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International Journal of Gastronomy and Food Science: Highlighting Culinary Excellence

The International Journal of Gastronomy and Food Science bridges the gap between culinary arts and food science. Featuring a distinguished international editorial board, including experts such as Begoña Pérez-Villarreal, Benedict Beaugé, and Heston Blumenthal, this journal promotes innovative research and insights into gastronomy. It addresses diverse topics, from molecular gastronomy to traditional cooking techniques, fostering a deeper understanding of food as an art and science. Join us in exploring the intersection of culture, cuisine, and scientific exploration.

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International Journal of Gastronomy and Food Science: Highlighting Culinary Excellence

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  1. REVISTA “INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE” Comité editorial internacional de reconocido prestigio Begoña Pérez-Villarreal General Editor España Benedict Beaugé Francia Anthony Blake UK Priscilla P. Ferguson USA Yukio Hattori Japón Jean-Pierre Lemasson Canadá Jill Norman UK Barbara Santich Australia Charles Spence UK Harold McGee Associate Editor-Area 1 USA Jeffrey Steingarten USA Unai Ugalde España Jose Miguel Aguilera Chile Juan Carlos Arboleya España Peter Barham UK Pere Castells España Bruno Goussault Francia Mariana Koppmann Argentina Erik van der Linden Associate Editor-Area 2 Holanda Iñigo Martínez de Marañón España Julian McClements USA Jorge Ruiz España Job Ubbink Suiza Cesar Vega USA Gaston Acurio Perú Alex Atala Brasil Maxim Billet USA Andoni Luis Aduriz Associate Editor-Area 3 España Heston Blumenthal UK Sebastien Bras Francia David Chang USA Willy Dufresne USA Denis Martin Suiza Rene Redzepi Dinamarca

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