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
Table of Contents
- Education methods
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Katherine Flynn, Barbara Ruiz Bejarano, Erik Wahnstrom, Camelia Echim, Mafalda A.C. Quintas
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- Research and application
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Mulugojjam Adugna, Eyassu Seifu, Ameha Kebeded, Reiner Doluschitz
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Osvaldo Resende, Paulo César Corrêa, Gabriel Henrique Horta de Oliveira, André Luis Duarte Goneli, Carmen Jarén
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Alessandra F. Rosa, Mirele D. Poleti, Julio C.C. Balieiro, Marcelo C. César, Paulo J.A. Sobral
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Everaldo Attard, Joseph Mizzi
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Antonio De Michelis, Carlos A. Márquez, Alejandra Mabellini, Elizabeth Ohaco, Sergio A. Giner
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Tanima Chowdhury, Madhusweta Das
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Pranabendu Mitra, Venkatesh Meda, Rick Green
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Marie Aoun, Dimitris P Makris
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- Exchange of views and opinions of a scientific nature
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Annie Baroiller, Elisabeth Dumoulin
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