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Challenges and Opportunities for the Journal of Medicinal Food
Jim Daily III 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Eighteen years ago, in October of 2003, we published the first issue of the Journal of Medicinal Food (JMF) that included editorial board members from the Korean Society of Food Science and Nutrition (KFN). This marked a unique collaboration between the Korean Society of Food Science and Nutrition, publisher Mary Ann Liebert, Inc., a North American editorial board headed by Editor-in-Chief Dr. Sheldon Hendler and a Korean editorial board headed by Editor-in-Chief Dr. Kun-Young Park. At the beginning, JMF was not listed in the Science Citation Index and only published four papers per year. Over the years with much hard work, visits to promote the journal to ISI and to get it included as an SCI-expanded and then a full SCI journal. As we progressed, the number of submissions increased as did the number of issues. Today JMF is a high-quality monthly scientific publication with an impact factor of 2.786. This is a great achievement and our current Editors-in-Chief, Drs Jeongmin Lee and Michael Zemel, deserve a lot of credit, as do the past editors and society members who built the foundation that made this possible. This is indeed a great achievement, but I believe it is just the beginning; with continued work and careful management, JMF can keep progressing with a steadily increasing impact factor. While I believe this to be the future, it cannot be taken for granted. Impact factors can certainly increase over time, but they can also decrease. We must continue our efforts to make a better journal. I would now like to explore a few ideas about how to improve the journal and increase the impact factor. There is no question that impact factors play a major role in attracting high quality papers. Investigators want to publish in high impact journals. However, we must make sure that in attempting to improve the impact factor we do nothing that will detract from the quality of the journal. Therefore, I would like to discuss ways to improve the impact factor by taking actions that improve the quality and reputation of the journal. We often focus on the numerator in the impact factor calculation, but we should not neglect the denominator. Just a few uncited papers can be deadly to the impact factor. Therefore, we need to carefully consider each submission. We do not want to focus only on citations only, but it is important to consider them. There are also ways to include content that does not go into the denominator. Articles such as editorials, commentaries, news articles, announcements, and opinion articles are not normally considered “citable”, and therefore do not go into the denominator of the impact factor calculation. When used properly, these can add valuable content to the journal and improve the impact factor. An example of how profound of an effect it can have is what happened to the FASEB Journal in 1988 and 1989. In 1988 it had an impact factor of 0.24, however that year they negotiated on how it should be calculated, and the abstracts were re-classified as non-citable. Much of the content was abstracts from the annual FASEB meeting. The following year the 1989 impact factor increased to 18.3! One thing all of us, including myself, need to work on is reducing the time to decision and time to publication. Recent developments with COVID have caused this issue to gain importance because people are extremely eager to access new information and the investigators are eager to get it published. Some scientists want more content made public ahead of publication, but that is dangerous. However, if we have a reputation for being slow, authors will be hesitant to submit their research to JMF. Accelerating the review process is very difficult because high-quality scientists are hesitant to devote their time to reviewing manuscripts. We need to find ways to reward reviewers and make them feel appreciated for devoting their time to helping the journal. We also need to work on gaining greater support from the KFN membership.
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Science and philosophy of Korea traditional foods (K-food)
권대영,김순희,Chung Kyung Rhan,Daily Jim,Park Sunmin 한국식품연구원 2023 Journal of Ethnic Foods Vol.10 No.26
The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given environment in terms of philosophical, agricultural, and geohistorical conditions. In other words, ethnic food is a product of efforts to cope with and overcome food safety, desirability, and the need for food storage for periods of famine. It would be a tradition and emergence created by accumulated wisdom that actively utilizes the given geographical and natural environment. Since the Ice Age, the development of all ethnic foods on the Earth has been unique in terms of their characteristics, due to the natural agro-ecological background of the region, through the movement and settlement of primitive mankind and wars of the Bronze Age. Therefore, it is impossible to understand the development of a particular ethnic food without understanding its historical background and geographical and agro-ecological characteristics. The same applies to Korean foods, which should be studied from this perspective. Nevertheless, until now, the history of food on the Korean Peninsula has been mainly studied by history scholars who can read Chinese characters rather than by natural scientists, resulting in errors and distortions in our understanding of the identity, history, and originality of Korean food. In this paper, we aim to correct these errors and distortions and to present scientifically validated research and the developmental background of Korean food in terms of its anthropological, historical, geographical, and cultural values, which is essential for K-food (Korean Traditional foods) to be known as a distinctly different world food rather than as a regional variant of Northeast Asian foods. Furthermore, we also aim to provide scientific truths by researching the health functionalities and cultural values of Korean food so that it can develop as a global food worldwide.
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