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Blackwell Publishing Purchases Food and Nutrition Press, Inc.
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- Subject: Blackwell Publishing Purchases Food and Nutrition Press, Inc.
- From: "Peters Dawn" <DPeters@bos.blackwellpublishing.com>
- Date: Fri, 15 Oct 2004 21:43:15 EDT
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Blackwell Publishing NEWS RELEASE Media Contact: Dawn Peters Publicity Manager 1-781-388-8334 email@example.com For Immediate Release Blackwell Publishing Purchases Food and Nutrition Press, Inc. 11 additional journals added to publisher's food science collection Boston, Massachusetts - October 13, 2004 - Society publisher Blackwell Publishing, announced today their purchase of Food and Nutrition Press, Inc. The acquisition adds 11 journal titles and over 50 books to Blackwell's food science list. As part of the agreement, Blackwell will now publish Foodservice Research International, Journal of Food Biochemistry, Journal of Food Lipids, Journal of Food Process Engineering, Journal of Food Processing and Preservation, Journal of Food Quality, Journal of Food Safety, Journal of Muscle Foods, Journal of Rapid Methods and Automation in Microbiology, Journal of Sensory Studies, and Journal of Texture Studies. =A0Eugene Simonoff and Associates represented Blackwell Publishing in the transaction which was finalized on October 1, 2004 for an undisclosed amount. "Blackwell Publishing has invested heavily in food science and technology over the last few years, and this represents a major step towards our goal to be the leading publisher in this area," commented Gordon Tibbitts, Blackwell's U.S. President. "We will work with the editors, authors, and reviewers to enhance the quality of these journals, building upon the fine reputation of the publications.=A0=A0 Blackwell is committed to providing the highest-quality products that foster important interchanges among food science researchers and technologists worldwide," affirmed Tibbitts. In addition to print copies, the journals will soon be available in electronic versions via Blackwell Synergy, the company's online delivery platform. "After 28 years as a small publishing company, we are pleased to join a progressive company like Blackwell Publishing, who is an international leader in scientific book and journal publishing," said John O'Neil, Food and Nutrition Press's Publisher. "In my early days as an editor, I remember the Blackwell name being held in high regard, something I've carried with me to this day. It is this reputation of excellent service and quality products that makes Blackwell an ideal publisher for our editors, authors, subscribers, and associates." The FNP Military Division will continue to publish book titles in this subject area from its offices in Trumbull, Connecticut. Over 200 journals in science and professional disciplines are published by Blackwell each year, including the International Journal of Food Science and Technology, published in partnership with the Institute of Food Science and Technology Trust Fund (U.K.). A major series of food technology book titles is jointly published by Blackwell and the Chicago-based Institute of Food Technologists (IFT), the world's largest professional ins= titute in the field. About Blackwell Publishing Blackwell Publishing is the world's leading society publisher. The company remains independent with over 900 staff members in offices in the US, UK, Australia, China, Denmark, Japan, and Germany. Blackwell publishes over 700 journals in partnership with more than 550 academic and professional societies. This year alone, Blackwell will publish over 600 text and reference books across a wide range of academic and professional subjects. Blackwell's mission as an expert publisher is to create long-term partnerships with our clients that enhance learning, disseminate research, and improve the quality of professional practice. For more information on Blackwell Publishing, please visit www.blackwellpublishing.com or www.blackwell-synergy.com. About the Journals Foodservice Research International is edited by Professor Peter L. Bordi from the School of Hotel, Restaurant, and Recreation Management at Pennsylvania State University. The journal covers subject matter in foodservice that includes institutional, retail, catering, equipment complexity, accounting, food safety and management, as well as food science, biotechnology, nutrition and the food-based biological sciences. Journal of Food Biochemistry is devoted to original research on the effects of handling, storage and processing on the biochemistry of food tissues and systems. The emphasis of the journal is on the description of changes of chemical constituents, enzymes and cellular structures, and on the mechanisms that control these events. Coverage stresses the application and relevance of enzyme chemistry and technology, membrane biology and chemistry, cell biology, biophysics, genetic expression, and phytopathology to postharvest, postmortem and processing problems dealing with food tissues. Journal of Food Lipids provides an international forum for publication of high-quality, original research papers covering all aspects of food lipids. Papers related to the chemistry, analysis, methodology, nutrition, processing, stability and stabilization, and quality aspects of food lipids are considered for publication. Relevant review articles in areas, such as low calorie fats and oils, and specialty health lipids, as well as antioxidants from natural sources are included. Journal of Food Process Engineering covers engineering aspects of post-production handling, storage, processing, packaging and distribution of food. Because of the emphasis on processes and design, there is a discussion of the properties of processed foods associated with transport of products, as well as with food texture. Research on the thermal properties of processed food as needed in the design of processing equipment is emphasized. Process engineering operations, such as freezing, evaporation, dehydration, equilibrium and mechanical separation, and packaging, as well as equipment cleaning and sanitation are described. Journal of Food Processing and Preservation focuses on the physical and chemical properties and engineering data of food materials. There is discussion on the latest knowledge and advances in processing and preservation with a balance between fundamental aspects and applied food processing procedures. As needed, material on current legislation involving changes in food processing and preservation practices is provided. Journal of Food Quality discusses statistical interpretation of quality control data, and new original techniques for measuring various quality attributes. There is coverage of good manufacturing practices, hazard analysis, critical control points, methodology for monitoring nutritional quality, environmental factors affecting food quality, techniques used in sanitation audits, and the impact of present and proposed regulations in the U.S. and abroad on the quality of the food supply. Journal of Food Safety encompasses the microbiological areas of food safety, and places emphasis on mechanistic studies involving inhibition, injury and metabolism of food poisoning microorganisms, and the regulation of growth and toxin production in both model systems and complex food substrates. Results of research involving food safety of viruses, fungi and bacteria are published. Research relating to food-borne parasites and factors affecting their development, transmission, control, destruction and detection are described. Journal of Muscle Foods contains research and review manuscripts related to beef, lamb, veal, pork, seafood, poultry and muscle of other species that are consumed by humans. Material on the basic and applied science of muscle foods is presented. The journal is international in scope through members of the editorial board and origin of published papers. Journal of Rapid Methods and Automation in Microbiology involves any area of rapid isolation, detection, enumeration, and identification of microorganisms by microbiological, chemical, biochemical, biophysical, immunological and serological methods in food, water, and industrial and environmental samples. A major objective of this journal is to provide a forum for microbiologists to publish new methods quickly. Journal of Sensory Studies discusses the technical and practical advancements of sensory evaluation of foods, personal care, material research, clinical research, and related areas. There is also discussion of new developments in sensory methods, consumer testing, experimental design, data analysis, scaling, psychophysics, and computer applications. According to Food Technology, Nov. 1986, "The Journal of Sensory Studies is a must for university libraries, progressive industrial laboratories, and serious sensory professionals." Journal of Texture Studies is recognized worldwide as the authoritative publication in food texture, covering textural subjects for those interested in texture as part of commodity work and for rheologists attempting to relate fundamental measurements to textural attributes. Occasionally special issues highlighting important topics are published. Previously published special issues include texture profiling, textured proteins, and fruit texture. The journal contains research papers, research notes, review papers, discussion papers and book reviews ### Dawn Peters Public Relations Manager Blackwell Publishing 350 Main Street Malden, MA 02148-5018 Tel:= 781-388-8334 Fax: 781-338-8334 firstname.lastname@example.org www.blackwellpublishing.com Partnerships in learning, research, and professional practice
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