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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.

《國際美食與食品科學雜志》是一本同行評審的雜志，專門關注食品科學與美食學的結合。只關注食品科學的文章將不予考慮。本雜志同樣鼓勵科學家和廚師發表原創科學論文、評論文章和原創烹飪作品。我們尋求有明確證據表明這種相互作用的文章。從科學角度來看，本出版物旨在成為整個食品科學和美食學界的研究中心。

IJGFS 探索美食學和食品科學之間日益增長的相互作用領域的所有方面，涉及食品化學、食品技術和烹飪技術、食品微生物學、遺傳學、感官科學、神經科學、心理學、烹飪概念、烹飪趨勢和美食體驗（所有有助于欣賞和享受美食的元素）。美食學、人類學、美食史和食品社會學的科學教育計劃研究也與之相關。所有這些知識領域對美食學都至關重要，因為它們有助于更好地理解這個寬泛的術語及其對科學和社會的實際意義。

《International Journal Of Gastronomy And Food Science》(國際美食與食品科學雜志)編輯部通訊方式為RADARWEG 29, AMSTERDAM, NETHERLANDS, 1043 NX。如果您需要協助投稿或潤稿服務，您可以咨詢我們的客服老師。我們專注于期刊咨詢服務十年，熟悉發表政策，可為您提供一對一投稿指導，避免您在投稿時頻繁碰壁，節省您的寶貴時間，有效提升發表機率，確保SCI檢索（檢索不了全額退款）。我們視信譽為生命，多方面確保文章安全保密，在任何情況下都不會泄露您的個人信息或稿件內容。