FOOD TECHNOLOGY, established in 1947, is the monthly publication of the Institute of Food Technologists, a nonprofit scientific society founded in 1939. The Institute of Food Technologists (IFT)—a scientific, educational society with an interest in global concerns for providing a safe and wholesome food supply—maintains executive, editorial, subscription, and advertising offices at the Institute of Food Technologists, 221 N. LaSalle St., Chicago, IL 60601. Phone: 312-782-8424; Fax: 312-782-8348; E-mail: [email protected]. Website:

IFT’s MEMBERS are food technologists, food scientists, food engineers, and food industry managers and executives, as well as government personnel and educators in the field of food science and technology, and other individuals working in closely related fields. Membership is open to qualified individuals anywhere in the world. The class of membership—professional, member, emeritus, or student—is assigned by the membership qualifications committee on the basis of information submitted by the applicant. An application for membership and the brochure, “Benefits of Membership,” may be obtained by writing to the Institute of Food Technologists at the above address. Membership applications may also be obtained through the IFT E-XPRESS fax-back system by dialing—on a touch-tone phone—800-234-0270, and asking for document #1010.

MISSION STATEMENT— Food Technology provides news and analysis of the development, use, quality, safety, and regulation of food sources, products, and processes for food scientists and other interested individuals in the food and supplier industries, government, and academia.

USEFULNESS AND ACCURACY of feature articles are assured by having each submitted article reviewed prior to publication by scientists known to be experts in the subject area discussed in the article.

INVITATION TO CONTRIBUTORS —Please submit an outline of a proposed feature article to the editor for consideration and prompt advice of suitability. Feature articles should be prepared according to the Food Technology style guide, which appeared on pp. 133–136 of the November 1995 issue. A copy is also available by calling IFT e-XPRESS fax-back service at 800-234-0270 from the U.S. or Canada (650-556-9176 elsewhere) and requesting document #3610.

AUTHOR OBLIGATIONS—The Institute of Food Technologists is proud of the high quality of the research in its journals, and is dedicated to maintaining its high level of professionalism. However, because of reports of fraud and plagiarism in the scientific literature, it seems worthwhile to remind authors of their obligations when submitting manuscripts for publication in IFT’s journals.

Although precise guidelines do not exist, all authors listed in the manuscript should ask themselves the following questions:
■ Does the manuscript list all participants who made significant contributions, and only those participants?

■ Have the data been reported accurately and not manipulated to demonstrate the desired results?

■ Has the literature been cited sufficiently and accurately?

■Have the research guidelines established by the authors’ institutions been followed?

Submission of manuscripts to the Institute of Food Technologists implies that the authors have reviewed the above questions and the conditions have been met.

Is assumed by the Institute of Food Technologists for statements and opinions expressed by the contributors. Views advanced in the editorials are those of the contributors and do not necessarily represent the official position of the Institute of Food Technologists.

SUBSCRIPTIONS—A subscription to Food Technology is included in the annual IFT membership dues. Annual nonmember subscription rates are: Domestic, Canada, and Mexico—$92; all other countries—$102; rates include postage. Canadian residents must add 7% to membership dues and magazine subscriptions. Payment must accompany order. Subscriptions are accepted on a calendar-year basis only. If a subscriber cancels, refund will be made for the unused portion of the current year. Two-year and three-year subscriptions are available at reduced rates.

SINGLE COPIES and back issues (most issues June 1996 to present) may be purchased for $12 per copy (Canadian residents must add 7%). Payment to accompany order.

CHANGE OF ADDRESS must include recent mailing label and new address with ZIP code. Allow two to four weeks for change to become effective.

CLAIMS FOR LOST COPIES will not be allowed if received more than one month after publication date (3 months for foreign subscribers)

REPRINTS—Single reprints are not available from Food Technology. Address requests for single reprints to authors, whose addresses are found with each article. Electrostatic reprints of individual articles, issues, or entire volumes may be purchased from University Microfilms International, 300 Zeeb Rd., Ann Arbor, MI 48106; phone is 800-521-0600; Fax is 313-761-1203.