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