- 《International Journal of Gastronomy and Food Science》
- 语言：外文
- ISSN：1878-450X
- 核心刊：;SCIE(科学引文索引)(美)(2020);
- 收录情况：SCIE(科学引文索引)(美)(2020)
- 周期：季刊
- 学科分类： 农学
- 简介：International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focu...
更多...-
- 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. 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:GASTRONOMY IN PERSPECTIVE:SCIENCE AND GASTRONOMY:All interaction between science and gastronomy is of interest to this journal in the following disciplines:INNOVATIONS IN GASTRONOMY: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:
隐藏-
- 来源数据库：
- Elsevier ScienceDirect (1995－)
