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 7^th 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