Resiliency

Abstract

Only five years ago, the world began to realize that the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), also called COVID-19, was spreading wildly. Laboratories were closed, and most food science research was halted. Researchers responded by writing more review papers, leading this journal to expand our editorial board to accommodate the rising submissions. Today, different strains of avian influenza are decimating poultry flocks in China and the United States. The virus has spread to cattle and humans, and the price of hen eggs has more than doubled. However, food scientists in the United States are facing other challenges. Every change in national leadership is accompanied by concerns about how research and education policies will be affected. This year has been characterized by many executive orders changing funding policies and the unilateral firing of all federal employees with 2 years or less of tenure in their positions. Food scientists have been among the casualties of these mass terminations. How these and future cuts will affect America's ability to remain an international food exporter and innovator in food science and food safety is unknown.

I am one of the researchers who has lost sleep worrying about whether current projects will be cut and if proposals will be funded. The outlook was also dim in the spring of 2020. This year is another time for researchers to keep hope and persevere. I advise colleagues to explore alternative research funding sources, such as private foundations and food commodity organizations. If research funding is cut further, untenured faculty members may have to return to writing reviews to generate publications for their tenure applications. The United States is not alone in funding problems; other nations face research interruptions due to natural disasters or war. Comprehensive Reviews in Food Science and Food Safety provides authors with a credible, respected outlet for review papers on unique food science topics. Publishing in the journal is free for members of the Institute of Food Technologists, and publication fees may be waived for residents of some nations. I hope your situation is secure while you read this editorial. However, if you have experienced funding cuts or employment termination, I am sincerely concerned.

Sincerely,

Mary Ellen Camire,

PhD

Editor in Chief,

Comprehensive

Reviews in

Food Science and

Food Safety

Professor,

University of Maine