Current issue
Volume 13, Issue 1, 2024
Online ISSN: 2182-1054
Volume 13 , Issue 1, (2024)
Published: 01.05.2024.
Open Access
Dear Readers,
It is a privilege to introduce our first 2024 issue (Vol 13) of the International Journal of Food Studies.
The journal mission was again well addressed, with a diverse research authorship and a stimulating discussion in the area of food education, food research and innovation.
The consumer was one of the main themes through this issue:
- Guo presented an analysis of the power of media to shape consumer attitude towards meat alternatives and the opportunities that policy makers have in this area.
- Un Nisa et al studied the quality assessment of a strawberry juice with prebiotic fibre processed with ultrasound, showing how ultrasound processed samples obtain higher scores in sensory acceptability.
- Acella and colleagues aimed to enhance the knowledge on the perception of quality by consumers of short food supply chain products, with 20 case studies of SFSCs across Europe. Social characteristics of the products such as genuineness were seen as major criteria.
A second main topic in this issue was shelf life:
- Andriani et al studied a traditional Indonesian fish shelf life demonstrating that vacuum packing and salt may contribute to extend the short shelf life of this product.
- Susantia and Kristamtini assessed in vivothe ability of black garlic extracts to maintain blood sugar homeostasis as well as reducing low density lipoprotein levels and increasing the high density lipoproteins.
- Haddad and Bani-Hani assessed the ability of protective cultures to extend the shelf life of Labaneh, a traditional dairy product from Jordan.
- Duc Vu and colleagues presented an analysis of the efficiency of the commercial production of dried Segestid shrimp studying losses and bringing a better understanding of the production of this traditional Vietnamese product.
Finally, food and health was the third underlying theme, where:
- Najat and colleagues discussed the issue of brucellosis in dairy farms in Morocco, identifying a number of knowledge gaps in farmers and potential risks associated.
- Hernandez et al. presented a study highlighting the need to characterise liquids for dysphagia patients and the importance of rheology in these preparations.
- Hasain et al. findings included that energy drinks available in Kosovo may exhibit higher concentrations of caffeine than those levels declared in the label, highlighting the need to potentially secure the food safety and integrity of these products.
I would like to thank all the authors for their contributions, all the Editorial Board who continue to offer their voluntary work to this publication, the journal office that makes possible this issue and (last but not least) the Iseki Association support of the International Journal of Food Studies.
I wish you all a good reading.
Best regards,
Jesus Maria Frias Celayeta
Editor-in-Chief International Journal of Food Studies
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Contents
18.10.2018.
Original scientific paper
Are we doing our homework? An analysis of food engineering education in Brazil
What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses, which represent approximately 22% of the total bachelor’s degree in food engineering courses offered in the country. Samples were defined considering a Brazilian annual ranking of undergraduate programs: very good (four stars) and excellent (five stars). Next, information was recovered from both the Brazilian Ministry of Education and institutional homepages of each analyzed program. The results suggest that food engineering programs exhibit relative identity, naturally due to their history and the path of each program and their faculty, shaping particularities in how fields of knowledge are constituted, in addition to their representativeness in the total workload of the program. However, initial analysis is suggestive regarding understanding that Brazil is not properly doing its homework, based on global movement, concerning food engineering education. The need to rethink Brazilian technical education, without culminating in additional workload, is emphasized, not only regarding new materials and technologies for learning and teaching, but also in terms of bringing a human and market approach. The achievement of this complex goal seems to be provided by the encouragement of student associations, transversal learning processes, and learning experiences outside the classroom as a means of improving undergraduate programs and human resources.
Vivian-Lara Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Favaro Trindade, Paulo Jose do Amaral Sobral
18.04.2016.
Original scientific paper
Following the trail of crumbs: A bibliometric study on consumer behavior in the Food Science and Technology field
The main goal of this paper was to conduct an exploratory study regarding consumer preference in the field of Food Science and Technology. Two questions guided this study: Is it possible to identify a trail of crumbs concerning consumer behavior in the Food Science and Technology field? And, if that trail exists, where is it leading academia in terms of research trends of interest? A bibliometric study was conducted using an analysis software called CiteSpace. The use of this methodology ensured the impartiality of the literature review of the topic of interest. A survey of all articles indexed in Web of Science between 1993 and 2013 regarding consumer behaviour was carried out. In total, 1,786 articles were analyzed. The recent increased concern regarding consumer behavior was evident. With the USA and Spain having a significant role in driving the trail. Eight other countries that exhibited similar influences are: Italy, England, Australia, Germany, Denmark, France, Netherlands and Brazil. The research trends observed were grouped into seven major hot topics: sensory, health, safety, willingness to pay, packaging, ethics, and lifestyle/convenience. However, the development of publishing trends depended on where the research was carried out. A final suggestive finding, demonstrated that scientific knowledge does not occur in a vacuum.
Marcia-Gabriela C. Kasemodel, Fausto Makishi, Roberta C. Souza, Vivian-Lara Silva
