Journal Outline

The Gastronomy: Food Processing and Technology (GFPT) is multidisciplinary peer-reviewed open access journal publishing quality articles from the field of food sciences. It is an online journal that publishes novel, original achievements in clinical studies in all areas of gastronomy, including food quality, safety, packaging, preservation, fortification and nutritional values.


The Gastronomy: Food Processing and Technology (GFPT) aims in publishing original scientific research papers including review articles, short communications, case reports, image articles, brief reports, case presentations etc from the innovations in the field of food processing are vital for agro-processing, transforming the raw materials to the finished products at an increased rate of production, productivity and at a reduced cost of production and to meet the demands as well. Gastronomy deals all aspects of the unit operations involved in processing the raw materials to the finished products, their packaging and safe storage too.

The journal being an online and free access for its readers tries to provide all its published articles in pdf/html text which are easily downloadable.

Coverage Topics

Manuscripts are highly encouraged to be submitted topics mentioned with:

  • Gastronomy and food science
  • Clinical Nutrition
  • Novel ingredients and nutrigenomics
  • Global tendencies in food
  • Market Analysis of Food Testing
  • Food allergen/contaminants/pathogens detection
  • Food irradiation, genetically modified food, sustainable food production
  • Emerging technologies in food processing and preservation
  • Evaluation and processing in food science and environmental sciences
  • Agriculture and food chemistry
  • Nanomaterials in food systems
  • Applied culinary and food science
  • Nutrition Therapy
  • Eating Disorders and Childhood Obesity
  • Food Packaging and Labeling
  • Dietary intake and Nutritional Status
  • Obesity and weight Management
  • Dietary Surveys and Nutritional Epidemiology
  • Metabolic Syndrome and Malnutrition
  • Vitamin & mineral nutrition
  • Food Preservation and Quality Control
  • Migration/scalping and food safety
  • Public Health Nutrition programmes
  • Nutrigenetics and nutrigenomics
  • Food Regulatory Affairs
  • Consumer Attitudes towards Nutraceuticals
  • Sport Nutrition and health sciences
  • Nutrition in developing countries
  • Nutritional effects of food composition and processing
  • Animal and in vitro models with clear relevance for human nutrition
  • Bioavailability of nutrients and non nutrients
  • Mechanisms of action of nutrients/non nutrients in human and establishing safety
  • Role of the human microbiota in nutrition
  • Foodomics
  • Antioxidants and Phytochemicals in Food
  • Hormonal Regulations
  • Food Safety and Hygiene
  • Sports Nutrition

Athanasios Manouras

Athanasios Manouras

Athanasios Manouras is Professor of  the Food Technology Department of University of Thessaly

Name Athanasios Manouras
University Technological Educational Institute of Thessaly
Country Greece



Zerrin ERGINKAYA BSc., Department of Food Engineering,  University of Hacettepe (1981),  MSc ...

University Cukurova University
Country Turkey
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