International Journal Of Gastronomy And Food Science

Journal Title：International Journal Of Gastronomy And Food Science

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.

International Journal of Gastronomy and Food Science 是一本经过同行评审的期刊，明确关注食品科学和美食的交叉领域。仅关注食品科学的文章将不予考虑。该杂志同样鼓励科学家和厨师发表原创科学论文、评论文章和原创烹饪作品。我们寻求具有这种相互作用的明确证据的文章。从科学的角度来看，该出版物旨在成为整个食品科学和美食学界的研究之家。

IJGFS 在食品化学、食品技术和烹饪技术、食品微生物学、遗传学、感官科学、神经科学、心理学、烹饪概念、烹饪等领域探索与美食和食品科学相互作用的不断发展领域相关的所有方面趋势和美食体验（所有有助于欣赏和享受美食的要素。同样相关的是对美食、人类学、美食史和食品社会学方面的科学教育计划的研究。所有这些知识领域对美食都至关重要，因为它们有助于更好地理解这一广义术语及其对科学和社会的实际影响。

International Journal Of Gastronomy And Food Science创刊于2012年，由ELSEVIER出版商出版，收稿方向涵盖Social Sciences - Cultural Studies全领域，此刊是中等级别的SCI期刊，所以过审相对来讲不是特别难，但是该刊专业认可度不错，仍然是一本值得选择的SCI期刊 。影响因子指数2.186，该期刊近期没有被列入国际期刊预警名单，广大学者值得一试。