This journal explores the science behind food and gastronomy, focusing on dietary patterns, plant-based ingredients, and culinary practices. It investigates the sensory qualities, nutritional aspects, and sustainability of various food items, including plant-based alternatives and natural colorants. The journal also examines the cultural and performative dimensions of food preparation and consumption, such as wine decanting and the use of specific ingredients to enhance palatability.
Based on the Think.Check.Submit framework by DOAJ, COPE & OASPA. All data from verified open sources.
Publication & Citation Trend
Articles published
Times cited
2019
2020
2021
2022
2023
2024
2025
2026
Source: OpenAlex · Note: citations accumulate over time so older years appear higher
SJR Quartile by Discipline
Scimago ranks this journal separately in each subject category — its quartile can differ by discipline.
Cultural StudiesQ1
Food ScienceQ2
Subject Classification
Web of Science Categories
Food Science & Technology
Scopus Categories
Cultural StudiesFood Science
Research Topics (OpenAlex)
Culinary Culture and TourismSensory Analysis and Statistical MethodsMeat and Animal Product QualityOrganic Food and AgricultureBiochemical Analysis and Sensing TechniquesFood composition and propertiesWine Industry and TourismOlfactory and Sensory Function StudiesConsumer Attitudes and Food LabelingFermentation and Sensory Analysis