Original contributions relevant to the following topics will be considered for publication:
- Education methods, including Life Long Learning and e-learning;
- Research and application in academia, research, industry;
- Critical reviews of scientific literature by researchers, students, invited authors;
- Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes).
TYPES OF PAPERS
Original research, reviews, opinions, testimonies and best practices coming from professionals either from the sectors of Education, Research or Industry are welcome to be published in this journal.
Authors must ensure that the submission has not been previously published, nor is it before another journal for consideration.
Papers accepted for publication become the copyright of the Journal.
The International Journal of Food Studies is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.
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You can download the template (compatible with Mac and Windows Word 97/98/2000/2003/2007) for your article at Manuscript template.
Vol 4, No 2 (2015): International Journal of Food Studies
This issue (the 8th - vol 4 | issue 2) includes ten invited papers from the 3rd International ISEKI_Food Conference - ISEKI_Food 2014 - Bridging Training and Research for Industry and the Wider Community - Food Science and Technology Excellence for a Sustainable Bioeconomy.
The International Journal of Food Studies (IJFS - http://www.iseki-food-ejournal.com) is now indexed in RoMEO, the searchable database of publishers’ copyright and self-archiving policies on the web and in Open Access repositories. Increasingly, universities are insisting authors to archive their research papers in institutional repositories. RoMEO assists the authors finding out the publisher’s copyright rules and conditions about open access. RoMEO - Rights Metadata for Open Archiving – is part of SHERPA Services based at the Centre for Research Communications, University of Nottingham, UK. RoMEO has collaborative relationships with many international partners, who contribute time and effort to developing and maintaining the service. Past funders have included the Wellcome Trust and RLUK – Research Libraries UK. Current RoMEO development is funded by JISC - Joint Information Systems Committee and covers over 22,000 peer-reviewed journals and serials.
We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Table of Contents
- Education methods
|Information literacy training in AgroParisTech food studies|
|Agnès Grimal, Florence Dubois-Brissonnet, Elisabeth Dumoulin|
|Teaching microbiological food safety through case studies|
|Florence Dubois-Brissonnet, Laurent Guillier, Murielle Naïtali|
|Food innovation and entrepreneurship in higher education: a case study|
|Susana C. Fonseca, Rita Pinheiro, Carla Barbosa, Alberta Araújo, Manuela Vaz-Velho, Rui Alves|
|Training of SMEs for frozen food shelf life testing and novel smart packaging application for cold chain monitoring|
|Theofania Tsironi, Marianna Giannoglou, Eleni Platakou, Petros Taoukis|
|Identifying most important skills for PhD students in Food Science and Technology: a comparison between industry and academic stakeholders|
|Chelo González-Martínez, Peter Ho, Luis Cunha, Oliver Schluter, Paola Pittia|
|Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market|
|Virginia Giannou, Zoltan Lakner, Paola Pittia, Luis Mayor, Rui Costa, Cristina L.M. Silva, Vassiliki Oreopoulou|
- Research and application
|Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying|
|Isela A. Flores-Belmont, Enrique Palou, Aurelio López-Malo, María Teresa Jiménez-Munguía|
|Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt|
|Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez|
|Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method – Evaluation of encapsulated products and prepared syrups|
|Charikleia Chranioti, Sofia Chanioti, Constantina Tzia|
|In vitro health beneficial activities of Pumpkin seeds from Cucurbita moschata cultivated in Lemnos|
|Danai Sakka, Haralabos C. Karantonis|