The International Journal of Gastronomy and Food Science (IJGFS), based on the interface of food science and gastronomy and promoted by AZTI- Tecnalia, the Basque Culinary Center and Mugaritz, has published its forth issue. The publication has begun a new relationship with Elsevier, the the world’s biggest publisher of scientific material. From now on it will be published as an online subscription journal with open access option.

The International Journal of Gastronomy and Food Science has been publishing innovative and exciting research since 2012. It encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. The journal aims to become the home for research from the whole community of food science and gastronomy in areas like chemistry, food technology and culinary techniques.

The first volume of the journal published under this new arrangement is now available online. All of our articles will continue to be freely accessible to all throughout 2016 in: www.journals.elsevier.com/international-journal-of-gastronomy-and-food-science