Journal of Culinary Science and Technology

Aims & Scope

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's policy to use a 'double-blind 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

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1

Journal Rank

Year	Value
2024	17099

Journal Citation Indicator

Year	Value
2024	221

SJR (SCImago Journal Rank)

Year	Value
2024	0.286

Quartile

Year	Value
2024	Q3

h-index

Year	Value
2024	28

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Gastronomy Tourism

  Citation: 183

  Authors: Jakša, John C.

• Frying of Food: A Critical Review

  Citation: 123

  Authors: E. K., M. A., O. P., S. A. O., A. O.

• Involvement, Satisfaction, Perceived Value, and Revisit Intention: A Case Study of a Food Festival

  Citation: 110

  Authors: Young Hoon, Jen, Byung Woong

• Culinary Tourism—A Case Study of the Gastronomic Capital

  Citation: 103

  Authors: Robert J., Michael C.

• Defining Gastronomic Identity

  Citation: 88

  Authors: Robert J.

• Using Local Food and Drink to Differentiate Tourism Destinations Through a Sense of Place

  Citation: 88

  Authors: Claire, Eleri

• Creativity and Innovation Patterns of Haute Cuisine Chefs

  Citation: 78

  Authors: J., V., P., J., J. L.

• Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

  Citation: 77

  Authors: Ana B. B., Caroline S., Paulo R., Bruno B., Naglezi M., Fernanda R., Marlene T., Martha Z., Leila P., Neidi G.

• From Label to Practice: The Process of Creating New Nordic Cuisine

  Citation: 73

  Authors: Haldor, Jesper Strandgaard, Silviya

• Culinary Assessment of Self-Produced Microgreens as Basic Ingredients in Sweet and Savory Dishes

  Citation: 64

  Authors: Massimiliano, Francesco, Beniamino, Carlo, Pietro

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