IFIS Publishing

Unlocking the Power of Bioactive Peptides: Discover how these innovative compounds derived from food proteins are revolutionizing the world of functional foods and promoting better health. Science and health opportunities include reducing blood pressure, antihypertensive activity and may provide protection against oxidative stress. Guest written by Fidel Toldrá. Read more: https://hubs.li/Q02trK2H0

Here's a great opportunity we're sharing with one of our clients. Purdue University looking for a Postdoctoral Research Associate in Functional Protein Aggregates... Purdue University

We asked Professor Anwesha Sarkar from University of Leeds about her experience of her research article on the texture of chocolate making mainstream news worldwide. Here's what she said: "If confident with their data and reproducibility, scientists should talk to general audience through different channels, whether through social media or elsewhere. It is important to talk about robust science backed up by evidence with people, as this is how we can progress.” To read the full interview and learn more about Professor Sarkar's experience and the advice she has for students and early career researchers, click the following link - https://hubs.li/Q02tzCcG0

Happy Passover, from everyone at IFIS! 🍷

IFIS Publishing is proud to support Earth Day’s commitment to build a plastic-free planet for generations to come. Find the latest research on topics including sustainable packaging and food production with IFIS Sustainability, the free-to-access database of sustainable food science. Find out more and start searching: https://hubs.li/Q02ttzn70

Publishing research and scholarly work in a highly regarded journal is a key part of academic careers. There are several key benefits to publishing research in journals including discoverability, contributing to the records of research in the field, the benefits of peer review, dissemination and impact, career advancement and preventing duplication of effort. For step by step guidance on how to publish your research, take a look at our Publishing Guide. Link in bio . . . #ifisresearch #legitimatejournals #publishorperish #researchpublishing

A report from today's Guardian newspaper gives an insight into the climate benefits and health benefits of improving fast food... > Fast food and ready meals contribute over a sixth of the EU's calorie intake, yet they often exceed recommended levels of salt and meat. >Implementing minimum health and sustainability standards on food companies could lead to significant societal benefits, including a reduction in greenhouse gas emissions by 48 million tonnes annually. > Consumers stand to save €2.8 billion yearly on cheaper, healthier food options, while also potentially reducing disease burdens and healthcare costs. The report advocates for aligning food offerings with diets recommended by the World Health Organization and the EAT-Lancet Commission, emphasizing reduced meat consumption and increased legume intake. If you are interested in food systems and sustainability, there's a free discovery database available that we publish. Head to https://lnkd.in/eyCTNGHi and simply enter a couple of details. A link to the Guardian article is in the comment section below. #sustainability #foodscience

Lincoln University (NZ) has joined dozens of the world's top universities specialising in the science of food research, by subscribing to the global Food Science & Technology Abstracts database. The faculty members and students now have access to more than 2 million entries curated by our food experts since 1969. FSTA® is the key database for faculty and students in the sciences of food and health. Translated abstracts cover more than 41 languages. You can search the world and history of food science from the comfort of your device. From microbiology to psychology, FSTA covers many of the sciences related to food and health, enabling you to carry out in-depth and targeted interdisciplinary research. Universities with food science, nutrition or special interest research areas such as dairy, aquaculture, plant protein alternatives etc can also get bespoke research collections. Records are deep-indexed using the most comprehensive food thesaurus in the world, so that you can find highly relevant information quickly and easily. Updated weekly, FSTA holds records from over 22,675 journals, books, trade publications, conference proceedings, patents and more, including nearly 5,500 journals. For more information, visit https://hubs.li/Q02s-yhw0 For a free trial to FSTA or other collections please get in touch.

When we visited University of Reading to give a talk about the dangers of predatory publishing, we were delighted to hear that one of the students found it "incredibly illuminating". As a not-for-profit organisation, we are committed to supporting the food science community by increasing awareness of key issues, such as the rise in predatory journals and fake science. Students at the University of Reading have access to FSTA which is a database published by IFIS. It allows students to safely and easily discover high-quality food and nutrition science, free from predatory publishers' content. To learn more about the dangers of predatory publishing, take a look at our Predatory Journals Hub. Or if you want to arrange your own dedicated free training session at your university or company, take a look at our events page. Both can be found by following the link below: https://hubs.li/Q02sx8Hz0

We are delighted to read that one of our Faculty Advisory Board Members, Professor Anwesha Sarkar, Professor of Colloids and Surfaces at the University of Leeds has received the prestigious Institute of Food Technologists (IFT) Research and Development Award. We recently published a spotlight article on Professor Sarkar, in which she gives a great insight into her role as the Director of Research and Innovation at the School of Food Science and Nutrition at the University of Leeds. Spotlight Interview with Professor Anwesha Sarkar - https://hubs.li/Q02snfRv0 We think you can see in her words that she is a worthy recipient of the award when she says, “The most fun part is to work every day with the early career researchers with curious minds and also I have a highly diverse team in terms of culture, country, gender, disciplinary strengths, stage of career etc. which makes it really enjoyable – they always have amazing ideas and those conversations are what I look for every day. “ Board Members at our not-for-profit give their time to help us in our mission to make the very best food science discoverable to the world. It’s wonderful to see that leading scientists such as Professor Sarkar, are recognised for their contributions to furthering science and helping others to do the same. Congratulations Professor Sarkar and thank you from all at IFIS Publishing, publishers of Food Science & Technology Abstracts database, (FSTA).