International Journal of gastronomy and Food Science

EDITORIAL BOARD

Published by:

Harold McGee. USA Associate Editor - Area 1 Benedict Beaugé. France Anthony Blake. UK Priscilla P. Ferguson. USA Yukio Hattori. Japan Jean-Pierre Lemasson. Canada Jill Norman. UK Barbara Santich. Australia Charles Spence. UK Jeffrey Steingarten. USA Unai Ugalde. Spain

Erik van der Linden. Holland Associate Editor - Area 2 Jose Miguel Aguilera.Chile Juan Carlos Arboleya. Spain Peter Barham. UK Pere Castells. Spain Bruno Goussault. France Mariana Koppmann. Argentina Iñigo Martínez de Marañón. Spain Julian McClements. USA Jorge Ruiz. Spain Job Ubbink. Spain Cesar Vega. USA

Andoni Luis Aduriz. Spain Associate Editor - Area 3 Gaston Acurio. Peru Alex Atala. Brazil Maxim Billet. USA Heston Blumenthal. UK Sebastien Bras. France David Chang. USA Willy Dufresne. USA Denis Martin. Switzerland Rene Redzepi. Denmark

International Journal of

Gastronomy and Food Science

Begoña Pérez-Villarreal. Spain General Editor ijgfs@azti.es

Promoted by:

Collaborator:

Collaborators in the launching of the Journal:

For the electronic version of the Journal go to: www.sciencedirect.com/science/ journal/1878450X If you consider that you can contribute as author to this Journal, please go to the head “Submit an article” in: www.elsevier.com/wps/locate/ijgfs

The first international journal to combine food sciences and gastronomy AIMS & SCOPE

The main objective of the ‘International Journal of Gastronomy and Food Science’ is to fill a gap in the expanding fields of Gastronomy and Food Sciences by adopting a scientific approach.

Today more than ever before, there are many teams composed of scientists, chefs, historians, anthropologists, designers and people of many other disciplines all working together to develop cooperative food-related projects. And there is a clear need which this journal aims to cover: this is the establishment of a new dialect, a new framework for the development and recording of all the collaborative work that it is done and the knowledge that it generates.

With the aim of staying ‘‘up-to-date’’ on the latest developments in Gastronomy and Food Sciences, the journal will include: ● Scientific papers. ● Review articles. ● Original culinary concepts.

The result is a new forum which combines these two interests, Gastronomy and Food Science, which both share the same objective, ‘‘food’’, but which normally speak different languages.

The ultimate goal is to construct a communication channel between chefs and food scientists.

‘International Journal of Gastronomy and Food Science’ is an English language, peer-reviewed publication in the area of Gastronomy and Food Science. The journal reviews and explores adopting a scientific approach all the current facets of this growing field: applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalisation, ethnic flavours, etc.) and the socio-cultural aspects of gastronomy.

‘International Journal of Gastronomy and Food Science’publishes original scientific papers, review articles and original culinary concepts in the form of short communications.

AREAS OF INTEREST ● Gastronomy in perspective: Revision papers and articles on interactive areas: culinary techniques, history of gastronomy, global trends, consumer attitude studies, anthropology, etc ● Food Science and Gastronomy: Scientific papers by specialized scientists and chefs working in the interface. ● Innovation in Gastronomy: Technology papers and notes by chefs writing on original recipes.

TECHNICAL CORNER Title: “International Journal of Gastronomy and Food Science” Production and hosting by: Elsevier Editor: AZTI-Tecnalia in collaboration with an international group of eminent researchers and gastronomy experts Editorial Board: Made up of international members providing clear expertise (scientists, cooks, gastronomy writers and critics, consumer experts, …) and covering the areas of interest identified for this journal.

Launched in: 2012 Language: English Audience: 280,000 potential monthly users for the online version.

Periodicity: 2 issues per year.

ADVERTISING INFORMATION Advertising orders and inquiries may be sent to Mercedes Fdez-Monge, Parque Tecnológico de Bizkaia.

Astondo Bidea – Edif. 609, 48160 Derio (Bizkaia) SPAIN, Tel: +34 94 657 4000, E-mail: ijgfs@azti.es The publication of this journal is made possible through financial support of AZTI-Tecnalia.