 Gastronomy and Food Science
International Journal of Gastronomy and Food Science is an English language, peer-reviewed publication in the area of Gastronomy and Food Science. The journal reviews and explores adopting a scientific approach all the current facets of this growing field: applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc.) and the socio-cultural aspects of gastronomy.
International Journal of Gastronomy and Food Science publish original scientific papers, review articles and original culinary concepts in the form of short communications. The Journal is prepared now for receiving manuscripts ready to submit for publication.
We would like to receive your idea for a scientific paper, review article or short communication indicating the area of interest you have chosen (please use the Application Form):
- Gastronomy in perspective:
Revision papers and articles on interactive areas: culinary techniques, history of gastronomy, global trends, consumer attitude studies, anthropology, etc.
- Science and gastronomy:
Scientific papers by specialised scientists and chefs working in the interface.
- Innovation in gastronomy:
Papers and short communications by chefs writing on original culinary concepts.
For additional information on short communications, consult the Guide for authors in:
And when you are ready, send it to: ijgfs@azti.es
International Journal of Gastronomy and Food Science is published by AZTI-Tecnalia in collaboration with Elsevier and is edited by an international group of eminent researchers and gastronomy experts.
Thank you in advance for your contribution into this exciting new Journal.
Yours sincerely,
General Editors and Promoters of the IJGFS
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