{"title":"2025 Manfred Kroger Outstanding Reviewer Award Winner","authors":"Mary Ellen Camire","doi":"10.1111/1541-4337.70231","DOIUrl":null,"url":null,"abstract":"<p>Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as an editor for the <i>Journal of Food Science</i> and as Scientific Editor for <i>Comprehensive Reviews in Food Science and Food Safety</i>. He reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Outstanding Reviewer Award in honor of Dr. Kroger to recognize a top reviewer across our journal portfolio.</p><p>Since 2024, IFT has honored one reviewer for their service specifically to <i>Comprehensive Reviews in Food Science and Food Safety</i>. Roberto Castro-Muñoz, Associate Professor at the Gdańsk University of Technology in Poland, is the 2025 award recipient. His current research involves membrane separations. The journal's Associate Editors nominated him based on his reviewing record. In the past 5 years, he completed 61 reviews with timely returns, including over two dozen in the past year. Dr. Castro-Muñoz's accomplishment will be highlighted at IFT FIRST on July 13.</p><p></p><p>I asked Dr. Castro-Muñoz about his opinions on reviewing. He feels that the main benefit is to maintain the journal's stature as a top journal in its discipline. Reviewing also enlightens him about new study topics in the field of food science and technology. He recommends that all researchers, whether established scientists or early career researchers, set aside some time to review for journals. Providing constructive criticism is not enough. Dr. Castro believes that reviewers can “guide the authors to open their minds to new aspects of the core topic of the article.” He believes that fair and thorough reviews aid both the reviewers and authors in improving their work.</p><p>The journal welcomes new reviewers who have completed their terminal degree or have extensive food industry experience. For more information on becoming a reviewer for <i>Comprehensive Reviews</i>, please visit the Reviewer Resources page on the IFT website.</p><p></p><p>Sincerely,</p><p>Mary Ellen Camire, PhD</p><p>Editor in Chief, <i>Comprehensive Reviews in Food Science and Food Safety</i></p><p>Professor, University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70231","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70231","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as an editor for the Journal of Food Science and as Scientific Editor for Comprehensive Reviews in Food Science and Food Safety. He reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Outstanding Reviewer Award in honor of Dr. Kroger to recognize a top reviewer across our journal portfolio.
Since 2024, IFT has honored one reviewer for their service specifically to Comprehensive Reviews in Food Science and Food Safety. Roberto Castro-Muñoz, Associate Professor at the Gdańsk University of Technology in Poland, is the 2025 award recipient. His current research involves membrane separations. The journal's Associate Editors nominated him based on his reviewing record. In the past 5 years, he completed 61 reviews with timely returns, including over two dozen in the past year. Dr. Castro-Muñoz's accomplishment will be highlighted at IFT FIRST on July 13.
I asked Dr. Castro-Muñoz about his opinions on reviewing. He feels that the main benefit is to maintain the journal's stature as a top journal in its discipline. Reviewing also enlightens him about new study topics in the field of food science and technology. He recommends that all researchers, whether established scientists or early career researchers, set aside some time to review for journals. Providing constructive criticism is not enough. Dr. Castro believes that reviewers can “guide the authors to open their minds to new aspects of the core topic of the article.” He believes that fair and thorough reviews aid both the reviewers and authors in improving their work.
The journal welcomes new reviewers who have completed their terminal degree or have extensive food industry experience. For more information on becoming a reviewer for Comprehensive Reviews, please visit the Reviewer Resources page on the IFT website.
Sincerely,
Mary Ellen Camire, PhD
Editor in Chief, Comprehensive Reviews in Food Science and Food Safety
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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