Focus and Scope
The Journal of Culinary Technology and Education aims to disseminate vital insights, current advancements, and scholarly discourse concerning the science, technology, and pedagogy underlying food planning, preparation, processing, and service within a global consumer context. These discussions encompass food management across diverse settings, including culinary operations, gastronomy, food production, food product development, restaurant management, food consumption behavior, and related food service enterprises. Furthermore, this journal welcomes contributions addressing pivotal topics in vocational culinary education and familial resilience.
Our mission is to foster dialogue among culinary professionals, food scientists, research chefs, food service managers, educators, and researchers. Contributors are encouraged to elucidate the practical implications of their research on food operations, while also examining and promoting food knowledge, chemistry, evolving dietary trends, healthy eating practices, innovation management, vocational education and training, as well as enhancing and refining practical culinary skills.
The Journal of Culinary Technology and Education employs a 'double anonymous review' process to assess all submissions, ensuring impartial evaluation by both reviewers and authors.
Scope:
- Culinary innovation
- Integration of food technology and culinary arts
- Contemporary issues and trends in human nutrition
- Nutrition education for children
- Synergy between food science and culinary innovation
- The impact of engineering and technology on culinary quality and guest satisfaction
- Sensory experiences associated with food consumption
- Emerging trends in molecular gastronomy and related disciplines
- Annual review of developments in culinary science and technology
- Vocational education and culinary training
- Multimedia resources for food learning
- Gastronomic business models: management styles, methods, and principles
- Food consumption behavior
- The journal also features sections dedicated to research notes, systematic literature reviews, and emerging developments.
Key Benefits:
The Journal of Culinary Technology and Education serves as a vital resource for vocational school administrators and educators seeking to remain abreast of research findings on consumer behavior, student learning outcomes, and technological advancements in culinary services. With contributions from both industry practitioners and academic experts, our articles offer invaluable insights across a wide spectrum of topics.
Key Journal Audiences:
- Managers within various sectors related to restaurants, food services, and culinary arts
- Culinary professionals
- Research chefs
- Food consultants
- Food scientists
- Nutrition experts
- Researchers and educators specializing in culinary arts, food product development, food and beverage industry, hospitality, food innovation, and food tourism.
