Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Issue Overview
This issue has been available online since 26 July 2026 as the regular July 2026 edition. It comprises 15 rigorously peer-reviewed papers, consisting of 14 original research articles and one systematic review, authored and co-authored by 68 scholars from 26 institutional affiliations, reflecting a broad spectrum of scientific expertise, institutional collaboration, and research diversity in food science and technology.
The contributing institutions include several prominent Indonesian universities and national research institutions, notably IPB University, Universitas Gadjah Mada, Bandung Institute of Technology (ITB), Universitas Padjadjaran, Universitas Brawijaya, Universitas Andalas, Udayana University, Universitas Jambi, Universitas Bengkulu, the National Research and Innovation Agency (BRIN), and the Indonesian Quarantine Agency, alongside other universities, polytechnics, and research institutions across Indonesia. This broad institutional representation demonstrates substantial collaboration across food science, food technology, nutrition, biotechnology, health sciences, and related disciplines.
This issue is further distinguished by its substantive international dimension. Authors and co-authors are affiliated with institutions from four countries—Indonesia, Malaysia, Japan, and Austria. International contributing institutions include Universiti Teknologi MARA (UiTM) and Universiti Kuala Lumpur (UniKL) in Malaysia; Kagawa Nutrition University, Fukui Prefectural University, and Yamagata University in Japan; and the University of Vienna in Austria. The participation of these international institutions, together with extensive collaboration among Indonesian universities and research organisations, demonstrates continuing cross-border scholarly exchange and strengthens IFSTJ's international research network.
The scientific contributions encompass a wide range of contemporary food science and technology topics, including coffee fermentation and volatile compounds, glycemic characteristics and functional food formulation, red palm olein-enriched foods, plant-based food systems and rheology, indigenous food resources, green processing technologies, probiotics, complementary foods for stunting prevention, anthocyanin-based functional ingredients, postharvest technology, active and intelligent food packaging, marine-derived functional ingredients, and antioxidant and anticancer food-related compounds. The issue also includes a systematic review examining genetic variants associated with coffee consumption and obesity risk.
The research published in this issue also demonstrates meaningful alignment with the United Nations Sustainable Development Goals (SDGs). Collectively, the studies contribute particularly to SDG 2 (Zero Hunger) through research on food quality, nutritional improvement, complementary foods, functional food development, and the utilization of indigenous food resources; and SDG 3 (Good Health and Well-being) through investigations of probiotics, glycemic characteristics, antioxidant and anticancer-related bioactivities, functional ingredients, and diet-related health outcomes. Research involving green processing technologies, innovative food processing, active and intelligent packaging, and value-added food products further aligns with SDG 9 (Industry, Innovation and Infrastructure) and SDG 12 (Responsible Consumption and Production) by advancing technological innovation and more sustainable approaches to food production and resource utilization. Moreover, the extensive collaboration among researchers from 26 institutional affiliations across Indonesia, Malaysia, Japan, and Austria reflects the spirit of SDG 17 (Partnerships for the Goals)by strengthening national and international partnerships for research, knowledge exchange, and innovation in food science and technology.
