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).



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.


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 4, No 1 (2015): International Journal of Food Studies


This is the 7th issue (vol 4 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

This issue includes four 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, and one invited paper from the International Food Congress - Novel Approaches in Food Industry - NAFI 2014.

We have also the pleasure to inform you that IJFS was recently indexed by the FTSA (Food Science and Technology Abstracts). The IJFS is already indexed by DOAJ, EBSCO and ULRICHSWEB. Index to Scopus is expected in the next 3 to 4 months.

We wish you continue to appreciate IJFS works, and 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

Enhancing food engineering education with interactive web-based simulations PDF
Alexandros Koulouris, Georgios Aroutidis, Dimitrios Vardalis, Petros Giannoulis, Paraskevi Karakosta
Training requirements for agro-food industry in Portugal PDF
Pedro D. Gaspar, Rita Pinheiro, Cláudia Domingues, Celestino Almeida, Teresa Paiva, Carlos D. Pereira, Manuela Vaz-Velho

- Research and application

Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic PDF
Tanima Chowdhury, Madhusweta Das
Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells PDF
Neus Bernat, Maite Cháfer, Amparo Chiralt, Jose Moisés Laparra, Chelo González-Martínez
Effect of incorporating alum in cane juice clarification efficiency and sucrose losses PDF
Benard M. Kimatu, Symon Maina Mahungu, Abdul K. Faraj, Symon M. Mahungu, Benard Muinde Kimatu
Applicability of Mixolab test with local wheat flours PDF
Daniel Vazquez, María C. Veira
A methodology to promote business development from research outcomes in food science and technology PDF
Eduardo L. Cardoso
Lipid composition of seed oils of different pomegranate (Punica granatum L.) cultivars from Spain PDF
Luana Fernandes, José A. Pereira, Isabel Lopéz-Cortés, Domingo M. Salazar, Elsa Ramalhosa, Susana Casal
Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk PDF
Cephas Nii Akwei Addo, Victoria Ferragut
Mechanical properties of cassava starch films as affected by different plasticizers and different relative humidity conditions PDF
Jeannine Bonilla Lagos, Nívea M. Vicentini, Rodolfo M.C. Dos Santos, Ana Mônica Q.B. Bittante, Paulo J. A. Sobral

ISSN: 2182-1054