jorge Welti-Chanes, Instituto Tecnológico y de Estudios Superiores de Monterrey, México*

JFS: Food Microbiology and Safety

Scientific Editor: Lihan Huang, CFS; USDA/ARS/ERRC

Lihan Huang

Editorial Board / Associate Editors

  • Robert E. Brackett, CFS; Illinois Institute of Technology
  • Mansel W. Griffiths, University of Guelph, Canada*
  • Andy Hwang, CFS; USDA/ARS/ERRC*
  • Nagendra Shah, CFS; The University of Hong Kong, Hong Kong*
  • Ewen C.D. Todd, CFS; Michigan State University*

JFS: Sensory and Food Quality

Scientific Editor: Herbert Stone, CFS; Menlo Park, CA

Herber Stone

Editorial Board / Associate Editors

  • Sam K.C. Chang, CFS; Mississippi State University*
  • MaryAnne Drake, North Carolina State University
  • Russell Keast, CFS; Deakin University, Victoria, Australia*
  • Soo Yeun Lee, University of Illinois, Urbana-Champaign*
  • Witoon Prinyawiwatkul, CFS; Louisiana State University*
  • Fereidoon Shahidi, Memorial Univ. of Newfoundland, Canada
  • Beverly Tepper, Rutgers, the State University of New Jersey*

JFS: Nanoscale Food Science, Engineering, and Technology

Scientific Editor: Shyam Sablani, Washington State University

Sablani

Editorial Board / Associate Editors

  • Milena Corredig, University of Guelph, Canada
  • Julie Goddard, University of Massachusetts*
  • Jung H. Han, CFS; Pulmuone Foods USA, Fullerton, CA*
  • Dallas G. Hoover, CFS; University of Delaware*
  • José A. Lopes da Silva, University of Aveiro, Portugal*
  • Xiaonan Lu, The University of British Columbia
  • Nitin Nitin, University of California, Davis
  • Ing. Heike P. Schuchmann, Karlsruhe University, Germany*
  • Pawan Takhar, University of Illinois, Urbana-Champaign*
  • Rohan Tikekar, University of Maryland

JFS: Health, Nutrition, and Food

Scientific Editor: Sam K.C. Chang, CFS; Mississippi State University

Sam KC Chang, JFS Scientific Editor

Editorial Board / Associate Editors

  • Roger Clemens, CFS; University of Southern California*
  • John Erdman, University of Illinois at Urbana-Champaign
  • Rui Hai Liu, Cornell University
  • Fereidoon Shahidi, Memorial University of Newfoundland, Canada
  • Beverly Tepper, Rutgers, the State University of New Jersey*
  • Hang Xiao, University of Massachusetts Amherst*
  • Gow-Chin Yen, CFS; National Chung Hsing University, Taiwan*
  • Kevin Zhou, Wayne State University*

JFS: Toxicology and Chemical Food Safety

Scientific Editor: Lauren Jackson, CFS; FDA

Lauren Jackson

Editorial Board / Associate Editors

  • Suzanne Hendrich, Iowa State University*
  • Manfred Kroger, Pennsylvania State University*
  • Jung Y. Mun, Woosuk University, Korea*
  • Dojin Ryu, CFS; University of Idaho*
  • Girdhari Sharma, FDA*
  • Stephen Taylor, University of Nebraska*