News Release: Blackwell Expands Publishing Partnership with the Institute of Food Technologists

["Foley Virginia" <VFoley@bos.blackwellpublishing.com>]

Boston, Massachusetts, March 27, 2006-Blackwell Publishing, the 
world's largest society publisher, is pleased to announce that it 
has expanded its publishing partnership with the Institute of 
Food Technologists (IFT). Blackwell will provide publishing 
services for IFT's esteemed journal, Journal of Food Science, 
effective May 2006.

As part of the new agreement, Blackwell will also partner with 
IFT to publish two online-only journals, Comprehensive Reviews in 
Food Science and Food Safety and the Journal of Food Science 
Education.

This new journal publishing partnership builds on the success of 
IFT Press, a publishing collaboration between Blackwell and IFT. 
Since 2001, IFT Press books have served as essential textbooks 
for academic programs and as primary resource handbooks for food 
scientists and related agriculture professionals worldwide.

"Our book publishing experience with Blackwell has been very 
positive and we expect similar synergies as we work with them on 
our journal program," said Roy Hlavacek, Vice President of 
Communications, IFT. "Blackwell's expertise and technology will 
ensure the journals' continued improvement and enable them to 
better meet the specialized needs of our readers."

Published nine times a year, each peer-reviewed issue of the 
Journal of Food Science includes original research and scientific 
reviews on the latest developments in the field of food science. 
It publishes more than 500 papers a year and has more than 4,000 
subscribers, including scientists, researchers, and other food 
professionals.

"We are thrilled with the opportunity to expand our publishing 
partnership with IFT," said Gordon Tibbitts, President, Blackwell 
Publishing Inc. "Blackwell is well equipped to help IFT develop 
strategies that will broaden the reach of their journals and 
increase overall readership." The addition of these three 
journals strengthens Blackwell's leading position in food 
science. Last year alone, Blackwell published 33 journals and 16 
books related to food science and nutrition.

Members of IFT will continue to have the opportunity to receive 
the print edition or electronic version of the Journal of Food 
Science at a special rate as a benefit of membership. The online 
journals are currently free of charge to both members and 
non-members. JFS will also be accessible through Blackwell's 
online journal platform, Synergy <http://www.blackwell-synergy.com/>.

Features will include extensive reference linking to and from 
major abstracting and indexing services as well as options to 
sign up for e-mail alerts and more.

About IFT

Founded in 1939, and with world headquarters in Chicago, 
Illinois, the Institute of Food Technologists is a not-for-profit 
international scientific society with 22,000 members working in 
food science, technology and related professions in industry, 
academia and government. As the society for food science and 
technology, IFT brings sound science to the public discussion of 
food issues. For more on IFT, see <http://www.ift.org/>.

About Blackwell Publishing

Blackwell Publishing is the world's leading society publisher, 
partnering with 665 academic and professional societies. 
Blackwell publishes over 800 journals and, to date, has published 
close to 6,000 books, across a wide range of academic, medical, 
and professional subjects. The company remains independent with 
925 staff members in offices in the US, UK, Australia, China, 
Denmark, Singapore, Germany, and Japan. Blackwell's mission as an 
expert publisher is to create long-term partnerships with clients 
to enhance learning, disseminate research, and improve the 
quality of professional practice. For more information on 
Blackwell Publishing, please visit 
<http://www.blackwellpublishing.com/> or 
<http://www.blackwell-synergy.com/> .

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