International Journal of Food Design

Aims & Scope

Although the journal is open towards different background disciplines, knowledge and expertise, it focuses on collecting any food design-related research outcome: research that somehow combines food and design.

We define food design as simply the discipline that connects food and design: design applied to food and eating, or food and eating investigated from a design perspective.

In other words, among all knowledge on food and eating, we look at research where design has an important role, and among all knowledge on design, we look at research that focuses on aspects of food or eating.

Connecting food and design of course means connecting any aspect of food with any aspect of design.

For this reason, the journal is interested in pushing the boundaries of research that connect aspects from culinary arts, hospitality, food science, food culture, and any other food discipline, with aspects from design theory, design education, industrial design, design history and any other design discipline.

Metrics & Ranking

Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Directory of Open Access Journals (DOAJ)

Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Arts and Humanities, designed to support cutting-edge academic discovery.

Licensing & Copyright

This journal operates under an Open Access model. Articles are freely accessible to the public immediately upon publication. The content is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0), allowing users to share and adapt the work with proper attribution.

Copyright remains with the author(s), and no permission is required for non-commercial use, provided the original source is cited.

Policy Links

This section provides access to essential policy documents, guidelines, and resources related to the journal’s publication and submission processes.

• Aims scope
• Homepage
• Oa statement
• Author instructions
• License terms
• Review url
• Board url
• Copyright url
• Preservation url
• Apc url

APC Details

The journal’s Article Processing Charge (APC) policies support open access publishing in Agricultural and Biological Sciences and Arts and Humanities, ensuring accessibility and quality in research dissemination.

This journal does not charge a mandatory Article Processing Charge (APC). However, optional open access publication may incur fees based on the publisher’s policies.

Explore journals without APCs for alternative publishing options.

Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Colour–taste correspondences: Designing food experiences to meet expectations or to surprise

  Citation: 62

  Authors: Carlos, Charles, Jozef, Xavier, Adrian David, Charles

• Consumer acceptance of edible insects and design interventions as adoption strategy

  Citation: 41

  Authors: Saara-Maria, Ida Nilstad, Casper

• Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy

  Citation: 29

  Authors: Danielle, Ferran Altarriba

• A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food

  Citation: 17

  Authors: Rebecca, Lucy, Courtney, Bronwyn

• What design can bring to the food industry

  Citation: 16

  Authors: Hendrik N. J.

• Design and ‘umamification’ of vegetable dishes for sustainable eating

  Citation: 15

  Authors: Ole G., Klavs

• The specifics of food design: Insights from professional design practice

  Citation: 14

  Authors: Marielle, Hendrik N. J.

• Welcome to Food Design

  Citation: 14

  Authors: Francesca

• Sensation transference from plateware to food: The sounds and tastes of plates

  Citation: 14

  Authors: Yi-Chuan, Andy T., Charles

• Umami taste as a driver for sustainable eating

  Citation: 13

  Authors: Charlotte Vinther, Ole G.