Cereal Chemistry will mark the historic milestone of publishing its Centenary Volume in 2023. Since its founding, the journal has published many landmark papers in diverse areas of grain science and technology on cereals, pulses, oilseeds, and specialty crops and has covered topics relating to composition, processing, products, genetics, health and nutrition, and instrumentation and analysis. The considerable annual growth rate in article downloads from Wiley Online Library and an Impact Factor of 2.534 in 2021 indicate the journal remains highly relevant and contemporary, and of great interest, in the Food Science & Technology subject area.
Why not be a part of the celebration to mark this unique achievement for a food science journal?
I look forward to receiving submissions on your latest research for publication throughout 2023 in the 100th Volume of Cereal Chemistry. Manuscripts should be formatted according to the Author Guidelines and submitted through the Manuscript Central portal for peer review. Submissions should be received before mid-2023 to ensure publication in Volume 100.
Les Copeland AM
Editor-in-Chief Cereal Chemistry