About the Journal

Aims and scope

The Journal of Food Science and Gastronomy (e-ISSN 3073-1283) by Publis Editorial from Ecuador, is proposed as a specialized medium that will promote study and research in areas 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. 

The journal will encourage the presentation of works that address both basic and applied research on multidisciplinary topics related to food science and gastronomy, creating a space for rigorous scientific studies, as well as for the creative exploration of culinary trends and practices:

1. Food Science

  • Biochemistry and food chemistry: analysis of the chemical composition of food, conservation processes and changes during cooking and storage.
  • Food microbiology: studies on the interaction between microorganisms and food, including food safety and fermentation issues.
  • Nutrition and health: research on the effects of different foods on health, as well as the development of functional or fortified food products.
  • Food technology: advances in food processing, packaging, preservation and distribution.

2. Gastronomy and culinary art

  • Molecular cuisine and advanced techniques: research into the science behind innovative culinary techniques such as spherification, flash freezing, etc.
  • Food history and culture: articles that explore the impact of food on culture, cooking history, and culinary traditions globally.
  • Culinary trends and sustainability: studies on the use of local ingredients, sustainable practices in cooking and the farm-to-table movement.
  • Innovation in menus and dining experience: research into how chefs are revolutionizing the dining experience through innovative menu design or creative approaches to dish presentation.

3. Food technology and sustainability

  • Technological innovations in the food industry: the role of artificial intelligence, 3D food printing, robotics in food production, active and intelligent packaging.
  • Food sustainability: research into the reduction of food waste, biodegradable materials, sustainable technologies and circular economy in the supply chain.
  • Alternative and plant-based foods: the development of alternative proteins, laboratory-grown meat, plant products that imitate animal products.

4. Psychology and eating behavior

  • Sensory preferences and flavor perception: studies on how psychological and sensory factors influence food choice and enjoyment.
  • Consumer behavior and food trends: research into how social trends and food fads influence food consumption.
  • Food education: educational intervention programs to improve eating habits and healthy diets.

5. Food policy and food security

  • Global food policy: studies on how public policies, regulations and laws affect food production and distribution.
  • Food security and food sovereignty: research that addresses the availability, access and quality of food in different regions of the world.
  • Human rights and access to food: exploring the link between access to healthy food and human rights.