Aims & Scope

Aims & Scope

The journal aims to contribute to the development of gastronomy science by ensuring dissemination of knowledge on gastronomy, culinary arts, and all its related field based on scientific principles.

Scope/Coverage

– Gastronomy and culinary concepts
– Creativity in gastronomy
– Culinary trends and techniques
– Gastronomic experience
– Novelty and traditional meals
– Culinary arts
– Gastronomic tourism
– Gastronomy history
– Molecular gastronomy
– Medical gastronomy
– Applied research in relation to gastronomy
– Social and cultural aspects of gastronomy
– Sensory properties related to food
– Food science and technology in relation to gastronomy
– Agriculture science in relation to gastronomy
– Trends related to human nutrition
– Review of trends in culinary science and technology