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Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists (Chicago, Illinois) that was established in 2002. Its main focus is food science and food safety. This includes nutrition, genetics, food microbiology, food chemistry, history, and food engineering.
The Department of Food Science at the University of Massachusetts Amherst was officially started, preceding all other Food Science departments in the United States by over a year, on April 27, 1918. The formation of the department was conceptualized during World War I when problems with food shortages became a critical issue for the nation.
Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology , but changed to its current name in 1975.
The Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .
The Boston MCPHS campus is based at 179 Longwood Avenue, in the Longwood Medical and Academic Area.It is next to the Massachusetts College of Art and Design and Harvard Medical School, and near health care institutions such as Boston Children's Hospital, Dana–Farber Cancer Institute, Brigham and Women's Hospital, and Beth Israel Deaconess Medical Center.
The concept of food additives being "generally recognized as safe" was first described in the Food Additives Amendment of 1958, and all additives introduced after this time had to be evaluated by new standards. [1] [3] The FDA list of GRAS notices is updated approximately each month, as of 2021. [4]
In January 1971, all of the applied research articles were shifted from Food Technology to the Journal of Food Science and Bernard J. Liska became editor-in-chief until 1981. [3] He was succeeded by Aaron E. Wasserman who stepped down in 1990. Robert E. Berry became editor-in-chief in 1990 and stayed until 1998.
The Journal of the Science of Food and Agriculture is a peer-reviewed scientific journal. It was established in 1950 and is published 15 times a year by John Wiley & Sons on behalf of the Society of Chemical Industry. The journal is included in the Index Medicus . [1]