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 (https://www.iseki-food.net/general/code_of_ethics).

 

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 submitted to 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.


ARTICLE PROCESSING CHARGES

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 11 (2022): IJFS: Short Food Supply Chains in Europe: The Current Situation and the Way Forward – SMARTCHAIN Special Issue

Special Issue Editors

Professor Margarida Cortez Vieira High Institute of Engineering of University of Algarve, Estrada da Penha 139, 8005-139 Faro, Portugal

Professor Paulo José do Amaral Sobral University of São Paulo - Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, Campus Fernando Costa – USP, CEP 13635-900 Pirassununga, São Paulo, Brazil

Foreword

Over the last years, the European agri-food system has become increasingly complex bringing several issues to light regarding transparency, environmental policy, worker’s rights, and food ethics. Today, most of EU’s population buys food from large supermarket chains. However, a range of alternatives have been developed to improve competitiveness including various models of short food supply chains (SFSCs) where farmers sell their produce directly to consumers or with a minimum number of intermediaries, both in rural and urban areas. These family-oriented companies of small and medium sized (SME) producers are under threat from the aggressive sales tactics of large-scale agri-food enterprises and intensive competition from international markets. There is undoubtedly a need for innovative re-organization of the current food supply chains. For this reason, SFSCs are of considerable interest, responding to several needs and opportunities, both of farmers and consumers. They function as a driver of change and a model to increase transparency, trust, equity, and growth throughout the agri-food chain.

The central objective of the SMARTCHAIN project was to foster and accelerate the shift towards collaborative SFSCs and, through specific actions and recommendations, to introduce new robust business models and innovative practical solutions that enhance the competitiveness and sustainability of the European agri-food system. SMARTCHAIN was a three-year project with 43 partners from nine European and two associated countries. The consortium included key stakeholders from the domain of SFSCs, in particular, 18 case studies of widespread SFSCs in Europe with remarkable social, economic, and ecological impacts on rural, peri-urban, and urban communities. To strengthen co-creation and collaboration between partners and stakeholders, nine SMARTCHAIN Innovation & Collaboration Hubs have been established in France, Germany, Greece, Hungary, Italy, the Netherlands, Serbia, Spain, and Switzerland. The SMARTCHAIN Special Issue is a collection of ten scientific publications, showcasing the most relevant outcomes of the project and its work packages.

Table of Contents

SFSC - Short Food Supply Chains

Francisco Javier Casado Hebrard, Susanne Braun, Dimitrios Argyropoulos
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Lazar Živković, Mirjana B. Pešić, Hanna Schebesta, Viktor A. Nedović
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Viktória Parrag, Ágnes Fricz Szegedyné, András Sebők
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András Sebök, Kinga Varsányi, Katalin Kujáni, Vilma Xhakollari, Ágnes Szegedyné Fricz, Alessandra Castellini, Diana Di Gioia, Francesca Gaggia, Maurizio Canavari
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Eugenia Petropoulou, Theo Benos, Irini Theodorakopoulou, Constantine Iliopoulos, Alessandra Castellini, Vilma Xhakollari, Maurizio Canavari, Annarita Antonelli, Damiano Petruzzella
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Camille Aouinait, Danilo Christen, Christoph Carlen, Camila Massri, Malou Reipurth, Sophie Hieke, Adrienn Hegyi, Katalin Kujáni, Ágnes Major, Ágnes Szegedyné Fricz, Verena Hüttl-Maack, Dennis Gawlik, Eugenia Petropoulou, Begoña Alfaro, Elena Santa Cruz, Marieke Lameris, Jasper Kuitems, Frank Janssen, Susanne Braun, Betty Chang
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Betty P.I. Chang, Camila Massri, Malou Reipurth, Eugenia Petropoulou, Verena Hüttl-Maack, Dennis Gawlik, Katalin Kujáni, Viktória Szente, Adrienn Hegyi, Ágnes Szegedyné Fricz, Elena Santa Cruz, Theo Benos, Camille Aouinaït, Débora Campos, Begoña Alfaro, Frank Jansseni, Irini Theodorakopoulou, Constantine Iliopoulos, Sophie Hieke
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Camille Aouinait, Danilo Christen, Christoph Carlen, Louise Mehauden, Patricia Mora, Bob Massar, Mark Frederiks
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Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, Dusan Vudragovic, Katherine Flynn
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Danika Moore, Bob Massar, Mark Frederiks, Remco Veltkamp, Hens Runhaar
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