ITALIAN JOURNAL OF FOOD SCIENCE
Scope & Guideline
Bridging Tradition and Innovation in Food Science
Introduction
Aims and Scopes
- Food Quality and Safety:
Research on the quality parameters of food products, including sensory evaluation, nutritional analysis, and safety assessments, particularly regarding contaminants and foodborne pathogens. - Nutraceuticals and Functional Foods:
Exploration of bioactive compounds and their health benefits, including studies on functional foods that contribute to health promotion and disease prevention. - Innovative Food Processing Techniques:
Investigation of new processing methods and technologies to enhance food quality, safety, and shelf-life, including the use of natural preservatives and novel extraction techniques. - Sustainability in Food Production:
Research focused on sustainable practices in food production, including waste valorization, the circular economy, and the environmental impact of food systems. - Cultural and Regional Food Studies:
Studies that explore traditional foods, regional dietary practices, and their implications for health, nutrition, and food security.
Trending and Emerging
- Health and Functional Foods:
There is an increasing trend in research focused on health-promoting foods, including studies on the antioxidant, anti-inflammatory, and anticancer properties of various natural compounds and ingredients. - Plant-Based and Alternative Proteins:
Research on plant-based foods and alternative protein sources, including mycoproteins and legumes, has gained momentum, reflecting the growing consumer preference for vegetarian and vegan diets. - Food Waste Reduction and Valorization:
Emerging studies are focusing on strategies for reducing food waste, including the valorization of by-products from food processing into functional ingredients, highlighting sustainability in the food industry. - Food Technology Innovations:
Innovative food processing technologies, such as high hydrostatic pressure and ultrasound-assisted extraction, are increasingly being explored for their potential to improve food quality and safety. - Consumer Behavior and Food Choices:
Research investigating consumer perceptions, preferences, and behaviors towards food products has become more prominent, particularly in the context of health, sustainability, and ethical consumption.
Declining or Waning
- Traditional Food Preservation Methods:
Research on traditional preservation techniques, such as salting and smoking, appears to be less frequent, possibly due to a growing focus on modern preservation technologies and consumer preferences for convenience. - Animal-Based Food Products:
There is a noticeable decrease in studies focusing on conventional meat and dairy products, which may be attributed to rising interest in plant-based alternatives and concerns over animal welfare and environmental sustainability. - Food Microbiology:
While food safety remains a priority, the specific subfield of food microbiology, particularly concerning traditional fermentation processes, seems to have waned, possibly due to a shift towards broader food safety and quality assessments.
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