International Journal of Gastronomy and Food Science
Scope & Guideline
Advancing Knowledge at the Intersection of Gastronomy and Science
Introduction
Aims and Scopes
- Culinary Science and Technology:
Research that applies scientific principles to culinary techniques, exploring how different cooking methods impact flavor, texture, and nutritional value. - Cultural Gastronomy:
Studies focusing on the cultural significance of food practices, including regional cuisines, food heritage, and the role of gastronomy in tourism. - Sensory Evaluation and Consumer Acceptance:
Investigations into the sensory attributes of food products and consumer perceptions, preferences, and behaviors related to food. - Food Sustainability and Waste Management:
Research addressing sustainable food practices, including the reduction of food waste, valorization of by-products, and sustainable sourcing of ingredients. - Health and Nutrition Science:
Exploration of the nutritional aspects of food, dietary trends, and the impact of culinary practices on health outcomes. - Innovative Food Products and Processing Techniques:
Development and evaluation of novel food products and processing methods aimed at enhancing food quality, safety, and consumer acceptance. - Ethnobiology and Traditional Food Practices:
Studies that investigate traditional food practices, ethnobiological aspects, and the role of indigenous ingredients in contemporary gastronomy.
Trending and Emerging
- Plant-Based and Alternative Proteins:
There is a growing focus on plant-based foods and alternative proteins, driven by consumer demand for healthier and sustainable food options. - Food and Technology Integration:
Research that explores the intersection of food and technology, including 3D food printing, AI in culinary practices, and digital gastronomy, is on the rise. - Sensory Science and Consumer Behavior:
An increased emphasis on sensory science, particularly how sensory attributes influence consumer behavior and acceptance of food products. - Culinary Medicine and Health:
Emerging studies focus on the intersection of culinary practices and health, exploring how cooking techniques and food choices impact well-being. - Global Food Systems and Sustainability:
Research addressing the global food system's sustainability challenges, including local sourcing, food security, and reducing environmental impact, is gaining momentum. - Cultural and Social Dimensions of Food:
A trend toward examining the cultural, social, and emotional aspects of food consumption, highlighting its role in identity and community.
Declining or Waning
- Traditional Cooking Methods:
While still relevant, the focus on traditional cooking methods has decreased as newer techniques and technologies gain traction in culinary research. - Basic Food Safety Studies:
Research solely centered on basic food safety practices has waned, as there is a shift towards integrated approaches that combine food safety with sensory and consumer studies. - Single-Ingredient Studies:
The examination of individual ingredients in isolation has become less prevalent, as researchers increasingly adopt a holistic view that considers ingredient interactions and overall dish profiles. - Regional Culinary Competitions:
The emphasis on studies related to culinary competitions and their impact on regional cuisine has diminished, possibly due to a growing interest in more comprehensive culinary narratives.
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