International Journal of Gastronomy and Food Science Q2区

期刊简介

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.

《国际烹饪学与食品科学杂志》是一份同行评审期刊，明确关注食品科学与烹饪学的接口。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。我们寻找有明确证据证明这种相互作用的文章。从科学的角度看，这本出版物的目的是成为研究的家园，从整个社区的食品科学和烹饪学。国际食品科学联合会探讨了所有方面有关的日益增长的领域相互作用的烹饪学和食品科学，在这些领域如食品化学，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，烹饪趋势，和美食体验（所有有助于欣赏和享受美食的要素）。与此相关的还有烹饪学、人类学、烹饪史和食品社会学等科学教育项目的研究。所有这些领域的知识对美食学都至关重要，因为它们有助于更好地理解这个宽泛的术语及其对科学和社会的实际影响。

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