About the Journal
| Print ISSN | XXXX-XXXX (will be processed after the June 2024 issue is published) |
| Online ISSN | XXXX-XXXX (will be processed after the June 2024 issue is published) |
| DOI Prefix | 10.21831 |
| Publisher | Faculty of Engineering of Universitas Negeri Yogyakarta |
| Editor in Chief | Dr. Nani Ratnaningsih, STP., MP. |
| SINTA Score | 821 (2023) |
| Scopus h-index | 3 |
| Frequency | 2 (Two) Issues per year (June & December) |
| Description | Journal of Culinary Technology and Education is published by Faculty of Engineering of Universitas Negeri Yogyakarta. 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, gastronomy, food production, food product development, restaurant management, food consumption behavior, and other food service businesses. Essential issues in vocational education in the culinary field and family resilience can be published in this journal. |
Current Issue
Vol. 1 No. 1 (2024): Inaugural Issue
We are pleased to announce the inaugural issue of the Journal of Culinary Technology and Education, featuring a diverse collection of ten articles. This volume includes significant discussions on essential issues in vocational education within the culinary field and family resilience. This inaugural issue sets the foundation for future volumes, aiming to provide valuable insights and knowledge to academics, practitioners, and students in the culinary and educational fields. We invite you to delve into these articles and join us in exploring the ever-evolving landscape of culinary technology and education.
Editor-in-Chief
Journal of Culinary Technology and Education
Published:
2024-07-04
