Why Researchers Choose Journal of Culinary Science & Technology for High-Impact Publications
The Journal of Culinary Science & Technology has established itself as a vital resource for professionals and academics in the evolving field of food preparation and innovation. Launched in 2002 by Taylor & Francis, this peer-reviewed publication bridges theoretical knowledge with practical applications in culinary arts. Researchers are drawn to its rigorous standards and commitment to disseminating cutting-edge findings that influence both industry practices and academic discourse. The journal's focus on interdisciplinary approaches ensures that articles contribute meaningfully to technical advancements and career development in hospitality and food sciences.
One key attraction is the journal's emphasis on empirical research that addresses real-world challenges, such as sustainable cooking techniques and nutritional enhancements. With contributions from global experts, it fosters a community where ideas are exchanged to drive progress. The publication's hybrid model allows authors to choose open access options, increasing the reach of their work. Metrics like its Scopus CiteScore highlight its growing influence, making it a strategic choice for those aiming to build their scholarly profile.
For emerging scholars, publishing here provides opportunities to engage with trending topics like food technology integration in professional kitchens. The editorial process prioritizes clarity and innovation, ensuring that accepted papers resonate with a diverse readership. As the culinary sector expands, this journal remains at the forefront, supporting career trajectories through high-quality, impactful research outputs.
To explore related opportunities, consider browsing higher education jobs in food science for potential collaborations or positions that align with your expertise.
Overview & History
The Journal of Culinary Science & Technology was founded in 2002 to fill a niche in the academic exploration of culinary practices through a scientific lens. Published by Taylor & Francis, a leading academic publisher based in the United Kingdom, it has grown into a respected outlet for research that combines gastronomy with technological innovation. Over the years, it has chronicled the evolution of culinary science, from early studies on flavor chemistry to contemporary analyses of molecular gastronomy.
Its inception responded to the increasing demand for evidence-based insights in an industry traditionally driven by artistry. The journal's volumes reflect shifts in global food trends, including sustainability and health-focused innovations. With quarterly issues, it maintains a steady flow of peer-reviewed content that informs educators, chefs, and policymakers. This historical trajectory underscores its role in shaping technical standards and career pathways in the field.
Scope and Disciplines Covered
The journal encompasses a wide array of topics centered on the scientific underpinnings of culinary arts. It welcomes submissions that advance understanding in areas like food processing, sensory evaluation, and nutritional science applied to cooking methodologies. Disciplines include food science, hospitality management, and technology integration in professional settings.
| Discipline | Description |
|---|---|
| Food Science | Explores chemical and physical properties of ingredients and cooking processes. |
| Culinary Technology | Focuses on innovative tools and techniques for food preparation. |
| Hospitality and Career Development | Addresses professional training and industry applications. |
| Nutritional Studies | Examines health impacts of culinary practices. |
This multidisciplinary scope ensures comprehensive coverage, appealing to researchers across technical and career-oriented domains.
Key Journal Metrics
| Metric | Value | Source |
|---|---|---|
| Impact Factor | 2.167 | Clarivate JCR 2022 |
| CiteScore | 3.4 | Scopus 2023 |
| h-Index | 28 | Scopus |
| Acceptance Rate | Not publicly disclosed | N/A |
These metrics demonstrate the journal's solid standing in the field, with steady growth in citations reflecting its relevance.
Indexing and Abstracting
The Journal of Culinary Science & Technology is indexed in major databases, ensuring wide accessibility. It appears in Web of Science (Emerging Sources Citation Index), Scopus, and Food Science & Technology Abstracts. Additional coverage includes CAB Abstracts and Google Scholar. This indexing supports discoverability, with links to the official site at Taylor & Francis online. Researchers benefit from these platforms for tracking citations and related works.
Publication Model and Fees
As a hybrid journal, it offers both subscription-based and open access publishing. The standard model is subscription access, with authors retaining copyright under traditional terms. For open access, the Article Processing Charge (APC) is $2,950, covering gold OA publication. No page charges apply for non-OA articles. Policies align with Sherpa/RoMEO green archiving allowances. This flexibility accommodates various funding scenarios for technical and career researchers.
Submission Process and Guidelines
Submissions are handled via the ScholarOne platform on the journal's homepage. Authors must prepare manuscripts in line with the journal's style guide, emphasizing original research with clear methodologies. Peer review typically takes 3-6 months, involving double-anonymized evaluation. Guidelines stress ethical standards and data transparency. For detailed steps, visit the official submission portal. This process ensures high-quality outputs for career advancement.
Editorial Board Highlights
The editorial team comprises experts from leading institutions worldwide. The Editor-in-Chief, Dr. Christopher Brock, brings decades of experience in food technology from his role at a UK university. Associate editors specialize in sensory science and sustainable practices, providing diverse perspectives. Their collective expertise guides the journal's direction, fostering innovative content that supports researchers' professional growth.
Why Publish in Journal of Culinary Science & Technology?
Publishing here offers visibility in a niche yet growing field, with opportunities for interdisciplinary impact. The journal's metrics enhance CVs, aiding career progression in academia and industry. Its focus on practical applications translates research into real-world value, attracting citations from professionals. For those in technical roles, it provides a platform to influence standards and innovations.
Comparison with Similar Journals
| Journal | Impact Factor | Publisher | Focus |
|---|---|---|---|
| Journal of Culinary Science & Technology | 2.167 | Taylor & Francis | Culinary tech and applications |
| International Journal of Gastronomy and Food Science | 3.2 | Elsevier | Gastronomy and innovation |
| Food Chemistry | 8.8 | Elsevier | Chemical aspects of food |
| Journal of Food Science | 3.5 | Wiley | Broad food research |
This comparison highlights its unique position in applied culinary science, balancing accessibility with prestige.
Researcher Tips for Successful Submission
- Align your work closely with the journal's scope, emphasizing technical innovations.
- Include robust data and visuals to strengthen empirical claims.
- Check for originality using plagiarism tools before submission.
- Engage with recent issues for contextual relevance.
- Seek feedback from peers to refine arguments.
Incorporate these strategies to boost acceptance chances. For further resources, explore Rate My Professor for mentor insights or academic calendar events. Additional links: tenure-track positions, PhD programs in food science, faculty jobs in hospitality, research grants in culinary arts, career advice for academia, publishing tips for journals, conferences in food technology, scholarships for culinary research, job search tools, networking at academic events, resume building for research careers, mentorship programs.