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 9, No 2 (2020): International Journal of Food Studies

FOREWORD

The 19th issue (vol 9 | issue 2) of the International Journal of Food Studies, second issue of the 9th year of publication, is now online.

First of all, we hope to find you safe and in good health!

This issue counts with two invited papers from the 5th International ISEKI Food Conference - ISEKI Food 2018 - The Food System Approach - New challenges for Education, Research and Industry, in the area of Education methods, one invited paper from the 2nd edition of the International School on Modeling and Simulation in Food and BioProcesses, together with more six research papers and one critical review paper of scientific literature.

We take the opportunity to announce and invite you to participate at the e-conference organised and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association in collaboration with the ISEKI-Food Special Interest Group (SIG) "Food Structure and Bionanotechnology". This e-conference will take place from 18 - 19 November 2020 and will be focused on topics "From production to consumption" for a fair, healthy and environmentally-friendly food system.

Enjoy issue 19th of IJFS, and please, take care and stay safe!


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

Afam I. O. Jideani
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Róisín M. Burke, Pauline Danaher
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- Research and application

Ilija Djekic, Jelena Miočionović, Marija Bojčevski, Nada Šmigić, Igor Tomašević
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Yun Fei Tan, See Kwong Goh, See Wan Yan
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Chinenye E. Azuka, Iro Nkama, Chinwendu R. Eze, Nahemiah Danbaba, Felix U. Asoiro
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Hour Krajian
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Bambang Dwiloka, Heni Rizqiati, Bhakti Etza Setiani
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Pedro A. V. Freitas, Rafael R. A. Silva, Taíla V. de Oliveira, Raquel R. A. Soares, Nilda F. F. Soares
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Natália Ferrão Castelo Branco Melo, Maria Manuela Estevez Pintado, José Alberto da Costa Medeiros, André Galembeck, Margarida Angélica da Silva Vasconcelos, Viviane Lansky Xavier, Marcos Antônio Barbosa de Lima, Tânia Lucia Montenegro Stamford, Thatiana Montenegro Stamford–Arnaud, Miguel Angel Pelágio Flores, Thayza Christina Montenegro Stamford
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- Critical reviews of scientific literature

Alejandro de Jesús Cortés-Sánchez
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