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 international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. 

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).

Manuscripts focusing on Food related Education topics are particularly welcome.


The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product’s safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.

We support the scientific moral and ethics of the scientific community, in particular, the code of ethics for Food Science and Technology professionals (



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 submitted to 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.


The International Journal of Food Studies is an open access journal, offering authors the possibility to have their paper freely available to everyone, including those who do not subscribe. To cover part of the costs of this service, authors are required to pay an article publication charge (APC) of 400 Euros. A special APC price of 350 euros is available to ISEKI_Food Association members.

Every attempt is made to secure publication of an approved paper within 12 months – Annual reports of IJFS are available here.

Vol 9, No 1 (2020): International Journal of Food Studies



We are pleased to welcome you to the 18th issue (vol 9 | issue 1) of the International Journal of Food Studies, the first issue of the 9th year of publication that is now online.

First of all, we hope to find you safe and in good health!

In face of the COVID-19 pandemic, almost all of us had to work remotely, avoiding unnecessary social interaction, but with the individual responsibility of protecting its community. Therefore, we would like to thank all the editorial team members of IJFS and reviewers who, in these difficult times, have continued to work hard to enable the publication of this issue.

We take the opportunity to inform our readers that due to the COVID-19 pandemic, the 6th International ISEKI-Food Conference was postpone from 8 - 10 July 2020 to 23 – 25 June 2021.

Finally, we invite all to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site. It will take less than 5 minutes to complete.


Enjoy issue 18th of IJFS.

Please, take care and stay safe!

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

- Research and application

Damilola O. Seyi-Amole, Abiodun A. Onilude, Dasari S. Rani, Prakash M. Halami
Venelina T. Popova, Tanya A. Ivanova, Albena S. Stoyanova, Violeta V. Nikolova, Margarita H. Docheva, Tzveta H. Hristeva, Stanka T. Damyanova, Nikolay P. Nikolov
Sara Ouldchikh, Aicha TirTouil, Boumédiene Meddah
Anna Marinopoulou, Maria Papageorgiou, Maria Irakli, Dimitrios Gerasopoulos
Sunisa Roidoung, Napatsawan Ponta, Ruttapong Intisan
Amal N. Al-Kuraieef, Amal H. Alshawi
Amit Lohan, Ravinder Kaushik, Vikas Bansal, Kamal Gandhi
Deepali Mohite, Roji Waghmare
Ismail M. Al Bulushi, Nejib Guizani, Mutamed Ayyash, Mohammed Al Za'abi, Aisha Abushelaibi, Hilton C. Deeth, Zahra Al Kharousi, Fathiya Al Hamadani, Salha Al Maskari, Jamila Alkalbani
Pongdanai Duangsai, Somsamorn Gawborisut