Assessment of nutritional composition in elephant foot yam (Amorphophallus paeoniifolius Dennst- Nicolson) cultivars
Online ISSN: 2182-1054
We are pleased to welcome you to the 22nd issue (vol 10 | issue 2) of the International Journal of Food Studies, the second issue of the 10th year of publication that is now online.
This issue counts with 9 research papers and an education paper on the development of technology for the production of sausage produce using secondary collagen-containing raw materials.
We take the opportunity to announce and invite you to participate in the e-conference “Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy”, which will take place ONLINE from 10-12 November 2021. The e-conference will be focused on topics regarding the contribution of the food industry to a sustainable bioeconomy.
We wish you appreciate this 22nd issue of the IJFS, and we look forward to continuing to receive your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal