The European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain (Iseki-Food) conference is a biannual event that presents an opportunity for a discussion in education, research and engagement in the food science and technology area. The organising committe aims to provide an environment to exchange ideas and experiences, establish bussiness and research relations and create collaborations. On behalf of the Editorial Team we are announcing an special issue of the International Journal of Food Studies (IJFS) that will receive relevant applications from the conference. We are cordially inviting applications to become Editor and manuscript submissions for this Issue. Applications to become a Special Issue Editor are open for Iseki-FOOD associates. Please email your interest and details to the editor.in.chief@iseki-food.net by the 5th of July 2023.

The influence of plasticizer type (glycerol and sorbitol), its content (starch:plasticizer ratio of 1:0.15; 1:0.20; 1:0.25 and 1:0.30) and the relative humidity conditions (43, 58, 75 and 85%) on the mechanical properties of cassava starch films was studied. Both plasticizers seemed to integrate homogeneously in the film matrix. The incorporation of different concentrations of plasticizers affected the mechanical properties of the cassava starch films. Plasticizer ratio directly influenced the force values of the films, they showed significant flexibility when the plasticizer proportion was increased in the formulation. Under conditions of low relative humidity, sorbitol produced films more resistant to puncture than glycerol. Qualitatively, all the films were less brittle when the plasticizers were incorporated.

The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions:  A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 °C. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color [L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)]. There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 °C for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.