a journal for the times

Words by Deon Mahoney

Scientific journals have long played a vital role in the dissemination of knowledge, fostering collaboration within and across disciplines, guiding and educating the next generation of scientists and in some cases influencing public policy. Whilst the publishing landscape has been disrupted by developments such as social media and generative AI, scientific journals still provide a trusted and reliable source of information and intelligence.

Over 75 years of publication, first as Food Technology in Australia and then as food australia, the journal has contributed to AIFST’s mission – to advance and inspire all food sector professionals through education, collaboration and recognition to champion a robust, innovative science-based Australian food industry to meet future food needs. It has achieved this by connecting food scientists and technologists, encouraging engagement, informing members, promoting educational offerings and fostering conversations at state, territory and national levels on how our food industry develops and evolves.

Origin of the journal

The first edition of Food Technology in Australia was published in August 1949, by the Council of Australian Food Technology Associations (CAFTA). Early editions focused on the challenges facing the agriculture and food processing sectors in accessing technology and skills following World War II. This was matched by optimism around the opportunity to create a vibrant Australian food industry with an export focus.

In an article on the future of the food industry in Australia in 1951, Ian Clunies Ross (Chairman, CSIRO) highlighted prospects for Australian food production and agriculture. (1)

The article emphasised the importance of scientific research and its value to all sectors, the need for more training in food technology and an appreciation of the value of science to industry. These issues still resonate 73 years on.

In 1967 AIFST was established and commenced support for the management of the journal through an accord with CAFTA. In 1988 the name of the journal was changed to food australia and then, in 1995, AIFST took over full ownership of the journal. In 2024 the journal became open access. More detailed descriptions of the way the journal has evolved are published in earlier anniversary editions. (2,3,4)

At various times across its history the journal has been published monthly, bi-monthly and most recently quarterly. The physical format, logo, masthead, layout and design of the journal have also changed over the decades. Similarly, the nature of the content has changed, with an increasing focus on content addressing the extensive range of disciplines that support the food industry. These changes in frequency and content have occurred as a result of reviews of the food australia model, the professional needs of our members and the ability to access high-quality manuscripts.

The production of the journal was outsourced in late 2011, and this coincided with efforts to enhance advertising revenue and help advertisers get their products and services in front of potential buyers across the food industry. The commitment of loyal advertisers and new clients remains vital for the ongoing commercial viability of the journal.

The journal is currently distributed in both print and online versions to members of AIFST and subscribers. Digitisation of the journal and promotion via social media is recognition of the changing nature of scientific communication and extends the reach of the journal to a wide-ranging audience.

Since 1996 it has been full-text available on the Informit database platform making it readily available in most Australian university library collections and the Informit records are findable in Google Scholar, further amplifying its reach to a global readership. As an open-access journal, AIFST is also promoting the principles of open science, transparency and reproducibility.

The contemporary journal

Over the past 75 years, the disciplines of food science and technology have undergone monumental changes. Similarly, the world of communication, marketing and publishing has been radically transformed. Our members now have unparalleled access to topical information and guidance from a wide variety of sources.

While the journal is a trusted source of information, the challenge has been to remain relevant, and it does this with regular contributions from leading academics and industry experts. This content includes feature articles designed to keep food professionals abreast of scientific and technological developments, invited opinion pieces, editorials, student contributions, AIFST news items and advertisements.

An examination of recent volumes sees content addressing ingenuity and innovation within the food industry, including commentaries on the latest food industry developments, legal and regulatory trends and evolving challenges. Feature articles covering exciting developments in technology adoption, machine learning and the use of AI, new products, utilisation of waste, packaging, food security and sustainability help to drive positive developments across the food industry and inform members of contemporary issues.

The journal is also of significant value to contributing authors. Feature articles and opinion pieces enable academics, scientists and industry experts to expand the impact and reach of their work. For the authors of content, there is the delight of having their writing published and distributed through the journal. It often involves collaboration between two or more writers, drafting and revising their manuscripts and working to a deadline. Then it is onto the work of the reviewers and editors, who evaluate and edit submitted manuscripts and uphold ethical publication practices ahead of final publication.

The ongoing success of the journal is testament to the many highly committed individuals who have supported and guided its direction over the decades. This includes the editors (editorial teams and editorial coordination), the advertising and marketing managers and the content reviewers.

The ultimate measure of the success of a publication is that it can stimulate a conversation, as well as support professional development and change what the reader thinks and does. High-quality, relevant and timely subject matter published in a quality journal has real value.

Our editors

Editors play a significant role in establishing, maintaining and developing a journal’s position, profile and reputation in the publishing space. Over the 75 years, food australia has been well served by an exceptional group of managing, supervising and associate editors. In 1949 it was the vision of Professor Fritz Reuter to establish a journal for food scientists and technologists to cover critical issues impacting the manufacturing and handling of foods. He served as Editor until 1980 (and as Associate Editor until 1990). Along the journey, there were various editors or associate editors including Professor Terry Lee, Dr Jack Kefford, Professor Ken Buckle, Professor Ron Edwards and Dr Barbara Munce. They have all provided guidance, leadership and strategic input into the journal’s development and promoted the ideals of publishing integrity and objectivity.

Editors work closely with contributors and the journal’s production team, and AIFST has been well served by its staff and reviewers in continually putting out a first-class product for its members and the wider agri-food community. food australia has developed into a leading publication that supports the evolving aims, scope, and status of the Institute, whilst strategically addressing the changing publishing market and integrating present-day modes of delivery to the readership.

Summary

Australia is one of the most food secure nations in the world, with access to a wide variety of safe, healthy and nutritious foods. This is due in no small part to the huge network of food industry professionals who help put the food on our tables. food australia is a valuable and trustworthy resource for food technologists and scientists in Australia. The journal provides an accessible platform that delivers timely and relevant information, news and academic communication. This sharing of knowledge connects members and advances knowledge, science and scholarship across the food industry. It enables AIFST to actively support food science and technology professionals to keep their finger on the pulse and embrace the future.

References

1. Clunies Ross, I. (1951). The future of the food industry in Australia. Food Technology in Australia, Vol. 3, No. 3, pp 55-61

2. Kefford, J. (1999). food australia – a brief history. food australia, Vol. 51, No. 8, pp 355

3. Munce,B. and Kefford, J. (2009). food australia – a brief history. food australia, Vol. 61, No. 8, pp 322-323

4. Palmer, M. (2019). Back in time to read food australia. food australia, Vol. 71, No. 4, pp 26-28

Deon Mahoney is a food safety consultant at DeonMahoneyConsulting and is an Adjunct Professor in the School of Agriculture and Food Sustainability at the University of Queensland.