Nutrition in Gastronomic Sciences
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 25 February 2026 | Viewed by 49
Special Issue Editor
Special Issue Information
Dear Colleagues,
We are pleased to invite you to contribute to this Special Issue on “Nutrition in Gastronomic Sciences”. In recent years, the gastronomic sciences have emerged as a transdisciplinary framework that recognizes nutrition as one of its core pillars. The complexity of contemporary food behavior—shaped by biological, psychological, cultural, and environmental factors—requires nutritional science to broaden its methods and perspectives. To rigorously address current food systems, dietary patterns, and their impact on health and sustainability, it is essential to integrate diverse methodologies from fields such as physical chemistry, sensory science, behavioral psychology, anthropology, food history, food technology, and the culinary arts, among other disciplines.
This Special Issue aims to explore how nutrition, as a scientific discipline, contributes to the broader field of gastronomic sciences, and how it can support innovative, evidence-based interventions for food security, public health, and well-being. This objective aligns with the scope of the journal by emphasizing the integration of nutrition and public health, including behavioral, sensory, and cultural dimensions. We also acknowledge food-related pleasure and the gastronomic experience as legitimate dimensions of health, and welcome contributions that critically examine these concepts.
Original research articles and reviews are welcome. Topics may include, but are not limited to, the following:
- Historical and cultural perspectives on food and health;
- Food security and the human right to adequate nutrition;
- Interdisciplinary models in food and health epidemiological research;
- Food literacy and culinary skills;
- Sensory experience, behavior, and food choices;
- Sustainable dietary patterns and gastronomic approaches;
- Pleasure and emotional aspects of eating as health-related factors;
- Food security and the human right to adequate nutrition.
We look forward to receiving your contributions.
Dr. Beatriz Beltran-De-Miguel
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- culinary nutrition
- food and health
- food behavior
- food literacy
- food security
- gastronomic sciences
- interdisciplinary research
- nutrition
- public health
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