Archives

2014

Vol 3, No 1 (2014): International Journal of Food Studies

FOREWORD

This is the 5th issue (vol.3 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

We have the pleasure to inform you that IJFS is now indexed by EBSCO information services (www.ebsco.com/).

We wish you appreciate this new issue of the IJFS, and look forward to continue receiving 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

 


2013

Vol 2, No 2 (2013): International Journal of Food Studies

FOREWORD

It is with a great pleasure that we bring to our readers the 4th issue (vol.2 | issue 2) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

The IJFS was recently submitted to the platform Scopus and after acceptance, a process that can take a year, it will be submitted to the Web of Knowledge.  After this normal procedure, it takes about 2 years to get the impact factor, since the Web of Science will be counting the number of citations in order to calculate the impact factor.

The IJFS is fully engaged to improve its quality and a survey to its readers is ongoing. Based on preliminary results some improvements were already implemented, and recent and past issues are now easier to access. Moreover, authors of new papers are now receiving a personalized copy of their work.

We wish you appreciate this 4th issue of the IJFS, and 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

Vol 2, No 1 (2013): International Journal of Food Studies

FOREWORD

This is the 3rd issue (vol.2 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

The IJFS was recently included in the DOAJ (Directory of Open Access Journals) http://www.doaj.org, http://www.doaj.org/doaj?func=openurl&genre=journal&issn=21821054, and in the directory LIVRE: http://livre.cnen.gov.br. The IJFS was also submitted to Google Schoolar (http://scholar.google.com/), and very soon all the journal papers will be automatically indexed and searchable. Google Schoolar provides citations and metrics about authors, papers and journals.

After publishing this 3rd issue, the IJFS will be submitted to following platforms: Scopus, Web of Knowledge, and Journal of Citation Report. After acceptance by Web of Knowledge, it will take about 2 years to get the impact factor, since the Web of Science will be counting the number of citations in order to calculate the impact factor.

We wish you appreciate this 3rd issue of the IJFS as much as the previous. Make the IJFS your mean of communicating your main achievements 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


2012

Vol 1, No 2 (2012): International Journal of Food Studies

FOREWORD

This is the 2nd issue of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association. IJFS is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry to improve the dissemination of Food Science and Technology knowledge among Education, Research and Industry stakeholders.

This issue counts with four papers specially invited from the lecturers at the 2nd International ISEKI_Food Conference – Bridging Training and Research for Industry and the Wider Community.

The IJFS is reaching a large audience, including authors and readers, from all  World and at the moment receives in average 150 visitors per day.

We wish you appreciate this 2nd issue of the IJFS, as much as the 1st, and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.

 

Editor-in-Chief

Cristina L.M. Silva | CBQF/Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa | Portugal

Vol 1, No 1 (2012): International Journal of Food Studies

 

FOREWORD

It is with great pleasure that we are delivering the 1st issue of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association. IJFS is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry to improve the dissemination of Food Science and Technology knowledge among Education, Research and Industry stakeholders.

This journal will be published twice per year and is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.

This milestone publication has been the fruit of hard and brave work developing the journal system, appointing journal editorial boards, selecting peer reviewers and finally receiving the trust of authors that submit their best work.

We wish you appreciate this 1st issue of the IJFS and we look forward to receive your contributions on Food Science and Technology knowledge bridging Education, Research and Industry.

Editor-in-Chief

Cristina L.M. Silva | Catholic University of Portugal | Portugal

 


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ISSN: 2182-1054