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 purpose of this research was to investigate avoidable food waste among households of students studying in higher education in Sein¨ajoki. The focus was to quantify the avoidable food waste in different-sized households. The focus was also to specify food categories wasted, and the main reasons for avoidable food waste accumulated. The participating households weighed all their food waste during the one-week monitoring period recording the data on an Excel spreadsheet. The university students taking part in the study were introduced to the work by video instruction. In total 421 households with 918 persons took part in this study. It was found that the average amount of avoidable food waste was equal to 25.2 kg/person/year. In single person households, the amount was 36.6 kg/year. The amount for households with five or more persons was 80.0 kg/household i.e. 14.1 kg/person. This research showed that 25 % of the households caused 56 % of the avoidable food waste, which means that main efforts should be targeted to this ’heavy wasting’ group. One way of improving the good practices would be to share good habits related to lowering food waste among university students through peer learning. This study is aimed to awaken the ’heavy wasting’ university student to change their attitude and behaviour.

Tomato is a fruit rich in vitamins and minerals, contains vitamin C and flavonoids, which prevent heart disease, strokes, chickenpox and cancer. In the world, tomato is considered as one of the main popular fresh products. Inappropriate storage can cause high losses in quantity and quality. Storage mechanisms, as well as, conservation methods can play a significant role to reduce postharvest losses by maintaining products and ingredients in an environment that protects their integrity. Drying, curing and freezing are some methods of conservation. The study evaluated the physicochemical quality of tomato, variety CAL J, exposed to different conservation techniques and environment. This study used a 2x3 factorial design with 6 treatments: A, tomato stored at room temperature (25±1 °C) without acidification; B, acidified tomato (pH=3.2) stored at room temperature (25±1 °C); C, tomato stored in a refrigerator (8°C) without acidification; D, acidified tomato (pH=3.2) stored in a refrigerator (8 °C); E, tomato stored in an underground silo (19±1°C) without acidification; and F, acidified tomato (pH=3.2) stored in an underground silo (19±1 °C). They were evaluated over 60 days, for moisture, titratable acidity soluble solids (oBrix), and lycopene content Data were analysed with R at the 95% confidence level. Moisture ranged from 29.7% to 82.8%, °Brix 1.9 to 7.1, pH 3.17 to 4.02, titratable acidity 0.2 to 1.9% and lycopene 15.41 to 51.74 µg/g. All treatments of the tomatoes showed stability of its properties. The greatest conservation was with treatments A and B.

Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiovascular disease. The Indian mackerel (Rastrelliger kanagurta Cuvier) is rich in protein, polyunsaturated fatty acids, and non-essential and essential amino acids. Fish that are processed into sausage and fermented can be used as an alternative functional food to prevent cardiovascular disease. This study analysed the effect of fermentation time on nutritional content (carbohydrate, protein, fat, water, ash, amino acid, and fatty acid contents), physical properties, pH, and organoleptic properties in fermented mackerel sausage. This was a completely randomized experimental study with three fermentation times of 1, 2, and 3 days, and 0 days as a control. Fermentation was carried out spontaneously with 1.9% salt and sugar without adding a bacterial culture. The drying temperature was 50oC for 3 hours, and the fermentation temperature was 35oC. The fermentation duration of mackerel sausage affected the nutritional contents (carbohydrates, protein, fat, water, ash, amino acids, and fatty acids), physical properties (hardness and chewiness), pH, and organoleptic properties (colour, aroma, taste, and texture). Overall, the longer the fermentation time, the higher the carbohydrate, protein, fat, total ash content, total amino acid, total fatty acid, hardness and decreased organoleptic (colour, aroma, taste, texture), elasticity, and water contents. The best formulation for fermented mackerel sausage was 1 day of fermentation time.

Institutions of Higher Education (HEIs) faced great challenges, due to the COVID- crisis, on swiftly dealing with this unprecedented situation regarding the implementation of practical courses and interactive educational activities such as project-based courses. The aim of this work is to analyze the challenges and difficulties that arose through this process and the benefits that have emerged for both students and educators. For this reason, questionnaires were designed to study the pedagogical practices used for a project-based course, during the pandemic, and were distributed online to all students and supervisors enrolled in the course. The course entailed the design of an innovative food product, from the interactive analysis of different novel ideas to the production of a final product of high nutritional and ecological profile. Despite the concern that the enforcement of distance learning would significantly affect project-based courses, the majority of respondents confirmed that their institution adapted the curriculum successfully. They also declared satisfaction with the general format, and teaching procedures adopted, and agreed that the online modality can properly transmit educational content. Although, both faculty and students needed to adapt to the distance learning modality and become familiar with the use of new digital tools, they agreed that it can be very useful and provide benefits, when properly planned in advance and accompanied by the right technical support, equipment and class materials.

Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.

Slices of fresh apple, banana and strawberry were frozen at -20 oC and freeze-dried using a shelf temperature of 40 oC. Theoretical expressions were proposed to predict vapor transfer kinetics during the primary and secondary drying stages. In the former, a model that predicts the sublimation rate as a function of time, considering the increasing dried layer thickness, was used, which improves greatly the sublimation time equation offered in several textbooks without adding much complexity. In the latter, an analytical solution of the unsteady state diffusion equation was applied. Permeabilities were determined for the primary drying model at an absolute pressure of about 30 Pa, though the relevant kinetic coefficient combines permeability and the mass of ice to sublime relative to the dry matter (sublimation kinetic coefficient). In the secondary drying stage, diffusion coefficients of vapor in the dried layer were in the order of 10−09 m2s−1 for pressures of about 3-5 Pa. In both periods, agreement of predicted and experimental values was more than satisfactory. A minimum freeze-drying time of 12, 6.8 and 8.7 h, considering a final moisture content of 4% w/w, was calculated for apple, banana and strawberry, respectively. Normalized drying curves showed a faster sublimation rate for banana, intermediate for strawberry and slowest for apple. On the other hand, desorption curves showed a faster desorption rate for apple, intermediate for banana and slower for strawberry. In each period, the ordering of the relevant kinetic coefficients (sublimation and diffusion coefficients, respectively) represented the ordering of experimental curves.

To gather recipes for traditional sourdoughs used to bake traditional bread, a survey was conducted in Figuig, a town located in the southeast of Morocco. The data of this survey is collected from a random sample of 100 rural women using a structured questionnaire. The data shows a total of 17 different traditional recipes mentioned by the interviewed women. Among the ingredients used in these recipes, whole wheat flour and warm water had the highest percentage of citations (31 %). It was also observed that 9 local products were used in these sourdough recipes, including whey, locally called “leben” (19 %), dried beans (16 %) and dates (15 %). Lemon, garlic, dried figs, raisins, flax seeds and carob flour were also mentioned as ingredients (1%). The participants also stated that the sourdoughs are transferred to different shapes and types of utensils for incubation and were alive for a variable amount of time depending on climatic conditions.

Blended learning refers to the use of conventional face-to-face learning experiences in combination with online education resources and practices. An increase in enrolments and a more diverse student body has intensified the demand to develop first-year teaching and learning pedagogies. Food science and technology lecturers must facilitate constructive learning in order to develop student skills, including critical thinking, teamwork, and self-directed learning. The aim of this investigation was to evaluate student perceptions of collaborative and blended learning. Students were exposed to various technology-enhanced pedagogical tools and face-to-face teaching strategies such as online academic journal reflections, video screencasts, group assignments, food processing practicals, and group crossword puzzles. A mixed-method survey consisting of multiple-choice, a 5-point Likert scale, and open-ended qualitative questions was administered via Blackboard. A total of 133 students were registered for the module, and 72.1% (n = 96) completed the survey. In this study, respondents felt they were prepared to complete the online group assignments (82%), which illustrates that they could learn the course material through collaboration. Moreover, 87% of the students agreed that they could keep up with the coursework in the blended format. Students recommended that there should be more lecture designed video screencasts, and they should be offered more opportunities to do oral presentations in this module. The respondents positively received collaborative and blended learning. The findings of this study, in general, affirm the merits of incorporating blended and collaborative learning in food science and technology curricula.

The coffee of Arabica Kintamani is one of the most popular coffees in the world due to its specific taste. The quality of coffee beans depends on the post-harvest and processing method. Dry processing and wet processing are the most popular methods used and each process produces different quality coffee beans. The objective of this research was to study and analyze various processing methods of coffee beans and to determine the best processing method to apply by the farmers and processors. This research consisted of three processing methods for the coffee namely dried processing (natural); wet processing; and semi-wet processing (honey). The research used a randomized complete design with one factor and five replications. The study showed that dry processing (natural) produced good quality coffee beans compared with wet or semi-wet processing, with significantly higher polyphenols content of 40.80 ± 0.053 mg GAE g−1 , approximately the same caffeine content (1.19 ± 0.016 %), significantly higher antioxidant activity (% DPPH) 89.53 ± 0.229 % with an EC50 equal to 102.44 ± 0.130 mg L−1 , similar lightness 13.63 ± 8.281 and a significantly lower moisture content of 7.54 ± 0.474 %. This indicated that dry processing could be used as an alternative processing method by farmers and processors due to it being easier, cheaper, with more efficient water use as well as giving a product contained the highest levels of polyphenols and antioxidant activity that are good for human health.