Journal of Culinary Science & Technology

期刊简介：The Journal of Culinary Science & Technology is a subscription-based, peer-reviewed journal that 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 food service ventures. The Journal intends to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, food service 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. 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 the 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 welcomes for consideration the following article types: original articles, book reviews, and research notes. All articles received by the Journal will be subject to double-anonymous peer review, therefore, the reviewers and the author(s) are not identified to each other. 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, food service, and culinary arts Culinary professionals Research chefs Food consultants Food scientists Human nutritionists Researchers and educators working in the fields of culinary arts, food product development, food & beverage, hospitality, food innovation, and food tourism Authors can choose to publish gold open access in this journal. Read the Instructions for Authors for information on how to submit your article.

【译文】《烹饪科学与技术杂志》是一本基于订阅的同行评审期刊，旨在为全球消费大众传达膳食计划、准备、加工和服务背后的重要问题、最新发展以及对科学技术的思考。这些问题涉及各种环境中的食品管理，包括烹饪相关操作、食品生产、食品开发、餐厅管理和其他食品服务企业。该杂志旨在鼓励烹饪专业人士、食品科学家和技术人员、研究厨师、食品服务经理、教育工作者和研究人员之间的交流。鼓励贡献者确定其工作对食品运营的实际影响，促进和评估食品知识、酒精科学、研究不断变化的趋势和态度、健康饮食生活方式、创新管理以及增强和发展实用烹饪技能。范围/覆盖范围 烹饪创新 食品技术与烹饪艺术之间的界限模糊 与人类营养相关的问题和趋势 食品科学与烹饪创新之间的合作 技术和技术及其在与烹饪、葡萄酒和食品体验相关的生活质量/顾客满意度中的作用 分子美食及其衍生趋势 烹饪科学和技术趋势年度回顾 应用研究 相关研究笔记 管理风格、方法和原则 技术和创新 该杂志欢迎考虑以下文章类型：原创文章、书评和研究笔记。本刊收到的所有文章都将接受双匿名同行评审，因此审稿人和作者的身份不会相互识别。主要优点 《烹饪科学与技术杂志》可以帮助管理者跟上消费者态度研究以及技术和服务方面的烹饪创新的步伐。许多文章是由该领域的从业者和学者共同撰写的，为各个学科提供了宝贵的见解。主要期刊读者 与餐厅、餐饮服务和烹饪艺术相关的一系列部门的管理人员 烹饪专业人士 研究厨师 食品顾问 食品科学家 人类营养学家 在烹饪艺术、食品开发、食品和饮料、酒店、食品创新和食品旅游领域工作的研究人员和教育工作者 作者可以选择在本期刊上发表金牌开放获取。请阅读作者须知，了解有关如何提交文章的信息。