International Journal of Gastronomy and Food Science

The official journal of , the , and

International Journal of Gastronomy and Food Science - ISSN 1878-450X
Source Normalized Impact per Paper (SNIP): 0.232 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 0.143 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Volumes: Volumes 11-14
Issues: 4 issues
ISSN: 1878450X


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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.

We seek original research articles and review articles in the following main topics of interest:


  • Techniques, technologies and science-based culinary tools,
  • Sociology of food (trends, demands,...),
  • Educational programs of culinary institutions,
  • Creativity in gastronomy,
  • Sustainability in gastronomy,
  • Bibliographic studies on culinary books (recipes, cook books and menus), biocultural anthropology of food,
  • Food culture
  • Social and cultural aspects in gastronomy
  • Social and historical building of culinary practices and traditions
  • Comparative gastronomic history
  • Gender studies in food systems
  • Visual and auditory gastronomic culture under a scientific perspective


All interaction between science and gastronomy is of interest to this journal in the following disciplines:
  • Physical chemistry, biochemistry, physics...
  • Food engineering (changes to food by using different techniques, novel techniques...)
  • Food microbiology and enzymology
  • New ingredients, functional products, food colloids
  • Food technology
  • New product development
  • Genetics/Genomics
  • Sensory science (sensory perception, chemesthesis, food preferences, habit formation,...)
  • Neuroscience
  • Psychology (interoception, pleasure,...)
  • Health and nutrition
  • Environmental science


Chefs, either alone or in collaboration with a research team, are welcome to send original papers or short communications on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process, concepts, or an idea. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge. We seek articles on the following topics:
  • Culinary concepts
  • Culinary techniques
  • Sensory properties in gastronomy
  • Ingredients and technologies
  • Culinary movements (styles or trends)
  • Culinary cultures
  • Culinary options (religion, ethics, health, diets,...)
  • The gastronomic experience: menus, interaction exercises, environment, plating and plateware, cutlery, service elements,...
  • Culinary performance
  • Work systems (protocols)
  • Neuroscience in the kitchen
  • Cooking and sociology
  • Agronomy (enhancing sensory properties from breeders)