ITALIAN JOURNAL OF FOOD SCIENCE

Scope & Guideline

Advancing the Frontiers of Food Science

Introduction

Explore the comprehensive scope of ITALIAN JOURNAL OF FOOD SCIENCE through our detailed guidelines, including its aims and scope. Stay updated with trending and emerging topics, and delve into declining areas to understand shifts in academic interest. Our guidelines also showcase highly cited topics, featuring influential research making a significant impact. Additionally, discover the latest published papers and those with high citation counts, offering a snapshot of current scholarly conversations. Use these guidelines to explore ITALIAN JOURNAL OF FOOD SCIENCE in depth and align your research initiatives with current academic trends.
LanguageMulti-Language
ISSN1120-1770
PublisherCODON PUBLICATIONS
Support Open AccessYes
CountrySingapore
TypeJournal
Convergefrom 1996 to 2024
AbbreviationITAL J FOOD SCI / Ital. J. Food Sci.
Frequency4 issues/year
Time To First Decision-
Time To Acceptance-
Acceptance Rate-
Home Page-
AddressLEVEL 9, 167 EAGLE ST, BRISBANE, QLD 4000, AUSTRALIA

Aims and Scopes

The Italian Journal of Food Science focuses on a wide range of topics related to food science and technology, emphasizing innovative research and practical applications in the food industry. Its scope includes the evaluation of food quality, safety, and nutritional aspects, with a strong emphasis on the biochemical and sensory properties of food products.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cultural and Regional Food Studies:
    Studies that explore traditional foods, regional dietary practices, and their implications for health, nutrition, and food security.
The Italian Journal of Food Science has seen a rise in several emerging themes that reflect current trends in food research and consumer interests. These areas are indicative of a dynamic shift towards health, sustainability, and innovation in food science.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

While the journal has consistently covered a broad range of topics, certain themes have shown a decline in prominence over recent years. This shift may reflect changing research priorities and emerging trends in the food science community.
  1. 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.
  2. 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.
  3. 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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