The journal publishes book reviews in each issue. The list below consists of some English books that are in the scope of our journal.
About the Journal
The Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi ) (ISSN 2791-6960, e-ISSN 2792-0259) is a multidisciplinary journal that examines the interaction of food studies with social and health sciences. Publications with non-scientific purposes (advertising, propaganda, etc.) are rejected without being subjected to evaluation.
The journal publication process consists of at least two blind referees and editorial evaluations for research and review articles. It is essential that the studies are conducted in accordance with ethical and scientific principles. The journal aims to finalize its evaluation processes as soon as possible without compromising scientific practices.
Our journal has committed to comply with the Recommendations for the Conduct, Reporting, Editing and Publication of Scholarly Work in Medical Journals prepared by the International Committee of Medical Journal Editors (ICMJE).
Open Access Policy:
The journal offers its publications open access in order to facilitate and popularize access to science. The journal signed the Budapest Open Access Initiative (BOAI). It does not charge any fee from the authors during the evaluation and publication stages.
Copyright and Licence Policies:
The journal does not ask for any fee before, during or after publication from the author, and does not pay any royalties to the authors.
It is indexed in reputable national and international indexes.
The Scope of the Journal:
Research and compilation of articles that interact food with the economy, food culture, food history, food geography, food management, food and religion, food politics, food policy, food and tourism, food education, and any other social and health aspect of food. Studies in the field of gastronomy are within the scope of the literature.
It also accepts critiques of current or authoritative books and other sources written in this field.
Publisher: Dr Abdullah Baycar
Food safety and customer satisfaction are of equal importance in the current era. It can be said that companies that prioritise customer needs have a greater chance of sustaining and advancing in their industry. However, consumers' continued interest in traditional products will persist throughout history. Consequently, the processing, sourcing, and history of local products with identities that define the region will always be of interest. Consequently, it is crucial that the raw materials used to produce processed foods are produced in the country of origin. This is the most important factor in reducing a country's dependence on foreign countries and promoting its development, especially in light of its growing population. One of the fundamental objectives of scientists is to increase societal awareness of the specified issues. In 2022, we are publishing the second issue of the Journal of Interdisciplinary Food Studies, which publishes original research and review articles based on international food science. Our journal's second issue for 2022 contains three articles and one book review. The editors, reviewers, and authors who contributed to the creation of this issue are greatly appreciated. With the support of our readers and authors, we will continue to work diligently.
Doç. Dr. Ebru AKKEMİK
Issue Editor Fall 2022