Journal of Culinary Science & Technology
Journal of Culinary Science & Technology
Journal Title: Journal of Culinary Science & Technology
ISSN: 1542-8052
ISSN Online: 1542-8044
Publication Frequency: 4 issues per year
Impact Factor:
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SCImago Journal Rank (SJR):
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Aim & Scope:

The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public.These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures.

It is the Journal's intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers.

Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills.

It is the Journal of Culinary Science & Technology's policy to use a 'double-blind review' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other.

Scope/Coverage

Culinary innovation Blurring lines between food technology and culinary arts Issues and trends related to human nutrition The collaboration between food science and culinary innovation Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences Trends in molecular gastronomy and its derivates Annual review of trends in culinary science and technology Applied research Relevant research notes Management styles, methods and principles Techniques and innovations

The Journal of Culinary Science & Technology also contains featured sections for research notes, book reviews, and new developments.

Key benefits

The Journal of Culinary Science & Technology can help managers keep pace with research on consumer attitudes and culinary innovations in technology and service. Many articles are jointly written by practitioners and academics in the field, and offer invaluable insights into a diverse range of subjects.

Key journal audiences

Managers working across a range of divisions related to restaurants, foodservice and culinary arts Culinary professionals Research chefs Food consultants Food scientists Human nutritionists Researchers and educators working in the field of culinary arts, food product development, food & beverage, hospitality, food innovation and food tourism
Subjects Covered & Scope: Currently known as Journal of Culinary Science & Technology (2005 - current) Formerly known as Journal of Nutrition in Recipe & Menu Development (1994 - 2005)
Editor Board:
Editor-in-Chief
Robert J. Harrington -  Washington State University Tri-Cities

Research Note Editor
Joseph “Mick” La Lopa -  Purdue University

Molecular Gastronomy in . . . Editor
Juan Valverde - Teagasc, Irish Agriculture and Food Development Authority
 
Book Review Editor
David Pavesic -  Georgia State University

Founding Editors and Editorial Board Members
John Antun -  University of Tennessee
Joseph Hegarty -  International Consultant
 
 
Editorial Board
Jose Albors-Garrigos -  Universidad Politècnica de València
Nelson Barber - University of New Hampshire
Roisin Burke - Dublin Institute of Technology
Michael Cheng -  Southwest Minnesota State University
Jerald W. Chesser -  California State Polytechnic University
Rachel Edwards-Stuart - Westminster Kingsway College
Jerald C. Foote -  University of Arkansas
Robert Frash - College of Charleston
Agnes Giboreau -  Institut Paul Bocuse
Jean Hertzman -  University of Nevada Las Vegas
Sandra Kapoor -  California State Polytechnic University
Keith Mandabach -  New Mexico State University
Fred Mayo - New York University
Jean-François Meullenet -  University of Arkansas
Kevin Murphy - University of Central Florida
Jay Neal - University of Houston
Michael Ottenbacher -  Heilbronn University
H.G. Parsa -  University of Central Florida
Tanya Ruetzler - University of Mississippi
Purificación García Segovia - Universitat Politècnica de Valencia
Jerry J. Shackette -  College of the Ozarks
Jim Taylor -  University of Mississippi
Juan Valverde -  Teagasc, Irish Agriculture and Food Development Authority

 


Abtracting & Indexing: Abstracted and/or indexed in: CAB Abstracts; CAB Global Health; CAB Leisure, Recreation & Tourism Abstracts; EBSCO Academic Search Complete; EBSCO Academic Search Premier; EBSCO Advanced Placement Source; EBSCO Associates Program Source Plus; EBSCO Current Abstracts; EBSCO Hospitality and Tourism Complete; EBSCO MasterFILE Premier; EBSCO TOC Premier; EBSCO Vocational Studies Complete; Food Science, and Technology Abstracts (FSTA); JournalSeek; PASCAL; ProQuest Research Library; SwetsWise All Titles;Ulrichs Periodicals Directory
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