About the Journal

The Journal of Culinary Technology and Education aims to communicate the important issues, current developments, and thinking about the science, technology, and education behind food planning, preparation, processing, and service for a global consumer society. These issues relate to food management in a variety of environments that include culinary-related operations, food production, food product development, restaurant management, and other food service businesses. Essential issues in vocational education in the culinary field and family resilience can be published in this journal.

The journal intends to encourage exchange 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 on food operations, promoting and evaluating food knowledge and chemistry, assessing changing trends and attitudes, healthy eating lifestyles, innovation management, vocational education and training, and improving and developing practical culinary skills.

It is the policy of the Journal of Culinary Technology and Education policy to use a 'double anonymous review' procedure to evaluate all articles. Therefore, reviewers and authors do not know each other.