Journal Title：Journal Of Culinary Science & Technology

Journal of Culinary Science&Technology is an academic journal dedicated to culinary science and technology. This journal provides a platform for scholars and professionals in culinary arts, food science, food technology, catering management, and related fields to exchange the latest research results, theoretical discussions, and application cases. It covers a wide range of topics from the chemical and physical properties of food to innovative cooking methods, and then to technological applications in the food industry.

The journal content includes original research papers, review articles, technical reports, and case studies, which not only reflect the latest scientific discoveries and technological advances in the field of culinary science and technology, but also provide in-depth analysis and discussion of their applications in the catering and food industries. The magazine pays special attention to the application of culinary science in food quality, safety, nutrition, and sensory evaluation, as well as the role of technology in food processing, preservation, packaging, and innovative dish development. This magazine ensures that its published articles are of high quality and innovative through a rigorous peer review process, providing readers with reliable and authoritative information resources. It not only provides a forum for the academic community to exchange ideas, but also offers practical technical guidance and market insights for the industrial sector.

《烹飪科學(xué)與技術(shù)雜志》是一本專(zhuān)注于烹飪科學(xué)和技術(shù)的學(xué)術(shù)期刊。該期刊為烹飪藝術(shù)、食品科學(xué)、食品技術(shù)、餐飲管理以及相關(guān)領(lǐng)域的學(xué)者和專(zhuān)業(yè)人士提供了一個(gè)交流最新研究成果、理論探討和應(yīng)用案例的平臺(tái)。它覆蓋了從食品的化學(xué)和物理特性到烹飪方法的創(chuàng)新，再到食品工業(yè)中的技術(shù)應(yīng)用等廣泛主題。

期刊內(nèi)容包括原創(chuàng)研究論文、綜述文章、技術(shù)報(bào)告和案例研究，這些內(nèi)容不僅反映了烹飪科學(xué)和技術(shù)領(lǐng)域的最新科學(xué)發(fā)現(xiàn)和技術(shù)進(jìn)步，還提供了對(duì)這些領(lǐng)域在餐飲業(yè)和食品工業(yè)應(yīng)用的深入分析和討論。雜志特別關(guān)注烹飪科學(xué)在食品質(zhì)量、安全、營(yíng)養(yǎng)以及感官評(píng)價(jià)等方面的應(yīng)用，以及技術(shù)在食品加工、保存、包裝和創(chuàng)新菜品開(kāi)發(fā)中的作用。該雜志通過(guò)嚴(yán)格的同行評(píng)審過(guò)程，確保發(fā)表的文章具有高質(zhì)量和創(chuàng)新性，為讀者提供可靠和權(quán)威的信息資源。它不僅為學(xué)術(shù)界提供了一個(gè)交流思想的論壇，也為工業(yè)界提供了實(shí)用的技術(shù)指導(dǎo)和市場(chǎng)洞察。

Journal Of Culinary Science & Technology由Taylor & Francis出版商出版，收稿方向涵蓋FOOD SCIENCE & TECHNOLOGY全領(lǐng)域，平均審稿速度 ，影響因子指數(shù)0.9，該期刊近期沒(méi)有被列入國(guó)際期刊預(yù)警名單，廣大學(xué)者值得一試。