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 7, No 2 (2018): International Journal of Food Studies


The 14th issue (vol 7 | issue 2) of the International Journal of Food Studies, second issue of the 7th year of publication, is now online.

This issue counts with the last invited paper from the 4th International ISEKI Food Conference - ISEKI Food 2016 - Bridging Training and Research for Industry and the Wider Community - Responsible Research and Innovation in the Food Value, in the area of Education methods, eight research papers and one critical review paper of scientific literature.

The International Journal of Food Studies created in 2012, has been publishing, annually, 20 scientific articles, distributed over 2 issues. In 2013 the indexing to Scopus was requested, which was accepted in 2016, representing the international recognition of the journal and its author’s quality articles by one of the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. In total, since 2013, there are already 100 published articles that are indexed and available in Scopus.

Based on citations acquired since 2016, the International Journal of Food Studies officially enters the fourth "quartile" of the scientific journals international metrics, being its current impact factor of 0.30.

We would like to invite all those interested in the food sector to take advantage of the last published issue, now available in a single pdf file with all the articles of the 14th issue.

Enjoy issue 14th 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

- Education methods

Vivian-Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Fávaro Trindade, Paulo José do Amaral Sobral

- Research and application

Zam-Zam Abdirahman, Leslie D. Bourquin, Loic Sauvee, Deepa Thiagarajan
Zouaoui Benattouche, Djillali Bouhadi, Ghalem Bachir Raho
Fred Nimoh, Godfred O. Asare, Ismael Twumasi, Richmond Anaman
Obakeng Galeboe, Eyassu Seifu, Bonno Sekwati-Monang
Hamadia Khurshid, Syed Mubashar Sabir, Shahid Iqbal Awan, Syed Rizwan Abbas, Muhammad Irshad
R. M. Torrez Irigoyen, S. A. Giner
Abdullah A. Sad, M. M. Hoque, Wahidu Zzaman
Aynur Kurt, Nesrin Colak, Aydin Sükrü Bengu, Ali Gundoğdu, Erdal Akpınar, Sema Hayirlioglu-Ayaz, Faik Ahmet Ayaz

- Critical reviews of scientific literature

M. A. R. Nor-Khaizura, S. H. Flint, O. J. McCarthy, J. S. Palmer, M. Golding, A. Jaworska