Bibliometric Profile of Functional Food Research from a Gastronomic Perspective

Abstract

Objective: The aim of this study is to reveal publication trends in the fields of functional foods and gastronomy using bibliometric analysis methods, covering the period between 1978 and 2026.

Material and Method: Within the scope of the study, bibliometric data of 128 articles published between 1978 and the first week of January 2026 were analyzed from the Web of Science (WoS) database. These data were analyzed and visualized using the VOSviewer software tool.

Results: Although the literature on functional food and gastronomy followed a limited course starting in 1978, it gained significant momentum after 2019. The field reached its peak in 2025 with 20 publications. The findings reveal that publications predominantly occur in the fields of food technology and nutrition-dietetics. Original research articles in English constitute the vast majority of the 128 analyzed publications. Spain and France were found to play a leading role and are positioned at the center of scientific output in this literature.

Conclusion: With changing eating habits and evolving consumer awareness, the concept of functional foods has established a significant place in the field of gastronomy. The study demonstrates that while historically limited, this interdisciplinary area is now seeing a peak in academic interest, led primarily by European research hubs.