Editorial

Citation

Ganji, V. (2014), "Editorial", Nutrition & Food Science, Vol. 44 No. 2. https://doi.org/10.1108/NFS-02-2014-0012

Editorial

Article Type: Editorial From: Nutrition & Food Science, Volume 44, Issue 2

It is my distinct honor to serve as the Editor of the journal Nutrition & Food Science. First, I would like to thank Dr Mabel Blades for serving so admirably as the Editor for the past ten years. All the former editors have made Nutrition & Food Science recognizable worldwide as one of the premier journals in the area of nutrition and food science. Also, I want to thank the members of the Editorial Advisory Board for their leadership role and for shaping the journal into what it is today.

First published in 1971, Nutrition & Food Science is now in its 44th volume and many improvements have been made over the years. The most recent change was the introduction of double blind peer review through the ScholarOne Manuscripts online submission system. This not only makes the whole peer review process more time-efficient for both authors and reviewers but also gives greater transparency and feedback to authors and has increased the academic rigor and quality of the research the journal publishes.

As the incoming Editor, I do not propose any dramatic changes. The mission and vision and the scope of Nutrition & Food Science remains the same as it has been so successfully for over 40 years. The journal will continue to be a source of cutting-edge research and creative and innovative ideas for academics, researchers and students in the nutrition, medical, public health, and food science fields, nutritionists and dietitians, food company managers and other health care professionals and practitioners.

The success of any journal mainly depends on the quality of research articles it publishes. The Editor and the Editorial Board members will continue to attract meritorious research for Nutrition & Food Science by reaching out to investigators who are not currently familiar with the journal and by increasing the number of submissions. In order to do this, we will work to get Nutrition & Food Science abstracted and indexed by PubMed. The manuscript rejection rate for the year 2013 was 75 percent and going forward, we would like to keep the rejection rate high to ensure we are only publishing papers of the highest quality. Last but not least, we will be working to reduce the average amount of time from submission to decision to three months or less, to ensure authors get a prompt decision on their article, and reduce the total time from submission to publication to less than 12 months so that the journal continues to publish topical and up-to-date research.

It has been ten months since I started working as the Editor behind the scenes and it has been both challenging and rewarding. I am looking forward to working with the Nutrition & Food Science editorial team at Emerald Group Publishing, members of the Editorial Advisory Board and all our researchers and practitioners who both contribute to and peer review for the journal. Please feel free to get in touch with me if you have any papers you would like to submit, ideas for topical special issues or if you are interested in joining the Editorial Advisory Board or acting as a peer reviewer.

Vijay Ganji