Open access publisher BioMed Central, UK, has announced the launch of its new journal, Flavour. The journal was officially launched at a seminar ‘Flavour and the new Nordic Cuisine’, held in conjunction with the London Gastronomy Seminars and the University of London’s Centre for the Study of senses at Senate House, University of London.
Flavour is a multi-disciplinary journal that reflects the growing interest in molecular gastronomy and focuses on all aspects of flavour, its creation and perception and its affect on behaviour and nutrition. The journal aims to provide a collective platform for the publication of evidence-based research that will be accessible not only to researchers but also to the wider community of chefs, food professionals and the public.
The journal welcomes contributions from the fields of neuroscience, psychology, genetics, sensory science and food chemistry and especially encourages contributions from chefs who are introducing science into their kitchens, often working in partnership with academic research groups.
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