International Journal of Gastronomy and Food Science

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.

【译文】国际美食与食品科学杂志是一本同行评审期刊，明确关注食品科学与美食学的接口。仅关注食品科学的文章将不予考虑。该期刊同样鼓励科学家和厨师发表原创科学论文、综述文章和原创烹饪作品。我们寻求具有明确证据表明这种互动的文章。从科学的角度来看，该出版物旨在成为整个食品科学与美食学社区的家园。IJGFS探索与美食学和食品科学互动的所有方面，包括食品化学、食品技术、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（所有这些元素都有助于对餐点的欣赏和享受。与基于科学的教育项目在美食学、人类学、美食历史和食品社会学方面的研究也相关。所有这些知识领域对美食学至关重要，因为它们有助于更好地理解这个广泛术语及其对科学和社会的实际影响。