期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE ISSN： 1878-450X 出版频率： Quarterly 出版社： ELSEVIER, RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX   出版社网址： https://www.elsevier.com/zh-cn 期刊网址： https://www.journals.elsevier.com/international-journal-of-gastronomy-and-food-science 影响因子： 2.537 主题范畴： FOOD SCIENCE & TECHNOLOGY 变更情况： 期刊简介(About the journal)    投稿须知(Instructions to Authors)    编辑部信息(Editorial Board)    About the journal The International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. We seek articles with clear evidence of this interaction, and articles focusing only on food science will not be considered. This journal equally encourages scientists and chefs to publish original scientific papers, review articles, commentaries and original culinary works. Chefs, either alone or in collaboration with a research team, are welcome to send papers on any culinary work, conceptual or methodological, developed in a restaurant and related to techniques, ingredients, creative process or concepts. Chefs must clearly indicate the contribution of their work to the progress of gastronomic knowledge. Scientists from all backgrounds are encouraged to send their research related to gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as, but not limited to: Food Science in relation to Gastronomy: food chemistry and physics, food technology, food microbiology and enzymology, genetics/genomics, new ingredients, health and nutrition, new product development Sensory experiences related to food: sensory science, perception, preferences, chemesthesis, enhancing sensory properties of food, neuroscience, psychology (pleasure, interoception...) Innovation in Gastronomy: culinary concepts, creativity in gastronomy, culinary trends, work systems & protocols, culinary performance, culinary techniques, gastronomic experience (interaction exercises, environment, plating etc.) Gastronomy in perspective: gastronomic tourism, sustainability in gastronomy, social and cultural aspects of gastronomy, culinary traditions, culinary history, bibliographic studies on culinary books (recipes, cook books and menus) IJGFS aims to cover 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 areas of interest are contributing to a better understanding of this broad term and its practical implications for science and society. Abstracting and Indexing Science Citation Index Expanded Journal Citation Reports - Science Edition Current Contents - Agriculture, Biology & Environmental Sciences   Instructions to Authors 727598.pdf Editorial Board   Editor-in-Chief Professor Juan-Carlos Arboleya, PhD University of Mondragon Faculty of Gastronomic Sciences, Donostia-San Sebastian, SpainEmail Professor Juan-Carlos Arboleya, PhDPhysical Chemistry, Food Colloids, Food Science, Science & Gastronomy Honorary Editor Mr. Andoni Luis Aduriz, Chef Mugaritz Research & Development, Errenteria, Spain Associate Editors Mr. Julián Otero Rodríguez, Chef Mugaritz Research & Development, Errenteria, SpainFood History ; Food Science ; Gastronomy Professor Jorge Ruiz Carrascal, PhD Copenhagen University Department of Food Science, Frederiksberg, DenmarkFood Science, Science & Gastronomy Professor Charles Spence, PhD University of Oxford, Oxford, United KingdomExperimental Psychology, Sensory Perception, Science & Gastronomy Mr. Jozef Youssef, Chef Kitchen Theory Ltd, London, United KingdomGastronomy, Sensory Perception, Science & Gastronomy Editorial Board Members Em. Professor Jose Miguel Aguilera, PhD Pontificia Universidad Católica de Chile, Chemical and Bioprocess Engineering, ChileGastronomic engineering, Food microstructure, Seaweed technology, Food design Dr. Watson Baldwin, DHTM Technological and Higher Education Institute of Hong Kong, Faculty of Hospitality/ Culinary Arts and Management, Chai Wan, Hong KongCulinary tourism, Restaurateurship, Culinary education. Professor Pere Castells, Scientific Advisor Science and Cooking World Congress Barcelona, Barcelona, SpainScience and Cooking Relationship Professor Katarzyna J. Cwiertka, PhD Leiden University Institute for Area Studies, Faculty of Humanities, Leiden, NetherlandsJapan, Korea, food history, culinary heritage, food packaging  Dr. Basharat Nabi Dar, PhD Islamic University of Science and Technology, Department of Food Technology, Awatipora, IndiaFood Technology, Functional Foods, Antioxidants, Health Foods, Byproduct Utilisation Professor Erik Fooladi, PhD Volda University College, Department of science and mathematics, Volda, Norwayscience education, food education, science and food communication, science and society Assoc. Professor Michael Bom Frøst, PhD Copenhagen University Department of Food Science, Frederiksberg, DenmarkSensory Science, Food Innovation, Gastronomy, Human-Centered Food Design Professor Jean-Xavier Guinard, PhD University of California Davis Department of Food Science and Technology, Davis, United Statessensory, consumer, taste, flavor, plant-forward Professor Anu Hopia, PhD University of Turku Faculty of Medicine, Turku, FinlandFunctional foods, food development Dr. Sara Jaeger, PhD New Zealand Institute for Plant and Food Research Ltd, Auckland, New ZealandSensory science, food-related consumer research, research methodology, product innovation, applies product research Dr. Mariana Koppmann, PhD IAG Argentine Institute of Gastronomy, Buenos Aires, ArgentinaFood Safety, Science and Cooking  Dr. Mark Krasnow, PhD Thoughtful Viticulture Ltd., Blenheim, New ZealandCulinary Science, Biochemistry, Plant Biology, Microbial Ecology, Viticulture Mr. Dani Lasa, Chef Mugalia Innovation, Errenteria, SpainGastronomy, Science & Gastronomy Dr. Alexandra Livarda, PhD Catalan Institute of Classical Archeology, Tarragona, SpainArchaeobotany, archaeology of food and taste, bioarchaeology  Dr. Iñigo Martinez de Marañón, PhD AZTI-Tecnalia, Pasaia, SpainFood Science, Food Technology, Science & Gastronomy Mr. Denis Martin, Chef Denis Martin Restaurant, Vevey, SwitzerlandGastronomy Professor Iñaki Martínez de Albeniz, PhD University of the Basque Country, Sociology 2 Department, Leioa, SpainSociology, Gastronomy, Cultural Studies, Social Studies of Science and Technology, Identity Studies. Professor David Julian McClements, PhD University of Massachusetts Amherst Department of Food Science, Amherst, United StatesNanoemulsion; delivery systems; digestion; proteins; polysaccharides  Prof. Dr. F. Xavier Medina, PhD Open University of Catalonia, Faculty of Health Sciences, Department of food and nutrition, Barcelona, SpainAnthropology of food, food culture, Gastronomy and tourism, food and migrations Professor Ignacio Morgado, PhD Autonomous University of Barcelona Institute of Neurosciences, Bellaterra, SpainCognitive Neuroscience, Learning, Memory, Consciousness, Psysiological psychology Mr. Jorge Navarro-Dols, M.A. University of Deusto, Deusto Business School, Donostia-San Sebastián, Spainsocial entrepreneurship, gastronomic tourism, wine, intrapreneurship Assoc. Professor Cecilia Novero, PhD University of Otago Languages and Cultures, Dunedin, New ZealandEuropean Visual Culture and Literature of the 20th-21st centuries; Human-Non-Human Relations; Food Studies; Critical Theory Professor Pablo M. Orduna Portús, PhD BCC & UNIR & Etniker Euskalerria, Department of Culture & Faculty of Humanities and Social Sciences + Faculty of Humanities & Navarrete División, Burlada, SpainCultural History / Ethnography / Cultural and Social Anthropology Dr. Nadia Palmieri, PhD Council for Agricultural Research and Economics, Monterotondo, ItalyConsumer behaviour, Food Science, Willingness to consume, Willingness to pay, Agricultural economics, Environmental and Economic assessment Assoc. Professor Federico J.A. Perez-Cueto, PhD Copenhagen University Department of Food Science, Frederiksberg, DenmarkFood Consumer Research, Nudging, Plant-based Foods, Meals Research, Healthy and Sustainable Nutrition Dr. Véronique Perreault, PhD Quebec Institute of Tourism and Hospitality, GastronomiQc Lab, Montréal, CanadaFood Science, Physical Chemistry, Science & Gastronomy Professor Jean-Pierre Poulain, PhD University of Toulouse Jean Jaurès, Toulouse, France and Taylor's University, Selangor, MalaysiaFood Cultures, Food Studies, Gastronomy, Heritage, Sociology of Food Dr. Massimiliano Renna, PhD Institute of Sciences of Food Production National Research Council, Bari, ItalyHorticultural Science; Food Science; Gastronomy; Ethnobotany; Mediterranean Diet Professor Sylvie Turgeon, PhD Laval University Faculty of Agricultural and Food Sciences, Laval, CanadaPolysaccharide, protein, functionality, food formulation, bioaccessibility  Professor Job Ubbink, PhD University of Minnesota Department of Food Science and Nutrition, Saint Paul, United StatesFood polymers, Rheology, Texture, Sauces, Physical transformations Dr. Unai Ugalde, PhD University of the Basque Country, Bilbao, SpainBotany, Science & Gastronomy Dr. Cesar Vega, PhD Barry Callebaut, Innovation Center, Northbrook, United StatesEgg, rheology, dairy, emulsions, cooking Assoc. Professor Carlos Velasco, PhD BI Norwegian Business School, Oslo, NorwayMultisensory, crossmodal, marketing, human-computer interaction