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 10, No 2 (2021): International Journal of Food Studies

FOREWORD

 

We are pleased to welcome you to the 22nd issue (vol 10 | issue 2) of the International Journal of Food Studies, the second issue of the 10th year of publication that is now online.

This issue counts with 9 research papers and an education paper on the development of technology for the production of sausage produce using secondary collagen-containing raw materials.

We take the opportunity to announce and invite you to participate in the e-conference “Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy”, which will take place ONLINE from 10-12 November 2021. The e-conference will be focused on topics regarding the contribution of the food industry to a sustainable bioeconomy. 

We wish you appreciate this 22nd issue of the IJFS, and we look forward to continuing to receive 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 – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal

 

 

Table of Contents

- Education methods

Natalia Gizatova, Albert Gizatov, Liliya Zubairova, Irina Mironova, Azat Nigmatyanov, Yuliya Chernyshenko, Alexey Pleshkov
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- Research and application

Anuj Saklani, Ravinder Kaushik, Krishan Kumar
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Rachel Thomas Tharmabalan
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Babak Mousavi, Sajad Ghaderi, Mohammad Ali Hesarinejad, Azizollah Pourmahmoudi
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Moh Moh Zin, Szilvia Bánvölgyi
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Alma Delia Hernández-Fuentes, David Chávez-Borges, Antonio de Jesús Cenobio-Galindo, Andrea Paloma Zepeda-Velázquez, Ana Cristina Figueira, Rubén Jiménez-Alvarado, Rafael Germán Campos-Montiel
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Zahra S. Al-Kharousi, Nejib Guizani, Abdullah M. Al-Sadi, Ismail M. Al-Bulushi
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Karem Muraro, Jamile Zeni, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Geciane Toniazzo Backes
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Saleem Ehsan, Zahir Al-Attabi, Nasser Al-Habsi, Michel R. G. Claereboudt, Mohammad Shafiur Rahman
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Gustavo L. C. Valente, Leonardo B. Acurcio, Ranier C. Figueiredo, Felipe M. Sant'Anna, Rommel F. Brito, Luigi P. V. Freitas, Andréia M. Silva, Marcelo R. Souza, Cláudia F. A. M. Penna
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