International Journal Of Gastronomy And Food Science

International Journal Of Gastronomy And Food Science英文簡介

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中文簡介

《International Journal Of Gastronomy And Food Science》是一本由ELSEVIER出版商出版的專業(yè)農(nóng)林科學期刊，該刊創(chuàng)刊于2012年，刊期4 issues/year，該刊已被國際權威數(shù)據(jù)庫SCIE收錄。在中科院最新升級版分區(qū)表中，該刊分區(qū)信息為大類學科：農(nóng)林科學 3區(qū)，小類學科：食品科技 4區(qū)；在JCR（Journal Citation Reports）分區(qū)等級為Q3。該刊發(fā)文范圍涵蓋食品科技等領域，旨在及時、準確、全面地報道國內(nèi)外食品科技工作者在該領域取得的最新研究成果、工作進展及學術動態(tài)、技術革新等，促進學術交流，鼓勵學術創(chuàng)新。2021年影響因子為3.194，

中科院分區(qū)最新升級版（當前數(shù)據(jù)版本：2021年12月最新升級版）

大類學科	分區(qū)	小類學科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)	否	否

中科院分區(qū)最新基礎版（當前數(shù)據(jù)版本：2021年12月最新基礎版）

大類學科	分區(qū)	小類學科	分區(qū)	Top期刊	綜述期刊
農(nóng)林科學	3區(qū)	FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū)	否	否

中科院JCR分區(qū)歷年趨勢圖

JCR分區(qū)（當前數(shù)據(jù)版本：2021-2022年最新版）

JCR分區(qū)等級	JCR所屬學科	分區(qū)	影響因子
Q3	FOOD SCIENCE & TECHNOLOGY	Q3	3.194

期刊指數(shù)

影響因子	h-index	Gold OA文章占比	研究類文章占比	OA開放訪問	平均審稿速度
3.194	--	7.45%	93.46%	未開放	--

IF值(影響因子)趨勢圖