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Food Science and Technology (Campinas)

Print version ISSN 0101-2061

Ciênc. Tecnol. Aliment. vol.32 no.2 Campinas Apr./June 2012

http://dx.doi.org/10.1590/S0101-20612012000200001 

Editorial

 

 

Dear Readers,

The ranking system known as WebQualis CAPES - Coordination for Improvement of Higher Education has upgraded in January 2012 and the Journal of Food Science and Technology online (ISSN 1678-457X) were classified as B1 in two areas (Agricultural Sciences and Interdisciplinary) in five areas as B2 (Biodiversity, Food Science, Engineering II, Veterinary Medicine and Animal Science / Fisheries Resources), in three areas as B3 (I Engineering, Pharmacy and Medicine II), in one area as B4 (Biotechnology) and one area as B5 (Biological Sciences).

It is worth remembering that Qualis is the set of procedures used by Capes to stratify the quality of intellectual output of graduate programs. The process is designed to meet the specific needs of the evaluation system and is based on information provided by the Data Collection application. The stratification of the quality of production is carried out indirectly, measuring the quality of articles by analyzing the quality of dissemination
vehicles, ie, scientific journal that the article has been published.

To update the 2012, data collection was used from the years 2007-2009 and 2010. Qualis Periodicals Basis from Food Sciences consisted of 639 titles of which 11.74% were classified as A1; 13.15% as A2; 24.9% as B1; 26.7% as B2; 7.4% as B3; 7.7% as B4 and 8.4% as B5. The Journal has maintained its previous classification and is inserted in the group with the highest number of titles. However, this assessment also shows that the
way to go is still long.

We must continue working tirelessly in search for better results. To be a journal attractive for the authors we have to shorten the time for publishing the papers, raise our standard of quality and seek the internationalization of the Journal. We are in this way. In this volume, 17% of the 30 papers published were submitted from non-Brazilian authors. One of the papers was submitted in 2009 and took 31.6 months to be published .

Twenty four articles were submitted in 2010 and the average time between submission and publication was 24.1 months . Five of the articles were submitted in 2011 and in this case this time was on average 14.7 months. In 2011, we have increased the requirement and included a pre-evaluation of the manuscript in order to produce a smaller number of articles, but with greater potential for being approved and then contribute to the quality
improvement of the Journal.

This is certainly not an easy journey, but we know that it is possible to count on the contribution of the Brazilian scientific community. Thank to all those authors and reviewers who have been collaborating for the growth and consolidation of the Journal of Food Science and Technology .

 

Mirna L. Gigante
Chief editor

Virgínia M. Matta
Associate publisher