Journal Report

International Journal of Food Design

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Journal Information
Journal Title
International Journal of Food Design
Publisher
Intellect Ltd.
ISSN
2056-6522
E-ISSN
2056-6530
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences, Social Sciences
Classification History
Year A+ A B C
2026 ✓
2025 ✓
2024 ✓
2023 ✓
2021/2022 ✓
2020 ✓
2019 ✓
2018
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
Playing the platform: Leveraging play and surprise to explore home meal delivery platforms in later life
Elisa Cardamone, Arno Verhoeven, John Vines
2026-11-6
DOI: 10.1386/ijfd_00111_1
GustaCine: Exploration of gustatory cinema and learnings from a public exhibition
Rohit Ashok Khot, Jung-Ying Yi, Deepti Aggarwal
2026-11-5
DOI: 10.1386/ijfd_00109_1
Influence of music on sensory perception and the gastronomic experience of Ecuadorian chocolate tasting
Carolina Giselle Herrera-Egüez, Giovanny Haro-Sosa, Michael Roberth Villalva Guevara
2026-10-1 Vol. 11 Issue 2 Pages 333-354
DOI: 10.1386/ijfd_00097_1
AI-assisted and human-driven food packaging design: Consumer perceptions of creativity and cultural communication in a GI rambutan beverage
Peerapong Wongthahan, Fareeya Nakarin, Parama Kwangmuang et al.
2026-10-1 Vol. 11 Issue 2 Pages 291-316
DOI: 10.1386/ijfd_00102_1
Designing food for healthy ageing: Co-creation with seniors using focus groups and design thinking
Sofía Vargha, Marcelo Miraballes, Javier Martínez-Monzó et al.
2026-10-1 Vol. 11 Issue 2 Pages 265-290
DOI: 10.1386/ijfd_00085_1
Summer seeks salad: Season-dependent modulation of food cravings in response to food images
Constanze Hesse, Martin Giesel
2026-10-1 Vol. 11 Issue 2 Pages 317-332
DOI: 10.1386/ijfd_00098_1
Consumers co-creating everyday life solutions to make plant-based diets more desirable, cookable and accessible
Siet J. Sijtsema, Nicole Neufingerl, Muriel C. D. Verain et al.
2026-10-1 Vol. 11 Issue 2 Pages 229-263
DOI: 10.1386/ijfd_00099_1
Evaluating visual-narrative consistency in experiential branding: Evidence from museums and heritage sites
Han Zhang
2026-10-1 Vol. 11 Issue 2 Pages 355-370
DOI: 10.1386/ijfd_00100_1
Co-creating nudging ideas to promote fruit and vegetable purchases in supermarkets in Uruguay
Agustina Vitola, Leticia Varela, Daniel Bergara et al.
2026-10-1 Vol. 11 Issue 2 Pages 201-227
DOI: 10.1386/ijfd_00086_1
Mutual shaping of food design and experimental gastronomy: Insights from Mugaritz Restaurant
Anne-Claire Yemsi-Paillissé, Ricardo Bonacho, Ramón Perisé Moré et al.
2026-9-14
DOI: 10.1386/ijfd_00104_1
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Printed: November 11, 2026 22:06