Journal of Dairy Science® 2022 Editorial Report
2023; Elsevier BV; Volume: 106; Issue: 4 Linguagem: Inglês
10.3168/jds.2023-23381
ISSN1529-9066
Autores Tópico(s)Agriculture and Biological Studies
ResumoIn 2022, the 105th volume of the Journal of Dairy Science was published. As we review the journal's last year, it may be useful to reflect on the purpose of scientific publishing. This can be simply stated as the dissemination of results that extends knowledge to open the door for new concepts or advances in the field (Chan, 2018Chan W. What is the value of publishing?.ACS Nano. 2018; 12 (30041294): 6345-6346https://doi.org/10.1021/acsnano.8b05296Crossref Scopus (1) Google Scholar). Similar to other journals, in addition to original research articles, Journal of Dairy Science also publishes invited reviews and other paper types to pursue this purpose. The journal also has other valuable roles. For example, scientific journals actively support authors in their creative practices while also playing a role in interpersonal interactions of the scientific community. For the Journal of Dairy Science, the year began with the release of our first gold open access issue (Kononoff, 2022Kononoff P.J. Gold open access—A new era for the Journal of Dairy Science.J. Dairy Sci. 2022; 105 (34949435): 1-2https://doi.org/10.3168/jds.2021-21555Abstract Full Text Full Text PDF PubMed Scopus (0) Google Scholar). This has increased the exposure of our authors' work to a larger audience while also aligning authors to open access publishing policies such as the Plan S initiative of cOAlition S (https://www.coalition-s.org/). The change has also enhanced access to Journal of Dairy Science content for dairy scientists and dairy industry professionals in developing countries. In June 2022, Clarivate's Journal Citation Reports, Web of Science 2021 Impact Factor for Journal of Dairy Science was released. The Impact Factor was 4.225, and Journal of Dairy Science was ranked 6th by 5-Year Impact Factor (4.987) among 62 journals in the Agriculture, Dairy, and Animal Science category and 48th among 144 journals in the Food Science and Technology category. Table 1 outlines some basic journal statistics over the past 5 years. Some of the patterns that exist in these data are expected. For example, as reported by others, the COVID-19 pandemic has appeared to stimulate manuscript development, submission, and ultimately publication (Heo et al., 2022Heo S. Chan A.Y. Diaz Peralta P. Jin L. Pereira Nunes C.R. Bell M.L. Impacts of the COVID-19 pandemic on scientists’ productivity in science, technology, engineering, mathematics (STEM), and medicine fields.Humanit. Soc. Sci. Commun. 2022; 9 (36530543): 434https://doi.org/10.1057/s41599-022-01466-0Crossref Scopus (1) Google Scholar). This is evidenced in the number of yearly pages published, which increased from 11,844 in 2019 to 12,194 in 2020, and peaked in 2021 at 13,054 pages. In 2022, Journal of Dairy Science published slighter fewer pages (10,046 pages), and this may be because authors had fewer manuscripts to submit and/or due to the many challenges our authors have faced in maintaining their research programs and overall productivity (Lewis, 2021Lewis D. The COVID pandemic has harmed researcher productivity – and mental health.Nature. 2021; https://doi.org/10.1038/d41586-021-03045-wDate accessed: February 27, 2023Crossref Google Scholar). In 2022 and consistent with the past 5 years, the acceptance rate for the journal was approximately 50% (Table 1). The journal averaged just under 6.5 mo from submission to “in press,” and the average total time from submission to publication was approximately 8 mo. There is no doubt that the production of each journal article is truly a team effort of our editors, reviewers, authors, and production staff. Most papers are published as research articles (n = 673 or 94%; Table 2), but in 2022 we also published 18 invited reviews, which is very close to our goal of 24 each year. Consistent with the recent past, approximately 25% (n = 177) of papers published were in Dairy Foods (Table 3), with the remaining 75% (n = 522) in Production (Table 3). For Dairy Foods, the largest section was Dairy Product Microbiology and Safety (n = 60; Table 4); for Production, the largest section was Health, Behavior, and Well-being (n = 174; Table 5), followed by Animal Nutrition (n = 122). The journal continues to serve as an important nexus for the worldwide community of dairy scientists. This is marked by the fact that over the past year, 78% of the submissions originated from outside the Unites States (data not shown). Over the past 3 years, the State University System of Florida has contributed the most papers (n = 292) to Journal of Dairy Science, followed by Cornell University (n = 278) and University of Guelph (n = 274). Included in the top 20 are other organizations outside of the United States, namely, Wageningen University & Research (the Netherlands), Teagasc (Ireland), Aarhus University (Denmark), and INRAE (France).Table 1Journal of Dairy Science statistics for 2022 compared with previous years1Submit/accept rates: 2022: 1,440 new submissions; 744 accepted, 672 rejected, 53% accept; 17 original papers were submitted as Graduate Student Literature Reviews. 2021: 1,642 new submissions; 796 accepted, 819 rejected, 49% accept; 19 papers were submitted as Graduate Student Literature Reviews. 2020: 1,969 new submissions; 1,144 accepted, 883 rejected, 56% accept; 25 were submitted as Graduate Student Literature Reviews. 2019: 1,903 new submissions; 1,049 accepted, 786 rejected, 57% accept; 9 were submitted as Graduate Student Literature Reviews. 2018: 1,865 new submissions; 986 accepted, 879 rejected, 53% accept; 5 were submitted as Graduate Student Reviews.Category20222021202020192018Average papers received/mo120137164159155Average papers accepted/mo6366958782Average papers published/mo6184878585Pages published through June5,5217,3445,7855,7645,670Pages published through December10,04613,05412,19411,84411,518Average review time, d137130128133127Average production time, d105118108102106Average total time, d242248236235233Average accept to in press, d6061655750Average submit to in press, d1961941931901771 Submit/accept rates: 2022: 1,440 new submissions; 744 accepted, 672 rejected, 53% accept; 17 original papers were submitted as Graduate Student Literature Reviews. 2021: 1,642 new submissions; 796 accepted, 819 rejected, 49% accept; 19 papers were submitted as Graduate Student Literature Reviews. 2020: 1,969 new submissions; 1,144 accepted, 883 rejected, 56% accept; 25 were submitted as Graduate Student Literature Reviews. 2019: 1,903 new submissions; 1,049 accepted, 786 rejected, 57% accept; 9 were submitted as Graduate Student Literature Reviews. 2018: 1,865 new submissions; 986 accepted, 879 rejected, 53% accept; 5 were submitted as Graduate Student Reviews. Open table in a new tab Table 2Journal of Dairy Science manuscript and page statistics by article type for 20221Editorials, errata, letters, interpretive summaries, perspectives, and news are not included in table.MonthResearchDairy Industry TodayInvited ReviewGraduate Student Literature ReviewSymposiumPapersPagesPapersPagesPapersPagesPapersPagesPapersPagesJanuary65899——119————February62848227117————March63871——120220——April63862115238——354May63926116343——221June58795——338————July57793114——226——August54724——126111——September48648111249112——October47647————223555November45645225115117——December48674——37018——Total6739,33281081833510117101301 Editorials, errata, letters, interpretive summaries, perspectives, and news are not included in table. Open table in a new tab Table 3Journal of Dairy Science research manuscripts and page statistics by science section1Table does not include invited reviews, letters, errata, or editorials. for 2022MonthDairy FoodsProductionPapersPagesPapersPagesJanuary1114854751February1315951716March2634339548April2026146649May1419351751June1821240583July1216948664August1519640539September1315437517October1113343592November1318335504December1114238540Total1772,2935227,3541 Table does not include invited reviews, letters, errata, or editorials. Open table in a new tab Table 4Journal of Dairy Science research manuscripts and page statistics published in Dairy Foods1BHH = Bioactivity and Human Health; CMS = Chemistry and Materials Science; DPMS = Dairy Product Microbiology and Safety; FSE = Food Systems and Environment; PE = Processing and Engineering; and SA = Sensory Analysis., 2Table does not include invited reviews. for 2022MonthBHHCMSDPMSFSEPESAPapersPagesPapersPagesPapersPagesPapersPagesPapersPagesPapersPagesJanuary——561457——114116February225563444——227——March810322612153——347114April344334899115225344May564573228——115113June780228446——335223July116680459——114——August117338676112453——September226560558————110October226449219——339——November229339341116348110December——35067118113——Total33430466016075145124330101301 BHH = Bioactivity and Human Health; CMS = Chemistry and Materials Science; DPMS = Dairy Product Microbiology and Safety; FSE = Food Systems and Environment; PE = Processing and Engineering; and SA = Sensory Analysis.2 Table does not include invited reviews. Open table in a new tab Table 5Journal of Dairy Science research manuscripts and page statistics published in Production1AN = Animal Nutrition; FSE = Farm Systems and Environment; GG = Genetics and Genomics; HBW = Health, Behavior, and Well-being; P = Physiology., 2Table does not include invited reviews. for 2022MonthANFSEGGHBWPPapersPagesPapersPagesPapersPagesPapersPagesPapersPagesJanuary14205693467222838103February8126683788223058114March15199224460101298136April1013669579818236584May142176976791217313185June61016791115514210338July9108610469523311446August81232255601012715204September1014845845013173688October1014556871091011911151November710646378591418109December11159460912711154340Total1221,77357849771,0731742,361921,2981 AN = Animal Nutrition; FSE = Farm Systems and Environment; GG = Genetics and Genomics; HBW = Health, Behavior, and Well-being; P = Physiology.2 Table does not include invited reviews. Open table in a new tab Many individuals are dedicated to the effort and embody the high standards of the Journal of Dairy Science. Editorial and production work is handled by FASS Inc. (Champaign, IL). The staff working directly with the journal includes Laura Esterman (managing editor), Karie Simpson (lead technical editor), and Shauna Miller (editorial assistant). Both Laura and Karie are new to Journal of Dairy Science, yet both have vast experience in scientific publishing, and we are honored to have them contributing to the journal's community. Also new on board with FASS Inc. is Jess Townsend, who now serves as the communications manager and is providing powerful promotional support in areas such as press releases and social media posts for Journal of Dairy Science content. I would also like to recognize and thank Lisa Krohn, who served as lead technical editor for a good portion of 2022. Additional individuals who devote a large percentage of their time to the journal include Hannah Park, Theresa Lawrence, Katy Henkel, Natalie Lehman, Christine Horger, Ron Keller, and Kaitlyn Moone. We could not publish such a large volume of scientific information without the continued commitment of FASS and its employees. In 2022, the journal also saw some personnel changes with the resignations of Susan Pollock (managing editor) and Louise Adam (lead technical editor). Both Susan and Louise have been strong pillars of the journal, seeing it through many advancing changes, and both have loyally served the Journal of Dairy Science community for many years. We will miss them both and wish them luck in their future endeavors. Thanks must also extended to our partners at Elsevier, especially Elena Herzog (publisher) and Andrew Berin (publishing director). We wish to thank them both for their service, especially those efforts related to our introduction and transition to gold open access. Section editors direct and handle manuscripts through the review process and make publication decisions. The decision to accept, reject, or revise is among the greatest of responsibilities, and we are grateful to our community of editors who are among the world's best. In striving for thoroughness, fairness, and transparency, we are fortunate to receive very few author complaints concerning the review process. This year, only 1 editor completed his term of service, Jay Amamcharla (Kansas State University) in Dairy Foods. The journal owes tremendous gratitude to the editors who dedicate many years of their professional lives to the journal and the community of dairy scientists, and Jay is of no exception. With Jay's departure, Adriano Cruz (Rio de Janeiro Federal Institute of Education Science and Technology) has joined as a section editor of Chemistry and Materials Science/Processing and Engineering/Sensory Analysis. Editors in continued service include senior editors Olivia McAuliffe (Teagasc) and Scott Rankin (University of Wisconsin–Madison), and section editors Nicole Martin (Cornell University), Mike Miller (University of Illinois), Milena Corredig (Aarhus University), and Denis Roy (Université Laval) in Dairy Foods. Within our Production section, those continuing include senior editor Jeffrey Firkins (The Ohio State University) and section editors Alex Bach (ICREA), Barry Bradford (Michigan State University), Andre Brito (University of New Hampshire), and Timothy Hackmann (University of California–Davis) in Animal Nutrition; senior editor Andrés Legarra (INRA) and section editors Christine Baes (University of Guelph) and Daniela Lourenco (University of Georgia) in Genetics and Genomics; senior editor Jessica McArt (Cornell University) and section editors John Middleton (University of Missouri), Olga Wellnitz (University of Bern), Wolf Heuwieser (Freie Universität Berlin), Richard Laven (Massey University), and Katy Proudfoot (University of Prince Edward Island) in Health, Behavior, and Well-being; senior editor Robin White (Virginia Tech) and section editor Bradley Heins (University of Minnesota) in Farm Systems and Environment; senior editor Gerd Bobe (Oregon State University) and section editors Laura Hernandez (University of Wisconsin) and Paul Fricke (University of Wisconsin) in Physiology; finally, senior editor Kerst Stelwagen (SciLactis Ltd.) in Invited Reviews. We are thankful for the service of the 73 members of our editorial board. These individuals span the globe and all disciplines of dairy science. Editorial board members are usually identified in autumn when we seek to balance the number of incoming papers within each section with an appropriate number of editorial board members. These individuals contribute pro bono and usually review 1 to 3 manuscripts each month. We receive many recommendations and direct requests each year from individuals who want to become more involved with the journal and join the editorial board. As a continued reminder, often the first step to becoming an editorial board member is demonstrating a sufficient number and quality of reviews when acting as an ad hoc reviewer. We also sent out more than 2,000 “thank you” letters, many of them distributed internationally, to reviewers who served the Journal of Dairy Science in 2022. We sincerely appreciate the contributions of editorial board members and ad hoc reviewers. We recognize that it is the reviewers who ensure that we maintain high scientific standards, and their rapid efforts also ensure we maintain a reasonable time from submission to publication. Most of you know that in 2020 ADSA's ecosystem of journals developed and expanded with the launch of JDS Communications, which publishes short communications, technical notes, and mini-reviews. This title has now published 4 volumes and in 2022 was indexed in PubMed. Journal of Dairy Science and JDS Communications work together with ADSA in many ways. One example is invited symposia publications stemming from the annual meeting. Many of these titles are now published in either Journal of Dairy Science or JDS Communications. Be on the lookout for a new article type in Journal of Dairy Science entitled Perspectives. These are invited papers written by thought leaders from all areas of dairy sciences. They are concise, evidence-based, and referenced, and will provide commentary as well as food for thought on a topic relevant to dairy science. In 2022 we conducted a Journal of Dairy Science author and reader survey to gather and react to both informal and formal feedback from their publication experiences. Through this we heard many valuable messages. As expected, Journal of Dairy Science scored (on a scale of 5 = strongly agree to 1 = strongly disagree) high in being “… well known in [your] field,” (score = 4.87), being “authoritative and trustworthy,” (score = 4.69), and a “priority target for publishing” (score = 4.44). We learned that in addition to invited review and research articles, meta-analysis/systematic reviews scored high in “overall usefulness.” We also scored high in ranking over competing titles, but we know authors have many places to submit their work. In direct response to this, our goals for 2023 will include reducing production time and maintaining high-quality technical editing after acceptance. We also received constructive comments related to the submissions process and reporting guidelines. Over the next year, these will be under consideration as we continue to deliver completeness and transparency in publication while also supporting the author experience. Among our most important and continued aims is to attract the best authors, to publish the highest quality science, and to continue our long history as the leading source of new information in the dairy sciences. We also continued monthly press releases, monthly Editor's Choice articles, and annual Highly Cited Award programs. Congratulations to Ewa Wasilewska (Polish Academy of Sciences), Bo Han (China Agricultural University), and Jose Santos (University of Florida), who were 2022 recipients of the Journal's Highly Cited Award. Congratulations is also extended to the 2 new members of the Journal of Dairy Science Club 100: Ignacy Misztal (University of Georgia) and Wolfgang Heuwieser (Freie Universität Berlin). Winners of the 2022 ADSA Foundation Graduate Student Literature Review Awards were Hasitha Priyashantha (Swedish University of Agricultural Sciences) for the Dairy Foods Division (PhD); Erin Shangraw (University of Missouri), for the Production Division (MS); and Meghan Connelly (University of Wisconsin), for the Production Division (PhD). Our survey indicated that the decision to move to gold open access was widely supported by both authors and readers but has also resulted in increased article pages charges for many of our authors. I am happy to report for 2023 that the ADSA board of directors has maintained their commitment to ADSA member authors by providing funds that defray costs and enable authors to publish at a discounted rate of $1,600 (a $320 reduction from the $1,920 “list price”). The journal is an exciting branch of the association, and, personally, it is an honor and pleasure to serve as the Editor-in-Chief of Journal of Dairy Science. Over the next year, I pledge to continue to prioritize the author experience, to seek heightened stature of the journal, to increase exposure of content, and to drive impact. Additionally, I will work to support the journal's community of editors, reviewers, and authors so that the journal continues to be an important and impactful component of scientific advancement and career achievements.
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