in-depth issues such as biotechnology, food safety, and nutrition. Journal of Food Science or JFS (Founded in 1936 as Food Research) – IFT's premier scientific journal dealing with all peer-reviewed aspects of food science (food chemistry, food microbiology, food engineering, toxicology, nanoscale materials, nutrition, and sensory evaluation. It annually publishes over 400 papers and 2,500 pages with authors from 90 countries and readers from 50 countries internationally. The Library of Congress in 2004 put JFS as one of only 300 journals as a high priority ... (ISSN). Both Food Technology and the Journal of Food Science can be accessed in print or online. Other publications are shown below: The Journal of Food Science Education or JSFE (2002 – Online only) – This quarterly journal deals with innovations, techniques, and methods to improve education in food science and technology. Comprehensive Reviews in Food Science and Food Safety (2002 – Online only) – This journal, published bimonthly, deals with a broad review of a narrowly defined topic relating to food science and technology, including physiology, economics, history, nutrition, microbiology, engineering, processing, and genetics. All aspects of these reviews are studied, including strengths, weaknesses, and research differences in order to present insightful investigation, including interpretation, summary, and conclusion. IFT Weekly Newsletter – A weekly e-mail newsletter sent out every Wednesday about issues within the food industry, including food companies, food research, food regulations, and IFT itself. Nutraceutical Newsletter – An e-mail newsletter similar to the IFT Weekly Newsletter though it deals specifically with nutraceuticals and functional foods. IFT Books – The Institute has four book publishers that offer membership discounts, including IFT Press (a partnership with Wiley-Blackwell), Grey House Publishing, DESteck Publications, and Taylor and Francis, on food science and technology. Three annual buyers guides are also published: Food Technology Buyer's Guide, Nutraceutical Buyer's Guide, and Annual Guide to Food Industry Services. These are usually published as a supplement to Food Technology magazine. In 2016 they initiated and funded the documentary Food Evolution by Scott Hamilton Kennedy References Further reading Wanucha, Genevieve. "Two Happy Clams: The Friendship that Forged Food Science." Food Technology. November 2009. p. 69. Agricultural organizations based in the United States Food technology organizations Organizations based in Chicago Organizations established in 1939 Food safety organizations 1939 establishments in Illinois