Editorial Policies

Focus and Scope

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 dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Core topics range from raw materials, through food processing, including its effect on the environment, to food safety, nutrition and consumer acceptance. To enrich this forum the journal is also open to other food-related topics such as food policy and food anthropology.

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).

 

Section Policies

- Education methods

Checked Open Submissions Checked Indexed Checked Peer Reviewed

- Research and application

Checked Open Submissions Checked Indexed Checked Peer Reviewed

- Critical reviews of scientific literature

Checked Open Submissions Checked Indexed Checked Peer Reviewed

- Exchange of views and opinions of a scientific nature

Checked Open Submissions Checked Indexed Checked Peer Reviewed

- Special Issue: 3rd International ISEKI_Food Conference 2014

Checked Open Submissions Checked Indexed Checked Peer Reviewed

- NAFI 2014

Checked Open Submissions Checked Indexed Checked Peer Reviewed

FOOD TEXTURE and RHEOLOGY - e.conference

Checked Open Submissions Checked Indexed Checked Peer Reviewed

Special Issue: 4th International ISEKI_Food Conference 2016

Checked Open Submissions Checked Indexed Checked Peer Reviewed

(MSFS) Modeling and Simulation in Food and Bio Processes

Checked Open Submissions Checked Indexed Checked Peer Reviewed
 

Peer Review Process

Manuscripts submitted to International Journal of Food Studies are subjected to rigorous peer review by the responsible editor and at least two anonymous and experienced referees selected by the Editorial Board.

Manuscripts are sent out for review electronically, and all correspondence takes place via e-mail, through the website.

Peer reviewers are asked to complete the review form, where they report their opinion on a number of evaluation criteria pertinent to the scientific and formal aspects of the manuscript. Reviewers’ comments and the completed review form will then be analysed by the assigned editor.All relevant information will be forwarded to the corresponding author to consider the required modifications and responses. The revised manuscript will then be re-evaluated by the editor, and the final decision will be communicated to the corresponding author.

Manuscripts may be rejected directly by the Chief Editor if considered to be out of scope or scientifically below the quality standards required by the journal. Poor English is also a reason for an instant reject.

Authors are given a maximum of four weeks for revision.

 

Publication Frequency

The International Journal of Food Studies will be published twice per year, with the first issue scheduled for the last trimester of 2011. All articles will be assigned a DOI number (Digital Object Identifier) whereby they become searchable and citeable.

 

Open Access Policy

This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.