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, No 1 (2022): International Journal of Food Studies

I welcome you to the 23rd issue (vol 11 | issue 1) of the International Journal of Food Studies, the first issue of the 11th year of publication that is now online.

This issue counts with 9 research papers and an education paper on Student Perceptions of Collaborative and Blended Learning in Food Science and Technology.

Despite the pandemic effects in the long term, the IJFS team demonstrated to work productively and positively in 2021. For more details, please consult the journal Annual Publication Report.

After a decade, 23 issues and countless hours spent, this is my final issue as editor-in-chief of the International Journal of Food Studies. It has been an absolute pleasure to work with a dedicated team throughout my time in this journal. However, now it's time to change and pass it on to someone else since I have other commitments related to my role as a member of the direction board of the Escola Superior de Biotecnologia (ESB-UCP).

Many notable milestones come to my mind as I look back at my time at the helm of IJFS. Since its launch, we developed and improved the journal website and the journal was submitted and indexed in several citation databases of peer-reviewed literature. Based on the last Scopus update, IJFS is now in the Q3 best quartile. Nevertheless, I expect the scientific journal international metrics to increase with our Web of Knowledge indexing application at the beginning of this year. This will represent the final recognition of the journal and paper's quality.

None of this would have been possible without the contributions of all the editorial board, authors, readers and reviewers. I want to highlight Fátima Miller's invaluable and friendly assistance throughout the past 5 years. During this period, the number of submissions increased, we produced special issues, and the turnover times decreased.

As for the future of the International Journal of Food Studies, I know that we will continue to develop knowledge on the world of Food in Education, Research and Industry. I'm looking forward to continuing to work in the journal as an Editorial / Advisory Board member. I take the opportunity to inform you that the IFA Board is selecting a new editor-in-chief, but until there, vice-editors will take over the leadership.

It was a great pleasure and an honour to develop this project. It was a wonderful experience that I shall never forget.

With gratitude,


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

Table of Contents

- Education methods

Vusi Vincent Mshayisa
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- Research and application

Abeer S. Alhendi, Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, Nuhoodh K. Al-Hayani
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Djoulde Darman Roger, Fadi Goygoy, . Djomdi
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Tenila dos Santos Faria, Miria Hespanhol Miranda Reis, Vivian Consuelo Reolon Schmidt, Vicelma Luiz Cardoso
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Inés Mármol, Catarina Vieito, Vanessa Andreu, Annabel Levert, Anaïs Amiot, Cédric Bertrand, Mª Jesús Rodríguez-Yoldi, Joana Santos, Manuela Vaz-Velho
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Sogo J. Olatunde, Anthonia F. Akinbisoye, Beatrice I. O. Ade-Omowaye
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Victoria Funmilayo Abioye, Ololade Abosede Olodude, Bolanle Aishat Akinwande
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Rendy Bayu Aditya, Aisyah Zakiah
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Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa
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Cheryl M. Cordeiro, Jaap van Hal
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