International Journal of Gastronomy and Food Science

Journal Title
International Journal of Gastronomy and Food Science

INT J GASTRON FOOD S

ISSN / eISSN
1878-450X / 1878-4518
Aims and Scope
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.

IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
Subject Area

FOOD SCIENCE & TECHNOLOGY

CiteScore
3.30 View Trend
CiteScore Ranking
Category Quartile Rank
Social Sciences - Cultural Studies Q1 #24/1037
Social Sciences - Food Science Q2 #113/310
Web of Science Core Collection
Science Citation Index Expanded (SCIE) Social Sciences Citation Index (SSCI)
Indexed -
Category (Journal Citation Reports 2021) Quartile
FOOD SCIENCE & TECHNOLOGY - SCIE Q3
Country/Area of Publication
NETHERLANDS
Publisher
Elsevier
Annual Article Volume
77
Open Access
NO
Contact
RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX