About the Journal
The Journal of Food Science and Gastronomy (e-ISSN 3073-1283), published by Publis Editorial, an editorial unit of Publisciencia S.A.S. (R.U.C.: 1391936852001, Portoviejo, Ecuador), aims to serve as a specialized platform for promoting study and research in fields such as food technology, gastronomy, nutrition and dietetics, food safety and sustainability, food anthropology, among other relevant topics. This publication will allow professors, researchers and students from various areas of knowledge and professions (Food Engineering, Chemical Engineering, Industrial Engineering, Biotechnology, Gastronomy, Agribusiness, Cultural Studies, Sociology and others), to have a space to disseminate their research, share experiences and contribute to the advancement of these disciplines.
Current Issue
All content published in the Journal of Food Science and Gastronomy is available under the Creative Commons Attribution-NonCommercial-ShareAlike (CC BY-NC-SA 4.0) license. This allows for the reading, downloading, distribution, and citation of articles in any medium or format, as long as it is not for commercial purposes and appropriate credit is given to the authors.
