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 12, No 1 (2023): International Journal of Food Studies
Foreword
Dear Readers,
I have the pleasure to introduce our latest issue of the International Journal of Food Studies. This is my third issue that I have completed after replacing Prof Cristina Silva as Editor-In-Chief of the journal. Following the mission initiated by her, this issue continues to empower researchers and authors in the area of Food Studies, stimulating a discussion around the area of food education, food research and innovation.
Our first volume of 2023, contains novel results in food education such as the manuscript from Katsouli and colleagues discussing emergency remote teaching of food studies during the Covid emergency that I am sure other educators will be interested in.
Narva et al reports research in household behaviour and food waste production with a clear link to sustainability, while Nansereko and colleagues, Nur Afifah and colleagues and Kurniasari present the research results of novel foods of flour and fish origin.
There is also place for results from traditional foods, with a review of traditional breads from eastern Morocco from Belahsen, a risk assessment of chicken cooked by Saudi traditional methods by Al Sayari et al, and finally Nanelo presenting physicochemical characteristics of traditionally preserved tomatoes.
Torrez-Irigoyen et al report results on modelling of freeze drying of fruits, accompanied by the work from Susanti and Kristamtini assessing black garlic extract in-vivo effect in lipid and blood glucose profiles.
Finally we are issuing a call for Editors and Authors for the special issue of the 7th Iseki Conference that will take place very soon (July!!) in Paris. This will be a great opportunity for the community to meet and the International Journal of Food Studies will contribute to this meeting with an issue around the research presented in the conference.
The work would not be possible without the help of our editorial team, which I would like to acknowledge for the amount of volunteer time that they devote to promote research. I would like to also welcome Dr Eleni Gogou from the Chemical Engineering Dept of NTUA (Athens), who has joined recently the editorial team and I wish her a fruitful editorial future. Finally I would also like to thank the editorial support office, Fátima Miller, Denise Tavares and Claudia Pietra for their continual help and attention to the detail and to the completion of objectives, so necessary in any editorial mission.
Jesus Frias
Iseki-Food Association
Table of Contents
- Education methods
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Maria Katsouli, Virginia Giannou, Petros Taoukis
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- Research and application
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Margit Närvä, Jarmo Alarinta, Gun Wirtanen
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Sophie Nansereko, John Muyonga, Yusuf Byaruhanga
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Diana Nur Afifah, Intan Ratna Sari, Nanda Trisna Prastifani, Faizah Fulyani, Gemala Anjani, Nurmasari Widyastuti, Vivilia Niken Hastuti
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Sara Moujabbir, Abdelghani Aboukhalaf, Adil Kalili, Kaoutar Naciri, Khadija Sahel, João Miguel Rocha, Rekia Belahsen
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Abdullah A. Al Sayari, Mohammed A. Almutairi, Turki S. Alsaleem, Turki Abu Hamrh, Naseer Al Thenyian, Abdullah I. Al Tamim, Abdullah M. Alowaifeer
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Víctor A. Reale, Ricardo M. Torrez Irigoyen, Sergio A. Giner
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Rafael Francisco Nanelo, António Elísio José
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Ratih Kurniasari, Sabrina Sabrina, Annisa Nabila Salma, Fathma Syahbanu
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- Exchange of views and opinions of a scientific nature
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Jesus M. Frias Celayeta, Margarida C. Vieira, Paulo J. A. Sobral
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