Unveiling the Next Era of the Journal of Food Processing and Preservation

The JFPP, established in 1977, is a leading resource for the food industry, offering insights into cutting-edge research and technological advancements. The journal publishes high-quality research on innovative food processing and preservation technologies, food chemistry, microbiology, and their effects on food quality and safety.

Its online-only, Open Access format has significantly increased accessibility and readership, with downloads and views rising by over 150% in the past 5 years. With contributions from over 80 countries, JFPP’s editorial board, comprising experts in various food science subfields, ensures a rigorous peer review process.

JFPP’s philosophy focuses on publishing scientific research that is robust, reproducible, and transparent. JFPP is aimed at providing a platform where researchers can share their findings, ensuring a timely, fair, and efficient peer review process while maintaining the journal’s standards. The journal is committed to publishing scientifically sound findings supported by solid evidence, thorough analysis, and clear presentation, thereby upholding the integrity of the journal and contributing to the field of food science.

As we approach the end of December 2024, it is with deep gratitude and respect that we announce Professor Charles Brennan will be stepping down from his role as Editor-in-Chief (EiC) of the JFPP.

Professor Brennan is a distinguished academic and researcher in the field of food science, currently serving as the Chief Scientific Director at the Food & Nutrition Innovation Hub at RMIT University in Melbourne, Australia. With a career spanning several decades, Professor Brennan has made significant contributions to the advancement of food science and technology.

I would like to extend my deepest gratitude to Professor Brennan for his remarkable leadership and contributions to JFPP since 2013. Under Professor Brennan’s stewardship, JFPP has achieved substantial advancements, elevating its status within the scientific community. The journal’s scope has expanded to include groundbreaking food processing techniques, preservation methods, and their effects on food quality and safety, thereby enriching our content and attracting a diverse array of research submissions. This expansion has ensured the relevance of our research in an ever-evolving global landscape.

The journal’s impact factor has experienced a steady ascent, rising from 0.45 in 2012 to 2.6, reflecting the high quality and influence of the research published in JFPP. This success is attributed to a strong emphasis on interdisciplinary research, fostering significant collaborations among food scientists, engineers, microbiologists, and nutritionists. This interdisciplinary approach has broadened our readership and introduced novel perspectives to the field.

The role of our academic associate editors and reviewers over the years has been phenomenal. This great success would not have been possible without their dedicated work. As the new EiC, I look forward to continuing to work with them and building on the strong foundation laid by Professor Brennan and the entire team.

It is with great honor and excitement that I introduce myself, Dr. Essam Hebishy, as the new EiC of the JFPP, taking over from the esteemed Professor Brennan as of January 2025.

I joined Wiley in September from the University of Lincoln, United Kingdom, where I was Senior Lecturer in Food Science and Technology at the National Centre for Food Manufacturing. Over the past 20 years, I have developed extensive expertise in food and dairy science, chemistry and technology. After earning a BSc in agricultural science, I obtained an MSc in dairy chemistry and fermented milk, followed by a PhD in food science and technology (food emulsions). My postdoctoral research covered dairy chemistry and technology, working on heat stability and fouling of dairy protein systems, and rehydration properties of dairy powders. I have developed an international research network through my first degrees at Cairo University, my PhD at the Autonomous University of Barcelona, and postdoctoral research in Ecuador and the Republic of Ireland, and the lectureship in the United Kingdom.

The authors declare no conflicts of interest.