International Journal of Food Studies

The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Core topics range from raw materials, through food processing, including its effect on the environment, to food safety, nutrition and consumer acceptance. To enrich this forum the journal is also open to other food-related topics such as food policy and food anthropology.

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.


AUDIENCE

The International Journal of Food Studies is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.


INTERESTED IN SUBMITTING AN ARTICLE TO THIS JOURNAL?

We recommend that you review the About the Journal page for the journal's section policies, as well as the Author Guidelines. Authors need to register with the journal prior to submitting, or if already registered can simply log in and begin the 5 step process. Please see the Submission Circuit for more details.

You can download the template (compatible with Mac and Windows Word 97/98/2000/2003/2007) for your article at Manuscript template.


Vol 5, No 1 (2016): International Journal of Food Studies

FOREWORD

We are very pleased to deliver you another issue (the 9th  - vol 5 | issue 1) of the International Journal of Food Studies, that includes the last two 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 is expected to be soon indexed by Scopus. The journal is in the final phase of the evaluation process and we are now waiting for the final decision of the Content Selection & Advisory Board (CSAB).

We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.

 

Editor-in-Chief

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

Developing and delivering food systems training programs for 21st century audiences PDF
Troy Hahn, Patricia A. Curtis

- Research and application

The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria PDF
Christianah O. Ogunmola, Olusimbo O. Aboaba
Effects of knife edge angle and speed on peak force and specific energy when cutting vegetables of diverse texture PDF
Vishal Singh, Madhusweta Das, Susanta Kumar Das
Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology PDF
Marian E. Raley, Maddalena Ragona, Siet J. Sijtsema, Arnout R.H. Fischer, Lynn J. Frewer
Innovation and knowledge transference in a cluster user-driven innovation perspective – the Inovcluster experience PDF
Teresa Paiva, Cláudia Domingues, Luis P. Andrade
Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters PDF
Kubrat A. Oyinlola, Anthony A. Onilude, Oluwaseun E. Garuba
Following the trail of crumbs: A bibliometric study on consumer behavior in the Food Science and Technology field PDF
Marcia-Gabriela C. Kasemodel, Fausto Makishi, Roberta C. Souza, Vivian-Lara Silva
A food recall case study in Australia – Towards the development of food safety applications for consumers PDF
Adeola Bamgboje-Ayodele, Leonie Ellis, Paul Turner
Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes PDF
Mario A. Cueto, Abel E. Farroni, M. del Pilar Buera

- Critical reviews of scientific literature

The Atlantic diet – Origin and features PDF
Manuela L. Vaz-Velho, Rita Pinheiro, Ana Sofia Rodrigues


ISSN: 2182-1054