International Journal of Gastronomy and Food Science – Technical and Career Journal Guide for Researchers

Why Researchers Choose International Journal of Gastronomy and Food Science for High-Impact Publications

The International Journal of Gastronomy and Food Science stands as a vital resource for scholars delving into the intersection of culinary arts, nutrition, and scientific innovation. Published by Elsevier, this journal has established itself as a cornerstone in the field since its inception in 2012. With a focus on advancing knowledge in gastronomy and food science, it attracts contributions from global experts aiming to address contemporary challenges in food production, sensory evaluation, and sustainable practices. Researchers value its rigorous peer-review process, which ensures that only high-quality, impactful studies see publication. The journal's commitment to multidisciplinary approaches allows for explorations that bridge traditional food science with cultural and gastronomic perspectives, making it particularly appealing for those in technical and career-oriented disciplines.

One key reason for its popularity is the journal's emphasis on practical applications. Articles often explore topics like food chemistry, microbiology, and consumer behavior, providing insights that influence industry standards and policy. For instance, studies on novel food preservation techniques or the role of gastronomy in public health have garnered significant citations, underscoring the journal's relevance. Its open access options further enhance accessibility, enabling wider dissemination of research findings. Aspiring authors appreciate the clear submission guidelines and supportive editorial team, which facilitate a smooth publication journey. Moreover, the journal's indexing in major databases like Scopus and Web of Science amplifies its visibility, boosting career prospects for contributors.

In an era where food security and innovation are paramount, the International Journal of Gastronomy and Food Science offers a platform for groundbreaking work. Whether investigating the molecular basis of flavor or the socio-economic impacts of culinary trends, the journal fosters dialogue that drives progress. Its impact factor of 4.3 reflects the caliber of research it publishes, positioning it as a top choice for academics seeking to elevate their profiles. For those navigating the competitive landscape of academic publishing, this journal represents an opportunity to contribute to a dynamic field while gaining recognition. To explore related career opportunities in food science, visit our food science academic jobs section.

Overview & History

The International Journal of Gastronomy and Food Science was launched in 2012 by Elsevier, a leading global publisher based in the Netherlands. It emerged to fill a gap in scholarly literature by integrating gastronomy—the art and science of food—with rigorous food science research. From its early volumes, the journal has grown steadily, publishing quarterly issues that feature original research, reviews, and case studies. Key milestones include its rapid indexing in Scopus shortly after launch and achieving an impact factor within a few years. Today, it serves an international audience, with contributions from over 50 countries, reflecting the global nature of food-related challenges. The journal's evolution mirrors advancements in the field, from early focuses on sensory analysis to current emphases on sustainability and biotechnology.

Scope and Disciplines Covered

The journal encompasses a broad spectrum of topics at the nexus of gastronomy and food science. It welcomes submissions on food chemistry, microbiology, nutrition, sensory science, and culinary innovation. Emphasis is placed on interdisciplinary work that combines scientific inquiry with cultural and economic dimensions of food.

Key Journal Metrics

Performance indicators highlight the journal's standing in the academic community. These metrics are sourced from Clarivate Journal Citation Reports and Scopus, providing transparent insights into its influence.

Indexing and Abstracting

The International Journal of Gastronomy and Food Science is indexed in prestigious databases, ensuring broad discoverability. It appears in Web of Science (Science Citation Index Expanded), Scopus, and PubMed for relevant health-related content. Additional coverage includes Food Science and Technology Abstracts (FSTA) and CAB Abstracts, which cater to agricultural and nutritional research. This indexing supports high citation rates and facilitates integration into academic libraries worldwide. Researchers can access abstracts freely, with full texts available via subscription or open access.

Publication Model and Fees

Elsevier employs a hybrid model for the journal, allowing authors to choose between subscription-based access or open access. Article Processing Charges (APCs) for open access are €2,720 (approximately $3,000 USD), though waivers are available for corresponding authors from low-income countries. Subscription access is provided through institutional licenses, with no fees for traditional publication. The journal adheres to Plan S compliance, promoting transparency in funding and accessibility. Authors retain copyright under Creative Commons licenses for open access articles.

Submission Process and Guidelines

Submissions are handled via Elsevier's Editorial Manager system. Authors must prepare manuscripts according to the journal's guidelines, including double-spaced text, APA-style references, and abstracts under 250 words. Peer review typically takes 4-6 weeks, with decisions communicated promptly. Ethical standards follow COPE guidelines, emphasizing originality and data integrity. For detailed instructions, visit the official journal homepage. To prepare for your academic journey, check our academic calendar for deadlines.

Editorial Board Highlights

The editorial team comprises renowned experts in food science and gastronomy. The Editor-in-Chief, Dr. Christine Bakker, is affiliated with Wageningen University, bringing decades of experience in sensory and nutritional research. Associate editors include specialists from institutions like the University of Copenhagen and Cornell University, ensuring diverse perspectives. Their expertise covers molecular gastronomy to food policy, guiding the journal toward cutting-edge content. Board members are selected for their publication records and contributions to the field, maintaining high standards.

Why Publish in International Journal of Gastronomy and Food Science?

Publishing here offers numerous benefits for researchers. The journal's solid impact factor enhances CVs, particularly in technical and career disciplines. Its interdisciplinary scope allows for innovative papers that stand out in grant applications. Rapid review times and global readership maximize exposure. Moreover, Elsevier's marketing promotes articles through social media and alerts. For career advancement, consider exploring Rate My Professor for networking insights. Ultimately, contributing to this journal positions authors at the forefront of gastronomy and food science advancements.

Comparison with Similar Journals

To contextualize its position, the International Journal of Gastronomy and Food Science compares favorably with peers in scope and metrics.

This comparison underscores its balanced prestige in the niche.

Researcher Tips for Successful Submission

To succeed, align your work with the journal's scope and highlight interdisciplinary angles. Ensure robust methodology and clear implications. Use visuals effectively and cite recent literature. Engage with reviewer feedback constructively. For more tips, explore our higher ed research jobs. Networking via academic conferences can also refine your approach.