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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 7, Num. 1, 2002, pp. 3
Untitled Document

The Journal of Food Technology in Africa, Vol. 7, Jan-Mar, 2002 pp. 3


Wanga B. A., Editor-in-Chief

Code Number: ft02001

In the present fast-moving world of information technology, communication via the web has become easier and therefore commonplace. It is therefore imperative that we at JFTA put in place mechanisms to take full advantage of the situation for maximum benefit of all stakeholders.

You may have noted that word processing applications have become more standardised, graphic packages part of an author's tool kit and electronic mail an ideal way of keeping in touch. I am therefore pleased to inform contributors about our new initiative to implement a new mode of correspondence; an electronic mailing system of sending page proofs and offprints to authors as portable document format (PDF) attachments. On the same breadth, we would like to encourage authors to also take full advantage of the new advances in preparation and submission of their manuscripts.

Several advantages will accrue to authors with this new mode of correspondence. For instance:

  • There will be substantial reduction in monetary cost using airmail or courier in correspondence.
  • The waiting period between dispatch of page proofs and their subsequent receipt from authors will be reduced from several weeks to a few days.
  • Authors will be able to receive offprints as soon as an issue is ready to be taken to press without having to wait for the printing, packaging and mailing.
  • It will be possible for authors to print the exact number of copies they require without the minimum or maximum limitation.

In our endeavour to further improve the quality of the journal, we have revised the Instructions to Authors and we hope authors will get adequate guidance from it while structuring the subject matter of their papers. Whenever possible, authors are encouraged to use Word Processing applications to prepare their papers and to also note that submission of a paper on diskette or electronically can mean a considerably shorter publication period.

Efforts are underway to host JFTA full text on-line. Arrangements are at the final stage since Bioline International has agreed in principle to host our journal electronically. They will be charged with the responsibility of distributing the journal to subscribers and recoup the fees on our behalf. The benefits of on-line publication cannot be gainsaid. Subscribers will have a choice of ordering the print, on-line, or print + on-line versions of the journal. It will also be easier to obtain single articles.

Finally, on behalf of the Editorial Board and all stakeholders, I would like to thank our long serving Editor-in-Chief, Otieno D. O. who has decided to step down due to pressure of research work in his academic efforts in New South Wales, Australia. We still retain him as our special Editorial Advisor and laud his dedicated service to the Journal since its inception over six years ago. I have happily accepted the position starting with Volume 6 No. 3.

With the publication of the first issue of volume 7 (2002) we would like to thank our authors, reviewers and subscribers, all of whom we rely on to keep JFTA in the noble role of reporting research work to advance food science, technology and nutrition.

Wanga B. A.


Copyright 2002 The Journal of Food Technology in Africa, Nairobi

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