The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industrystakeholders. Core topics range from raw materials, through food processing, including its effect on the environment, to food safety, nutrition and consumer acceptance. To enrich this forum the journal is also open to other food-related topics such as food policy and food anthropology.

Original contributions relevant to the following topics will be considered for publication:

  • Education methods,  including Life Long Learning and e-learning;
  • Research and application in academia, research, industry;
  • Critical reviews of scientific literature by researchers, students, invited authors;
  • Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes).


Original research, reviews, opinions, testimonies and best practices coming from professionals either from the sectors of Education, Research or Industry are welcome to be published in this journal.


The International Journal of Food Studies is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.

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 third "quartile" of the scientific journals international metrics, being its current impact factor of 0.30.

To access the journal please go to



International standards for food study programmes

The ISEKI-Food Association invites applications from interested colleagues to serve as the Editor-in-Chief (EiC) of the International Journal of Food Studies (IJFS).

Please read carefully the position terms and application criteria in this document.


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