Vol 11, No 1 (2022)

International Journal of Food Studies

DOI: https://doi.org/10.7455/ijfs/11.1.2022

I welcome you to the 23rd issue (vol 11 | issue 1) of the International Journal of Food Studies, the first issue of the 11th year of publication that is now online.

This issue counts with 9 research papers and an education paper on Student Perceptions of Collaborative and Blended Learning in Food Science and Technology.

Despite the pandemic effects in the long term, the IJFS team demonstrated to work productively and positively in 2021. For more details, please consult the journal Annual Publication Report.

After a decade, 23 issues and countless hours spent, this is my final issue as editor-in-chief of the International Journal of Food Studies. It has been an absolute pleasure to work with a dedicated team throughout my time in this journal. However, now it's time to change and pass it on to someone else since I have other commitments related to my role as a member of the direction board of the Escola Superior de Biotecnologia (ESB-UCP).

Many notable milestones come to my mind as I look back at my time at the helm of IJFS. Since its launch, we developed and improved the journal website and the journal was submitted and indexed in several citation databases of peer-reviewed literature. Based on the last Scopus update, IJFS is now in the Q3 best quartile. Nevertheless, I expect the scientific journal international metrics to increase with our Web of Knowledge indexing application at the beginning of this year. This will represent the final recognition of the journal and paper's quality.

None of this would have been possible without the contributions of all the editorial board, authors, readers and reviewers. I want to highlight Fátima Miller's invaluable and friendly assistance throughout the past 5 years. During this period, the number of submissions increased, we produced special issues, and the turnover times decreased.

As for the future of the International Journal of Food Studies, I know that we will continue to develop knowledge on the world of Food in Education, Research and Industry. I'm looking forward to continuing to work in the journal as an Editorial / Advisory Board member. I take the opportunity to inform you that the IFA Board is selecting a new editor-in-chief, but until there, vice-editors will take over the leadership.

It was a great pleasure and an honour to develop this project. It was a wonderful experience that I shall never forget.

With gratitude,

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

Vusi Vincent Mshayisa

- Research and application

Abeer S. Alhendi, Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, Nuhoodh K. Al-Hayani
Djoulde Darman Roger, Fadi Goygoy, . Djomdi
Tenila dos Santos Faria, Miria Hespanhol Miranda Reis, Vivian Consuelo Reolon Schmidt, Vicelma Luiz Cardoso
Inés Mármol, Catarina Vieito, Vanessa Andreu, Annabel Levert, Anaïs Amiot, Cédric Bertrand, Mª Jesús Rodríguez-Yoldi, Joana Santos, Manuela Vaz-Velho
Sogo J. Olatunde, Anthonia F. Akinbisoye, Beatrice I. O. Ade-Omowaye
Victoria Funmilayo Abioye, Ololade Abosede Olodude, Bolanle Aishat Akinwande
Rendy Bayu Aditya, Aisyah Zakiah
Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa
Cheryl M. Cordeiro, Jaap van Hal