Volume: 3 Issue: 1 , 3/28/25

Year: 2025

Review

Research Article

The main objectives of the ITU Journal of Food Science and Technology, as a fully open-access publication, are:

1. To ensure that scientific outputs obtained in the field of food processing and engineering, food science, food safety and preservation, food biotechnology and physical, chemical and sensory properties of foods are shared with relevant stakeholders,
2. To contribute to the scientific and technological progress of the whole society,
3. Raising awareness on food-related issues.

The scope of the ITU Journal of Food Science and Technology consists of the topics listed below:

• Food Chemistry
• Food Technology
• Food Microbiology
• Food Engineering
• Biotechnology
• Nutrition
• Sensory Analysis
• Food Safety
• Aquaculture
• Food Marketing
• Food Packaging
• Food Regulation
• Sustainability and Waste Evaluation

It is requested to submit an article to the journal;
- Download and use the template file published on the website and submit article to journal as a file with Microsoft Word extension (.doc or .docx)
- Follow the instructions in the template file

-Please use the reviewer suggestion form to suggest up to 3 reviewers.

Authors should note that all copyright is transferred to the journal.
- The bibliography should be created in APA7 style. The most well-known software using this format are Zotero, Mendeley, and Endnote can be used. After the citation and reference preparation processes are completed, it is requested to disconnect with the reference manager software and upload the text version of the manuscript to the Journal.
- As a result of the analysis of the article with iThenticate or other plagiarism programmes, the total similarity in the manuscript should be below 20%.

Journal's Ethical Principles and Rules

1. Author(s) must take ethics committee approval, and this approval must be specified in the manuscript they submit for:
- All kinds of research carried out with qualitative or quantitative approaches that require data collection from the participants by using survey, interview, focus group work, observation, experiment, interview techniques,
- Use of humans and animals (including material/data) for experimental or other scientific purposes,
- Clinical studies on humans,
- Animal studies,
- Retrospective studies in accordance with the personal data protection law
Author(s) should state the ethics committee approval information (committee name, date, number, etc.) in the ‘’Method’’ section of the manuscript and also on the first/last page.
During the submission of article, in addition to the text of the manuscript, the Ethics Committee Approval report should be uploaded to the system.
In addition, in case reports, it is necessary to include information that the informed consent form was signed in the article.

2. The article should specify whether legal/special permission is required. If the study covers the application made in an institution, it should be clearly stated on what date and with which decision or permission number was obtained from the relevant institution.

3. Permission must be obtained from the owners for the use of scales, survey and photographs belonging to others, and this must be stated in the article (with reference).

4. As a result of the analysis of the article with iThenticate or other plagiarism programmes, the total similarity in the manuscript should be below 25%.

5. The Author, Reviewer and Editor must comply with the ethical rules. ITU Journal of Food Science and Technology does not charge any page fee or article processing fee, etc. The journal uses a double-blind peer-review policy to evaluate articles.
Authors: Only people who contributed to the relevant study should be considered as authors. Conflict of interest must be declared at the end of the article.
Reviewers: Reviewers should consult the Editor regarding the review process if they have any suspicion about conflict of interest.
Editors: Editor-in-Chief, Assoc. Editor-in-Chief or Field Editor appoints at least 2 people to evaluate the manuscript as referees. The names of the referees who evaluated the manuscript are not notified to the authors. Editor-in-Chief, Assoc. Editor-in-Chief or Field Editor is responsible for managing the peer-review process of the manuscript and they have the right to reject the relevant manuscript in case of any conflict of interest.

6. They are deemed to have accepted and declared that the submitted manuscripts comply with the Research and Publication Ethics.

7. Scientific articles submitted to journals should take into account the International Standards for Editors and Authors of COPE (Committee on Publication Ethics).

8. It is necessary to comply with the copyright regulations for the intellectual and artistic works used.

9. ITU Journal of Food Science and Technology is an open access journal and uses Dergipark's open access notifications. As soon as the article is published, it is rendered open access and anyone can access it without paying any fee.

10. A statement of “Support” or “Acknowledgements” and “Conflict of Interest” must be given at the end of the article.
In the "Support" or "Acknowledgement" part, if the study was supported by an institution or BAP, the support should be indicated with the project number.
In addition, it can be thanked if there is someone who was not included in the article as author and supported the data collection etc. of the research.
To clarify the issue of conflict of interest, Author(s) should declare at the end of the article whether there is any “Conflict of Interest” 

No publication fee is charged for the publication of articles in ITU Journal of Food Science and Technology.

Editor-in-chief

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Prof. Dr. Esra ÇAPANOĞLU ISTANBUL TECHNICAL UNIVERSITY, FACULTY OF CHEMICAL METALLURGICAL ENGINEERING, DEPARTMENT OF FOOD ENGINEERING Web
Food Engineering, Food Sciences, Food Chemistry and Food Sensory Science, Food Technology, Fruit-Vegetables Technology, Food Sciences (Other)

Vice Editors

Aslı Can Karaça
Assoc. Prof. Dr. Aslı CAN KARAÇA İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Engineering, Food Sciences
Gülay Özkan
Assoc. Prof. Gülay ÖZKAN İSTANBUL TEKNİK ÜNİVERSİTESİ
Agricultural Biotechnology Diagnostics
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Prof. Dr. Funda KARBANCIOĞLU GÜLER ISTANBUL TECHNICAL UNIVERSITY
Fermentation Technology, Food Packaging, Preservation and Processing, Food Biotechnology, Food Microbiology

Editorial Board

Serkan Selli
Prof. Dr. Serkan SELLİ Çukurova University
Food Biotechnology
Çetin Kadakal
Prof. Dr. Çetin KADAKAL Pamukkale Üniversitesi
Food Technology, Fruit-Vegetables Technology
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Prof. Dr. Gürbüz GÜNEŞ İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Engineering, Post Harvest Horticultural Technologies (Incl. Transportation and Storage), Food Packaging, Preservation and Processing, Fruit-Vegetables Technology
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Prof. Dr. Meral KILIÇ AKYILMAZ İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Engineering, Food Technology, Dairy Technology, Food Sciences (Other)
Filiz Altay
Prof. Dr. Filiz ALTAY İstanbul Teknik Üniversitesi Web
Food Engineering, Nanomanufacturing, Food Sciences
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Assoc. Prof. Dr. Derya KAHVECİ KARINCAOĞLU İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Engineering, Food Sciences
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Asst. Prof. Dr. Celale KIRKIN GÖZÜKIRMIZI İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Sciences, Food Technology
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Assoc. Prof. Dr. Ebru FIRATLIGİL İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Engineering, Food Packaging, Preservation and Processing, Food Technology, Fruit-Vegetables Technology, Basic Food Processes
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Prof. Dr. Neşe ŞAHİN YEŞİLÇUBUK İSTANBUL TEKNİK ÜNİVERSİTESİ
Food Sciences
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Prof. Dr. Beraat ÖZÇELİK İSTANBUL TEKNİK ÜNİVERSİTESİ Web
Food Sciences
Hasim Kelebek
Prof. Dr. Hasim KELEBEK Adana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi Web
Food Engineering, Food Sciences, Fermentation Technology, Food Technology
Chao Zhao
Prof. Dr. Chao ZHAO Fujian Agriculture and Forestry University

Prof. Zhao engages in molecular nutrition and pharmacology research on functional components, especially in the nutritional evaluation and application of phytochemicals from marine plants. The research is focusing on aging and related complex diseases (diabetes, obesity, liver injury, gout, tumors, neurodegenerative diseases, etc.) and carrying out the molecular mechanisms using non-coding RNA and multiple omics technology.
He has served as the principal investigator for more than 30 projects which are supported by several foundations such as the National Natural Science Foundation of China. He has published more than 250 peer-reviewed papers including 140+ Science Citation Index ones as the first or corresponding author. He also has published 7 academic books and has made more than 20 invited talks at international conferences. He has authorized 45 patents (13 Transferred) and other 20 are in application. His contribution has been honored by more than 20 awards including the first batch of young top-notch talents in the "Young Eagle Program" of Fujian Province and the Science Fund for Distinguished Young Scholars of Fujian Province and was featured among the cover stories of 2018 in the “Chemistry and Engineering News”. And he has been included in the years 2021-2024 list of the World’s Top 2% of Scientists, Wiley Outstanding Open Science Author of the Year 2022 and 2024. The total cited times of these papers are 9300+ with h index=54 (Google), and 7200+ with h index=51 (Scopus).

Food Sciences (Other), Agricultural Marine Biotechnology
Plant Biochemistry, Enzymes
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Prof. Dr. Tuba ESATBEYOGLU LEIBNIZ UNIVERSITY HANNOVER, FACULTY OF NATURAL SCIENCES, INSTITUTE OF FOOD SCIENCE AND HUMAN NUTRITION Web
Food Properties, Food Nutritional Balance, Food Engineering, Food Chemistry and Food Sensory Science, Food Sustainability, Food Technology, Agricultural Biotechnology Diagnostics

Advisory Board

Osman Sağdıç
Prof. Dr. Osman SAĞDIÇ YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ
Food Engineering
Food Sciences, Food Chemistry and Food Sensory Science, Dairy Technology
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Prof. Dr. İbrahim PALABIYIK NAMIK KEMAL UNIVERSITY
Food Engineering, Food Sciences
Çetin Kadakal
Prof. Dr. Çetin KADAKAL Pamukkale Üniversitesi
Food Technology, Fruit-Vegetables Technology
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Prof. Dr. Filiz İÇİER Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Renewable Energy Resources , Energy Generation, Conversion and Storage (Excl. Chemical and Electrical), Food Sciences, Meat Technology, Food Technology, Fruit-Vegetables Technology, Basic Food Processes
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Prof. Dr. Ömer Utku ÇOPUR Bursa Uludağ Üniversitesi
Food Sciences, Food Technology, Drying Technologies, Fruit-Vegetables Technology

Secretary

Dilara Devecioğlu
Res. Assist. Dilara DEVECİOĞLU İSTANBUL TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ Web

Food Microbiology

Food Biotechnology, Food Microbiology, Food Sustainability
Nisa Akkuzu
Res. Assist. Nisa AKKUZU ISTANBUL TECHNICAL UNIVERSITY Web

Food Technology

Food Engineering, Food Technology