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.



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 it before 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.


ATTENTION for new submissions after 1st February 2019

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.

Vol 8, No 1 (2019): International Journal of Food Studies


The 15th issue (vol 8 | issue 1) of the International Journal of Food Studies, first issue of the 8th year of publication, is now online.

Based on last Scopus updated (April 11th, 2019), the International Journal of Food Studies has a current CiteScoreTracker2018 of 0.66. This important increase represents the recognition of the journal and papers quality towards next year application for IJFS indexing in the Web of Knowledge.

Since indexing into Scopus, the number of submissions received increased exponentially, that required extra ISEKI-Food Association support. We thank all the editorial team members of IJFS. Without it, this achievement would not be possible.

In addition, submissions made after February 1st, 2019, will have an article publication charge (APC).

Moreover, we would like to invite all those interested in the food sector to take advantage of the last published issue, available in a single pdf file with all the articles of the 15th issue.


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 15th of IJFS.

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

Makinde Folasade Maria, Joel Ifeoluwa Hannah
Nahemiah Danbaba, Iro Nkama, Mamudu Halidu Badau
Olugbenga O. Awolu, Magoh A. Osigwe
Marie Hrusková, Ivan Svec, Ivana Kadlcíková
Nasser Al-Habsi, Sithara Suresh, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman
Maria Aspri, Kallis Souroullas, Christina Ioannou, Photis Papademas
Stavros Lalas, Vassilis Athanasiadis, Ioanna Karageorgou, Eleni Bozinou, Vassilis G. Dourtoglou
Mohammad Shafiur Rahman, Mohammed Khalfan Al-Khusaibi, Kutaila Abbas AL-Farsi, Ismail Mohamed Al-Bulushi, Aisha Abushelaibi, Nasser Al-Habsi
Sule O. Salawu, Oluwaseun M. Folorunso, Akintunde A. Akindahunsi, Aline A. Boligon
Indira Dey Paul, Madhusweta Das