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 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 - 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 PDF
Agnès Grimal, Florence Dubois-Brissonnet, Elisabeth Dumoulin
Teaching microbiological food safety through case studies PDF
Florence Dubois-Brissonnet, Laurent Guillier, Murielle Naïtali
Food innovation and entrepreneurship in higher education: a case study PDF
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 PDF
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 PDF
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 PDF
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 PDF
Isela A. Flores-Belmont, Enrique Palou, Aurelio López-Malo, María Teresa Jiménez-Munguía
Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt PDF
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 PDF
Charikleia Chranioti, Sofia Chanioti, Constantina Tzia
In vitro health beneficial activities of Pumpkin seeds from Cucurbita moschata cultivated in Lemnos PDF
Danai Sakka, Haralabos C. Karantonis

ISSN: 2182-1054