International Journal Of Gastronomy And Food Science

International Journal Of Gastronomy And Food Science英文简介

International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. 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.

International Journal Of Gastronomy And Food Science中文简介

《International Journal Of Gastronomy And Food Science》是一本由ELSEVIER出版商出版的专业农林科学期刊，该刊创刊于2012年，刊期4 issues/year，该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：农林科学 3区，小类学科：食品科技 4区；在JCR（Journal Citation Reports）分区等级为Q3。该刊发文范围涵盖食品科技等领域，旨在及时、准确、全面地报道国内外食品科技工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为3.194，

中科院分区最新升级版（当前数据版本：2021年12月最新升级版）

大类学科	分区	小类学科	分区	Top期刊	综述期刊
农林科学	3区	FOOD SCIENCE & TECHNOLOGY 食品科技	4区	否	否

JCR分区（当前数据版本：2021-2022年最新版）

JCR分区等级	JCR所属学科	分区	影响因子
Q3	FOOD SCIENCE & TECHNOLOGY	Q3	3.194

期刊指数

影响因子	h-index	Gold OA文章占比	研究类文章占比	OA开放访问	平均审稿速度
3.194	--	7.45%	93.46%	未开放	--

IF值(影响因子)趋势图