Journal of Culinary Science & Technology
The Journal of Culinary Science & Technology is a peer-reviewed academic publication covering the intersection of food science and the culinary arts. It explores meal planning, preparation, and restaurant management, serving as a key resource for food scientists, chefs, and hospitality managers. [1]
The publication—which is accessible via Taylor & Francis—bridges the gap between laboratory food technology and practical kitchen application. Key topics include: [1, 2, 3]
- Culinary Innovation & Technology: Exploring new cooking techniques, molecular gastronomy, and food product development.
- Sustainability & Valorization: Researching functional ingredients and the circular economy in food, such as turning by-products into usable culinary elements.
- Sensory Science: Evaluating taste, consumer insights, and guest satisfaction in dining experiences.
- Nutrition & Health: Analyzing the role of healthy eating lifestyles and gastronomy tourism. [1, 2, 3, 4, 5]