Food ingredients, processing, structure and functionality: The success for the global food industry

Abstract

Welcome to the 51st volume of the International Journal of Food Science and Technology (IJFST). In my editorial of last year, I mentioned a little about the history of the journal and its relationship to the Institute of Food Science and Technology, UK (Brennan, 2015). As you will recall, volume 1 of IJFST was published in March 1966. Thus, 2016 marks 50 years of the publication. IJFST continues to serve the food industry and researchers throughout the world, and with the help of our authors, reviewers, production team and readers, we have a growing reputation as exemplified by our rising impact factor, high submission rates and significant increase in citation levels in the last year. This illustrates the improved relevance and quality of our articles related to the focus of our authors’ contributions on the interactions between food ingredients and processing on food structure and function.