Sciences that combine research on the social and cultural dynamics in practices of modern eating behavior with the use of qualitative and comparative research methods to understand the impact of modern social trends on the evolution of eating behavior culture (food characteristics, food products, commensality as a social factor, the development of culinary practices and their presentation, cultural heritage and gastronomic traditions).

Economics focused on the study of the consumption environment and the interaction between supply and demand in the gastronomic sector.
This direction involves the study of food preferences of consumers outside the home, the study of factors that affect consumer choice and preferences. Such as product awareness, the process and speed of making a decision to purchase products based on individual characteristics (age, hunger, body mass index, etc.).

Sciences that involve the study of cognitive mechanisms that determine human interaction with food, properties and characteristics of mental representations of food and products (perceptual representations, episodic memories, concepts, categories, etc.), knowledge about food of preschool children, features of taste perception, and others.

A research area that studies factors that affect taste preferences, appetite, and energy expenditure depending on cultural characteristics and age groups of consumers (children, adults, and the elderly) in order to improve food habits, and as a result, improve health and overall well-being.