All About JAF

All About JAFThe Journal of Agriculture and Food Chemistry (JAF) is the leading journal for the science of food and agriculture. JAF has three aspects: the content, the practice and the society. It has published, in its first year, about 25 issues and will continue to publish and continue to add to its articles.The contents of the Journal of Agriculture and Food Chemistry are basically threefold: recipes, entries on the science of food and the contributions of practitioners. The recipes are composed of ingredients, their attributes and the methods to prepare them. The entries on the science of food came from the reporting, analyzing and interpreting the results of the scientific research into foodstuffs. Also published in the journal are scientific books and scientific newsletters. The society comprises the members of a group of students studying the relation between the science of food chemistry.In these journals, each entry has been thoroughly checked for the validity of the inform ation and has been made available for publication or for reference purposes. The contents have been reviewed by eminent members of the society and other people who are recognized as leading authorities in their particular field of interest.The process of inclusion and exclusion is similar to that of the acceptance and rejection of submissions by the editorial board of a magazine. Any entry with which an author is opposed to being published is automatically rejected. When this happens, there is a risk that the author of such an article may not be able to find a position for himself in the academic community, even if he is chosen for a post by his university or institute.There are instances when the articles appearing in the journal of agriculture and food chemistry may not even be published by the editors of the journal. But such cases are rare and the entry has at least been sent to a number of journal editors. If it is accepted, the writer of the article has a greater chance of mak ing a career in academia.The journal aims at giving importance to both the practice and the science of food processing. As far as practice is concerned, JAF tries to maintain a balance between the research and the practice, between the author's job and the requirements of the society as regards respect for professional ethics and practices.The Society is governed by a group of students, the Society Directors, appointed by the editor. The aim of the Society is to preserve a culture of fair play and balance among the different types of people who participate in the scientific community.