2024
Vol 13, No 1 (2024): International Journal of Food Studies
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
2023
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
2022
Vol 11, No 2 (2022): International Journal of Food Studies
This issue of the International Food Studies Journal is dedicated to Prof Fabio Napolitano – 1963-2022
Fabio Napolitano was full Professor at the School of Agriculture, Food, Forestry and Environmental Sciences (University of Basilicata, Italy) since December 2021 and Coordinator of the PhD course in Agricultural, Forest and Food Sciences. At the same University, Fabio started his academic career as researcher in 1995. He was involved in several projects concerning animal behaviour (regional and national level) and animal welfare (national and international level), and in particular on Mediterranean Italian buffaloes.
He was nominated member of the scientific committee of external reviewers by the European Food Safety Authority (EFSA) for the period 2009-2011 and contributed to draft the external reviews of the quality of the scientific outputs of EFSA. He was a nominated member of the working group on sheep welfare by EFSA in 2013 and contributed to draft and publish a “Scientific Opinion on the welfare risks related to the farming of sheep for wool, meat and milk production” and a Technical Report titled: “Outcome of a public consultation on the Draft Scientific Opinion of the EFSA Panel on Animal Health and Welfare on the welfare risks related to the farming of sheep for wool, meat and milk production”. He was a nominated member of the working group on Animal-based measures (ABMs) gap analysis and contributed to draft and publish a Technical Report titled: “The use of animal-based measures to assess animal welfare in EU - state of the art of 10 years of activities and analysis of gaps.
He was a nominated expert evaluator for thecalls of the Societal Challenge of Horizon 2020.
He was member of the editorial board of the journals “Animals” (MDPI), “Journal of Food Quality” (Hindawi), and “International Journal of Food Studies” (ISEKI_Food Association), and editor in chief of the “Journal of Buffalo Science” (LifeScience Global).
In 2021 he was included in the "career" and "single year" categories of the "Updated science-wide author databases of standardized citation indicators", published by Stanford University. He was author of 150 indexed scientific articles, with 3,150 citations and an h-index of 33.
Fabio was a recognized an expert on animal welfare and behaviour, as well as, in sensory sciences. He had the gift of conversing to everyone as an equal, Fabio was not a man who put on airs or thought he was superior to others.We will miss his smiles, cheerful advices, availability and scientific expertise. His way of approaching life will be impressed in our minds for ever.
We will miss you,
Colleagues from University of Basilicata and the Editorial Team of IJFS
Vol 11 (2022): IJFS: Short Food Supply Chains in Europe: The Current Situation and the Way Forward – SMARTCHAIN Special Issue
Special Issue Editors
Professor Margarida Cortez Vieira High Institute of Engineering of University of Algarve, Estrada da Penha 139, 8005-139 Faro, Portugal
Professor Paulo José do Amaral Sobral University of São Paulo - Faculty of Animal Science and Food Engineering, Av. Duque de Caxias Norte, 225, Campus Fernando Costa – USP, CEP 13635-900 Pirassununga, São Paulo, Brazil
Foreword
Over the last years, the European agri-food system has become increasingly complex bringing several issues to light regarding transparency, environmental policy, worker’s rights, and food ethics. Today, most of EU’s population buys food from large supermarket chains. However, a range of alternatives have been developed to improve competitiveness including various models of short food supply chains (SFSCs) where farmers sell their produce directly to consumers or with a minimum number of intermediaries, both in rural and urban areas. These family-oriented companies of small and medium sized (SME) producers are under threat from the aggressive sales tactics of large-scale agri-food enterprises and intensive competition from international markets. There is undoubtedly a need for innovative re-organization of the current food supply chains. For this reason, SFSCs are of considerable interest, responding to several needs and opportunities, both of farmers and consumers. They function as a driver of change and a model to increase transparency, trust, equity, and growth throughout the agri-food chain.
The central objective of the SMARTCHAIN project was to foster and accelerate the shift towards collaborative SFSCs and, through specific actions and recommendations, to introduce new robust business models and innovative practical solutions that enhance the competitiveness and sustainability of the European agri-food system. SMARTCHAIN was a three-year project with 43 partners from nine European and two associated countries. The consortium included key stakeholders from the domain of SFSCs, in particular, 18 case studies of widespread SFSCs in Europe with remarkable social, economic, and ecological impacts on rural, peri-urban, and urban communities. To strengthen co-creation and collaboration between partners and stakeholders, nine SMARTCHAIN Innovation & Collaboration Hubs have been established in France, Germany, Greece, Hungary, Italy, the Netherlands, Serbia, Spain, and Switzerland. The SMARTCHAIN Special Issue is a collection of ten scientific publications, showcasing the most relevant outcomes of the project and its work packages.
Vol 11, No 1 (2022): International Journal of Food Studies
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,
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2021
Vol 10, No 2 (2021): International Journal of Food Studies
FOREWORD
We are pleased to welcome you to the 22nd issue (vol 10 | issue 2) of the International Journal of Food Studies, the second issue of the 10th year of publication that is now online.
This issue counts with 9 research papers and an education paper on the development of technology for the production of sausage produce using secondary collagen-containing raw materials.
We take the opportunity to announce and invite you to participate in the e-conference “Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy”, which will take place ONLINE from 10-12 November 2021. The e-conference will be focused on topics regarding the contribution of the food industry to a sustainable bioeconomy.
We wish you appreciate this 22nd issue of the IJFS, and we look forward to continuing to receive your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 10, No 1 (2021): International Journal of Food Studies
FOREWORD
We are pleased to welcome you to the 21st issue (vol 10 | issue 1) of the International Journal of Food Studies, the first issue of the 10th year of publication that is now online.
First of all, we hope to find you safe and in good health!
This issue includes one invited paper from the 2nd edition of the International School on Modeling and Simulation in Food and Bio Processes, two invited papers from 5th International ISEKI Food Conference - ISEKI Food 2018 - The Food System Approach – New challenges for Education, Research and Industry, and one invited paper from the e-conference on Food Texture and Rheology.
In 2020, with the help and support of all, our journal - IJFS, continued to have success despite the COVID situation. For more details, please consult the journal Annual Publication Report.
We take this opportunity to sincerely thank Prof. Tanaboon Sajjaanantakul for his crucial role in developing the International Journal of Food Studies.
We also would like to invite you to the 6th issue of the International ISEKI-Food Conference that will focus on Sustainable Development Goals in Food Systems: Challenges and Opportunities for the Future. This online conference aims to promote a comprehensive and constructive discussion on the SDGs' status and achievements.
Enjoy issue 21st of IJFS.
Please, take care and stay safe!
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 10 (2021): International Journal of Food Studies: Progress and Optimization of Food Products Quality – Special issue
FOREWORD
It is with great pleasure that we are delivering the second special issue of International Journal of Food Studies - 20th issue (vol 10).
This volume includes selected papers on Progress and Optimization of Food Products Quality. Papers cover a wide range of important subjects on food properties, food processes and optimization, and their impact on product quality characteristics. We highlight a review paper, on the potential for development of novel food products from Azanza garckeana tree fruit.
We wish you enjoy this special issue of the IJFS and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Please, take care and stay safe!
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2020
Vol 9, No 2 (2020): International Journal of Food Studies
FOREWORD
The 19th issue (vol 9 | issue 2) of the International Journal of Food Studies, second issue of the 9th year of publication, is now online.
First of all, we hope to find you safe and in good health!
This issue counts with two invited papers from the 5th International ISEKI Food Conference - ISEKI Food 2018 - The Food System Approach - New challenges for Education, Research and Industry, in the area of Education methods, one invited paper from the 2nd edition of the International School on Modeling and Simulation in Food and BioProcesses, together with more six research papers and one critical review paper of scientific literature.
We take the opportunity to announce and invite you to participate at the e-conference organised and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association in collaboration with the ISEKI-Food Special Interest Group (SIG) "Food Structure and Bionanotechnology". This e-conference will take place from 18 - 19 November 2020 and will be focused on topics "From production to consumption" for a fair, healthy and environmentally-friendly food system.
Enjoy issue 19th of IJFS, and please, take care and stay safe!
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 9, No 1 (2020): International Journal of Food Studies
FOREWORD
We are pleased to welcome you to the 18th issue (vol 9 | issue 1) of the International Journal of Food Studies, the first issue of the 9th year of publication that is now online.
First of all, we hope to find you safe and in good health!
In face of the COVID-19 pandemic, almost all of us had to work remotely, avoiding unnecessary social interaction, but with the individual responsibility of protecting its community. Therefore, we would like to thank all the editorial team members of IJFS and reviewers who, in these difficult times, have continued to work hard to enable the publication of this issue.
We take the opportunity to inform our readers that due to the COVID-19 pandemic, the 6th International ISEKI-Food Conference was postpone from 8 - 10 July 2020 to 23 – 25 June 2021.
Finally, we invite all to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site. It will take less than 5 minutes to complete.
Enjoy issue 18th of IJFS.
Please, take care and stay safe!
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 9 (2020): International Journal of Food Studies: Advances in Food Processing and Technology – Special Issue
FOREWORD
It is with pleasure that this time we come up with the first special issue of International Journal of Food Studies - 17th issue (vol 9).
This volume presents selected papers on Advances in Food Processing and Technology. Papers cover a wide range of highly interesting topics on new food processes, impact on product properties and optimization. We highlight an invited paper from the 2nd edition of the International School on Modeling and Simulation in Food and BioProcesses, on the numerical mathematical modeling of a continuous thermal processing and its impact on quality.
We take the opportunity to inform our readers that submission of abstracts to the 6th International ISEKI-Food Conference, next 8 to 10 July 2020, at Nicosia – Cyprus, is now open till 28th February 2020.
We wish you enjoy this special issue of the IJFS and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2019
Vol 8, No 2 (2019): International Journal of Food Studies
FOREWORD
The 16th issue (vol 8 | issue 2) of the International Journal of Food Studies (IJFS), second issue of the 8th year of publication, is now online.
The number of citations in Scopus to papers published by IJFS is steadily increasing and we expect a significant increase of the CiteScoreTracker2018 by next April 2020. At the moment the IJFS is in Q3 best quartile.
We take the opportunity to announce two main events: 1) the ISEKI E-conference on Food Texture and Rheology, next 25 and 26th November 2019; and 2) the 6th International ISEKI-Food Conference, next 8 to 10 July 2020, at Nicosia – Cyprus.
We welcome you to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site. It will take less than 5 minutes to complete. Your opinion is important for us !
We wish you appreciate this 16th issue of the IJFS, as much as the 1st, and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 8, No 1 (2019): International Journal of Food Studies
FOREWORD
The 15th issue (vol 8 | issue 1) of the International Journal of Food Studies, first issue of the 8th year of publication, is now online.
Based on last Scopus updated (April 11th, 2019), the International Journal of Food Studies has a current CiteScoreTracker2018 of 0.66. This important increase represents the recognition of the journal and papers quality towards next year application for IJFS indexing in the Web of Knowledge.
Since indexing into Scopus, the number of submissions received increased exponentially, that required extra ISEKI-Food Association support. We thank all the editorial team members of IJFS. Without it, this achievement would not be possible.
In addition, submissions made after February 1st, 2019, will have an article publication charge (APC).
Moreover, we would like to invite all those interested in the food sector to take advantage of the last published issue, available in a single pdf file with all the articles of the 15th issue.
Finally, we invite all to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site. It will take less than 5 minutes to complete.
Enjoy issue 15th of IJFS.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2018
Vol 7, No 2 (2018): International Journal of Food Studies
FOREWORD
The 14th issue (vol 7 | issue 2) of the International Journal of Food Studies, second issue of the 7th year of publication, is now online.
This issue counts with the last invited paper from the 4th International ISEKI Food Conference - ISEKI Food 2016 - Bridging Training and Research for Industry and the Wider Community - Responsible Research and Innovation in the Food Value, in the area of Education methods, eight research papers and one critical review paper of scientific literature.
The International Journal of Food Studies created in 2012, has been publishing, annually, 20 scientific articles, distributed over 2 issues. In 2013 the indexing to Scopus was requested, which was accepted in 2016, representing the international recognition of the journal and its author’s quality articles by one of the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. In total, since 2013, there are already 100 published articles that are indexed and available in Scopus.
Based on citations acquired since 2016, the International Journal of Food Studies officially enters the fourth "quartile" of the scientific journals international metrics, being its current impact factor of 0.30.
We would like to invite all those interested in the food sector to take advantage of the last published issue, now available in a single pdf file with all the articles of the 14th issue.
Enjoy issue 14th of IJFS.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 7, No 1 (2018): International Journal of Food Studies
FOREWORD
The 13th issue (vol 7 | issue 1) of the International Journal of Food Studies, first issue of the 7th year of publication, is now online. It includes two invited papers from the 4th International ISEKI Food Conference - ISEKI Food 2016 - Bridging Training and Research for Industry and the Wider Community - Responsible Research and Innovation in the Food Value, and other two from the IFA-event "Food Rheology and Texture" e-conference for undergraduate & MASTER students.
We have the great pleasure to inform you that the Editorial and Advisory Boards of IJFS were renewed in January 2018. We take this opportunity to deeply thank Prof. Ferruh Erdogdu for his key role in the creation and development of the International Journal of Food Studies. We also want to welcome all new members of the editorial staff, especially Prof. Margarida Vieira and Prof. Paulo Sobral by their commitment as vice editors-in-chief.
The International Journal of Food Studies is indexed in Elsevier’s citation database product(s) such as Scopus, Compendex, Reaxys, Embase etc, since 2016. The first value of impact factor is expected by 2019. The IJFS expects also to be soon indexed in Web of Knowledge, recently acquired by Clarivate Analytics.
We would like to drive your attention for the new design look of International Journal of Food Studies website. Another novelty in this issue is the availability of a pdf issue file, with all the papers from 13th issue. We wish you enjoy it!
Finally, we invite all to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site.
Enjoy issue 13th of IJFS.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2017
Vol 6, No 2 (2017): International Journal of Food Studies
FOREWORD
The 12th issue (vol 6 | issue 2) of the International Journal of Food Studies, second issue of the 6th year of publication, is now online.
This new issue includes more invited papers from the 4th International ISEKI Food Conference - ISEKI Food 2016 - Bridging Training and Research for Industry and the Wider Community - Responsible Research and Innovation in the Food Value, and IFA-event "Food Rheology and Texture" e-conference for undergraduate & MASTER students. We would like to highlight the paper by Katherine Flynn et.al on students self-evaluation of soft skills.
The International Journal of Food Studies specially welcomes manuscripts bridging education, research and industry. We are also keen to include in IJFS web page announcements related to this field. And we would like to drive your attention to:
Bloomsbury Digital Resources is excited to announce the launch of Bloomsbury Food Library – an unparalleled resource for students, researchers, and scholars. To find out more please visit www.bloomsburyfoodlibrary.com
Enjoy issue 12th of IJFS.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 6, No 1 (2017): International Journal of Food Studies
FOREWORD
We take this opportunity to wish you an excellent 2017.
We are again very pleased to deliver you another issue (the 11th - vol 6 | issue 1) of the International Journal of Food Studies.
The International Journal of Food Studies is included since July 2016 in Scopus (https://www.scopus.com/), the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. Articles are now indexed and available in Scopus.
We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2016
Vol 5, No 2 (2016): International Journal of Food Studies
FOREWORD
We are very pleased to deliver you another issue (the 10th - vol 5 | issue 2) of the International Journal of Food Studies.
We are pleased to announce that International Journal of Food Studies has been recently (July 2016) accepted for inclusion in Scopus (https://www.scopus.com/), the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. This milestone represents the international recognition of the journal and its author’s quality articles. Articles will be indexed and available in Scopus within the next three weeks.
We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 5, No 1 (2016): International Journal of Food Studies
FOREWORD
We are very pleased to deliver you another issue (the 9th - vol 5 | issue 1) of the International Journal of Food Studies, that includes the last two invited papers from the 3rd International ISEKI_Food Conference - ISEKI_Food 2014 - Bridging Training and Research for Industry and the Wider Community - Food Science and Technology Excellence for a Sustainable Bioeconomy.
The International Journal of Food Studies is expected to be soon indexed by Scopus. The journal is in the final phase of the evaluation process and we are now waiting for the final decision of the Content Selection & Advisory Board (CSAB).
We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2015
Vol 4, No 2 (2015): International Journal of Food Studies
FOREWORD
This issue (the 8th - vol 4 | issue 2) includes ten invited papers from the 3rd International ISEKI_Food Conference - ISEKI_Food 2014 - Bridging Training and Research for Industry and the Wider Community - Food Science and Technology Excellence for a Sustainable Bioeconomy.
The International Journal of Food Studies (IJFS - http://www.iseki-food-ejournal.com) is now indexed in RoMEO, the searchable database of publishers’ copyright and self-archiving policies on the web and in Open Access repositories. Increasingly, universities are insisting authors to archive their research papers in institutional repositories. RoMEO assists the authors finding out the publisher’s copyright rules and conditions about open access. RoMEO - Rights Metadata for Open Archiving – is part of SHERPA Services based at the Centre for Research Communications, University of Nottingham, UK. RoMEO has collaborative relationships with many international partners, who contribute time and effort to developing and maintaining the service. Past funders have included the Wellcome Trust and RLUK – Research Libraries UK. Current RoMEO development is funded by JISC - Joint Information Systems Committee and covers over 22,000 peer-reviewed journals and serials.
We look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 4, No 1 (2015): International Journal of Food Studies
FOREWORD
This is the 7th issue (vol 4 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
This issue includes four invited papers from the 3rd International ISEKI_Food Conference - ISEKI_Food 2014 - Bridging Training and Research for Industry and the Wider Community - Food Science and Technology Excellence for a Sustainable Bioeconomy, and one invited paper from the International Food Congress - Novel Approaches in Food Industry - NAFI 2014.
We have also the pleasure to inform you that IJFS was recently indexed by the FTSA (Food Science and Technology Abstracts). The IJFS is already indexed by DOAJ, EBSCO and ULRICHSWEB. Index to Scopus is expected in the next 3 to 4 months.
We wish you continue to appreciate IJFS works, and look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2014
Vol 3, No 2 (2014): International Journal of Food Studies
FOREWORD
This is the 2th issue (vol.3, issue 2) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
As usual, I am pleased to find in this new issue different aspects able to interest, directly or as good examples, the whole International food community as teachers and students (transmission of knowledge, learning), new (PhD) and confirmed researchers, and actors in food industry and consumers.
Research papers (from all around the world) deal with products, processes with a good scientific approach (modelling, data treatment) with the final aim of better quality and safety:
- Improvement of techniques of analyses for aroma-active compounds; prediction of heat transfer in a cold food chain process in a hospital kitchen.
- positive blanching pre-treatment of grapes before solar drying; aging process of herbs to modify organoleptic properties.
- use of sunflower by-product as a protein source; better knowledge of fermented cereal-based foods; cookies prepared with blends of local cereals in Africa; shelf life of fruit Brazilian nectars enriched in ascorbic acid.
And teachers describe in details general and specific competences to acquire during PhD studies; and an example of improved teaching in Food Chemistry for 3rd BSc students. That shows the permanent desire of teachers to prepare students for their work life in the best way.
Thanks to all to share their results and good reading!
Prof. Elisabeth Dumoulin | member of IA – ISEKI Academy - https://www.iseki-food.net/general/academy
Vol 3, No 1 (2014): International Journal of Food Studies
FOREWORD
This is the 5th issue (vol.3 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
We have the pleasure to inform you that IJFS is now indexed by EBSCO information services (www.ebsco.com/).
We wish you appreciate this new issue of the IJFS, and look forward to continue receiving submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2013
Vol 2, No 2 (2013): International Journal of Food Studies
FOREWORD
It is with a great pleasure that we bring to our readers the 4th issue (vol.2 | issue 2) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
The IJFS was recently submitted to the platform Scopus and after acceptance, a process that can take a year, it will be submitted to the Web of Knowledge. After this normal procedure, it takes about 2 years to get the impact factor, since the Web of Science will be counting the number of citations in order to calculate the impact factor.
The IJFS is fully engaged to improve its quality and a survey to its readers is ongoing. Based on preliminary results some improvements were already implemented, and recent and past issues are now easier to access. Moreover, authors of new papers are now receiving a personalized copy of their work.
We wish you appreciate this 4th issue of the IJFS, and look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Vol 2, No 1 (2013): International Journal of Food Studies
FOREWORD
This is the 3rd issue (vol.2 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
The IJFS was recently included in the DOAJ (Directory of Open Access Journals) http://www.doaj.org, http://www.doaj.org/doaj?func=openurl&genre=journal&issn=21821054, and in the directory LIVRE: http://livre.cnen.gov.br. The IJFS was also submitted to Google Schoolar (http://scholar.google.com/), and very soon all the journal papers will be automatically indexed and searchable. Google Schoolar provides citations and metrics about authors, papers and journals.
After publishing this 3rd issue, the IJFS will be submitted to following platforms: Scopus, Web of Knowledge, and Journal of Citation Report. After acceptance by Web of Knowledge, it will take about 2 years to get the impact factor, since the Web of Science will be counting the number of citations in order to calculate the impact factor.
We wish you appreciate this 3rd issue of the IJFS as much as the previous. Make the IJFS your mean of communicating your main achievements in the field of Food studies in Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
2012
Vol 1, No 2 (2012): International Journal of Food Studies
FOREWORD
This is the 2nd issue of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association. IJFS is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry to improve the dissemination of Food Science and Technology knowledge among Education, Research and Industry stakeholders.
This issue counts with four papers specially invited from the lecturers at the 2nd International ISEKI_Food Conference – Bridging Training and Research for Industry and the Wider Community.
The IJFS is reaching a large audience, including authors and readers, from all World and at the moment receives in average 150 visitors per day.
We wish you appreciate this 2nd issue of the IJFS, as much as the 1st, and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | CBQF/Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa | Portugal
Vol 1, No 1 (2012): International Journal of Food Studies
FOREWORD
It is with great pleasure that we are delivering the 1st issue of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association. IJFS is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry to improve the dissemination of Food Science and Technology knowledge among Education, Research and Industry stakeholders.
This journal will be published twice per year and is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.
This milestone publication has been the fruit of hard and brave work developing the journal system, appointingjournal editorial boards, selecting peer reviewers and finally receiving the trust of authors that submit their best work.
We wish you appreciate this 1st issue of the IJFS and we look forward to receive your contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Editor-in-Chief
Cristina L.M. Silva | Catholic University of Portugal | Portugal
