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Ital. J. Food Sci., vol. 32, 2020 - 1 

 

 
 
 
 
 
 
 

LETTER FROM THE 
ITALIAN JOURNAL OF FOOD SCIENCE 

EDITOR-IN-CHIEF 
 
 
 
 
 
 
 
 
 

P. FANTOZZI 
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, 

Via S. Costanzo, 06126 Perugia, Italy 
Corresponding author: Tel.: +39 075 5857910 - Telefax +39 075 5857939-5857943 

Email: paolo.fantozzi@ijfs.eu 
 
 
 
 
 
  



	

Ital. J. Food Sci., vol. 32, 2020 - 2 

 

Dear Readers and Authors, 
 
We are starting our thirty-second year of IJFS, which will be an important anniversary for 
all of us. 
The Journal has substantially improved his IF and Citation index (0.736 published in 2018 
Journal of Citation Reports, Scopus CiteScore 2019: 1.11, CiteScore Tracker2019: 1.00) 
I consider these values very important and rewarding the journal inside the list of peer 
reviewed international Journals. 
Everyone of us may locate easily our Journal in the 2018 official JCR list for Food Science 
and Technology. 
 
During the last five years (2015-2019) we published 316 papers of 1736 received, with an 
acceptation rate of 18,2%. 
Accepted Paper from abroad raised steadily during the years, reaching 79,4 % during 
2019. Their acceptation rate (20,1%) is also consistent with the general value. 
 
Since 1989, when the University of Perugia founded the Journal, I was appointed as the 
Editor-in-Chief (EIC). Starting 2009 I took over the Journal, still leaving, as before, the 
Editorial responsibility to Chiriotti Editori.  
 
In October 16, 2019, in consideration of the importance of the requesting Company and of 
the official scientific guaranties to the preservation of the existing evaluation system, I 
decided to transfer the Journal Headline to Codon Publications, Brisbane, Australia,  but 
maintaining for myself the permanent appointment as EIC.  
 
Codon Publication agreed also to continue the Journal publication 1) under the seal of the 
University of Perugia , appointing the Journal “under the Aeges of the University of 
Perugia” and 2) under the seal of the Italian Society of Food Science (SISTAl), enforcing, as 
before, the existing papers evaluation system managed by the Co-Editors of the SISTAl. 
 
I would like in this occasion express my gratitude to the following Professors who acted in 
the past as unique Journal SISTAl Co.Editors and accepted to continue their work even in 
the future: 
 
Chiavaro Emma - Università degli Studi di Parma 
Del Caro Alessandra - Università degli Studi di Sassari  
De Noni Ivano - Università degli Studi di Milano 
Hidalgo Alyssa - Università degli Studi di Milano  
Loizzo Monica Rosa - Università della Calabria  
Rantsiou Kalliopi - Università degli studi di Torino  
Rolle Luca Giorgio Carlo - Università degli Studi di Torino  
Vincenzi Simone - Università degli Studi di Padova  
Vittadini Elena Giovanna - Università di Camerino  
 
Practically, all future papers submitted to IJFS until 30th of June 2020 will be processed, as 
before, inside the existing web platform of Chiriotti Editori. 
 
Starting 1st of July 2020, this Open Access platform will not accept anymore papers. 



	

Ital. J. Food Sci., vol. 32, 2020 - 3 

 

All submitting Authors will be asked to redirect and submit their papers to the new 
Codon Publication wOpen Access web platform.  
 
You will find proper and sound information during the next months in the section 
“Announcement” of the IJFS Chiriotti platform. 
 
In looking forward to continue our important collaboration, I wish all of you a fruitful 
2020. 
 

Paolo Fantozzi