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'spolicy to use a 'double-anonymized 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
Publication office: Taylor & Francis Group, LLC, 530 Walnut Street, Suite 850, Philadelphia, PA 19106.
Journal metrics
Usage
50K annual downloads/views
Citation metrics
0.9 (2023) Impact Factor
1.1 (2023) 5 year IF
3.2 (2023) CiteScore (Scopus)
Q2 CiteScore Best Quartile
0.498 (2023) SNIP
0.258 (2023) SJR
Speed/acceptance
104 days avg. from submission to first
decision
169 days avg. from submission to first
post-review decision
8 days avg. from acceptance to online
publication
27% acceptance rate
Understanding and using journal metrics
Journal metrics can be a useful tool for readers, as well as for authors
who are deciding where to submit their next manuscript for publication.
However, any one metric only tells a part of the story of a journal’s
quality and impact. Each metric has its limitations which means that it
should never be considered in isolation, and metrics should be used to
support and not replace qualitative review.
We strongly recommend that you always use a number of metrics, alongside
other qualitative factors such as a journal’s aims & scope, its
readership, and a review of past content published in the journal. In
addition, a single article should always be assessed on its own merits and
never based on the metrics of the journal it was published in.
Usage and acceptance rate data above are for the last full calendar year
and are updated annually in February. Speed data is updated every six
months, based on the prior six months. Citation metrics are updated
annually mid-year. Please note that some journals do not display all of
the following metrics
(find out why).
Usage:
the total number of times articles in the journal were viewed by users
of Taylor & Francis Online in the previous calendar year, rounded to the
nearest thousand.
Citation Metrics
Impact Factor*:
the average number of citations received by articles published in the
journal within a two-year window. Only journals in the Clarivate Science
Citation Index Expanded (SCIE), Social Sciences Citation Index (SSCI),
Arts and Humanities Citation Index (AHCI) and the Emerging Sources
Citation Index (ESCI) have an Impact Factor.
Impact Factor Best Quartile*:
the journal’s highest subject category ranking in the Journal Citation
Reports. Q1 = 25% of journals with the highest Impact Factors.
5 Year Impact Factor*:
the average number of citations received by articles in the journal
within a five-year window.
CiteScore (Scopus)†:
the average number of citations received by articles in the journal over
a four-year period.
CiteScore Best Quartile†:
the journal’s highest CiteScore ranking in a Scopus subject category. Q1
= 25% of journals with the highest CiteScores.
SNIP
(Source Normalized Impact per Paper):
the number of citations per paper in the journal, divided by citation
potential in the field.
SJR
(Scimago Journal Rank):
Average number of (weighted) citations in one year, divided by the
number of articles published in the journal in the previous three years.
Speed/acceptance
From submission to first decision:
the average (median) number of days for a manuscript submitted to the
journal to receive a first decision. Based on manuscripts receiving a
first decision in the last six months.
From submission to first post-review decision:
the average (median) number of days for a manuscript submitted to the
journal to receive a first decision if it is sent out for peer review.
Based on manuscripts receiving a post-review first decision in the last
six months.
From acceptance to online publication:
the average (median) number of days from acceptance of a manuscript to
online publication of the Version of Record. Based on articles published
in the last six months.
Acceptance rate:
articles accepted for publication by the journal in the previous
calendar year as percentage of all papers receiving a final decision.
Imran Ahmad Florida International University, North Miami, FL
Associate Editors
Muhammad Bilal Sadiq - Forman Christian College, Lahore, Pakistan
Editorial Board
Jose Albors-Garrigos - Universidad Politècnica de València, Valencia, Spain Samir Amin - California Polytechnic State University, San Luis Obispo, CA Christine Bisson - Allan Hancock Community College, Santa Maria, CA Roísín Burke -Dublin Institute of Technology, Dublin, Ireland Lye Yee Chew - Taylor's University, Malaysia Aubrey D. Coffee(retired) - Clemson University, Clemson, GA Jonathan Deutsch - Drexel University, Philadelphia, PA Alessandra Durazzo, CREA - Research Centre for Food and Nutrition, Italy Rachel Edwards-Stuart - Westminster Kingsway College, London, UK Purificación García Segovia -Universitat Politècnica de València, Valencia, Spain Hongju He -School of Food Science, Henan Institute of Science & Technology (HIST), China Joseph Hegarty -International Consultant, Daars, Sallins, Ireland Jean Hertzman -New Mexico State University, Las Cruces, NM Anne Hewitt - Seton Hall University, USA Darryl Holliday - University of Holy Cross, New Orleans, LA Justin Kanthak - Griffith Foods, Bartlett, IL Joseph "Mick" La Lopa - Purdue University, West Lafayette, IN Mairtín Mac Con Iomaire -Dublin Institute of Technology, Dublin, Ireland Joan King - Louisiana State University, Baton Rouge, LA Keith Mandabach -New Mexico State University, Las Cruces, NM Fred Mayo - New York University, New York, NY Kevin Murphy -University of Central Florida, Orlando, FL Jay Neal - University of Houston, Houston, TX Tobias Nygren - Örebro University, Örebro, Sweden Godwin-Charles Ogbeide - Purdue University Northwest, Hammond, IN Bendegul Okumus- University of Central Florida, Orlando, FL Ravi Pandiselvam - ICAR-Central Institute for Research on Cotton Technology (CIRCOT), India Gabriel Davidov Pardo - California Polytechnic State University at Pomona, Pomona, CA H.G. Parsa -University of Denver, Denver, CO Yamunadevi Puraikalan - Dominican University, River Forest, IL Tanya Ruetzler -University of Mississippi, Oxford, MS Han-Seok Seo - University of Arkansas, Fayetteville AR Sara Shinn - California State University, Fresno, Fresno CA James Taylor -University of Mississippi, University, MS Lauren Tamamoto - Kapi'olani Community College, Honolulu, HI Mark Traynor - Auburn University, Auburn, AL Juan Valverde -Monaghan Mushrooms Ireland, Monaghan, Ireland Allyson West - Dominican University, River Forest, IL
Abstracting and 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); Emerging Sources Citation Index (ESCI); JournalSeek; PASCAL; ProQuest Research Library; SwetsWise All Titles;Ulrichs Periodicals Directory
Open access
Journal of Culinary Science & Technology is a hybrid open access journal that is part of our Open Select publishing program, giving you the option to publish open access. Publishing open access means that your article will be free to access online immediately on publication, increasing the visibility, readership, and impact of your research.
Why choose open access?
Increase the discoverability and readership of your article
Make an impact and reach new readers, not just those with easy access to a research library
Freely share your work with anyone, anywhere
Comply with funding mandates and meet the requirements of your institution, employer or funder
Rigorous peer review for every open access article
Article Publishing Charges (APC)
If you choose to publish open access in this journal you may be asked to pay an Article Publishing Charge (APC). You may be able to publish your article at no cost to yourself or with a reduced APC if your institution or research funder has an open access agreement or membership with Taylor & Francis.
Journal of Culinary Science & Technology
(2005 - current)
Formerly known as
Journal of Nutrition in Recipe & Menu Development
(1994 - 2005)
Advertising information
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