Journal of Culinary Science and Technology

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Journal of Culinary Science and Technology Journal

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Consumer-Centered Food Innovation: Integrating Consumer Insights to Drive Responsive and Sustainable Change. 24:1-4. 2026
Green Service Innovation, Task Performance, Green Competitive Advantages in the Restaurant Industry, and the Perceived Value of Green Creativity. 24:64-81. 2026
Effects of Drying Temperatures and Drying Methods on Physicochemical and Antioxidant Properties of Celery Powder. 23:1091-1106. 2025
The Role of Commercial Hospitality on Customers' Behavioral Intention: An Empirical Model for Restaurant Revisit Intention Among Brazilian Patrons. 23:1283-1303. 2025
Ingredient Selection and Product Design Optimization Using D-D Optimal Design. 22:1105-1110. 2024
The Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories. 22:373-385. 2024
Effect of Low-Frequency Ultrasonication on Red Wine Astringency. 21:679-701. 2023
Investigating the Factors that Impact the Selection of Technical Ingredients in Food Manufacturing: A Mixed-Methods Study. 19:268-283. 2021
Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education. 19:115-137. 2021
The Development of Culinary Arts and Food Science Into a New Academic Discipline-Culinology®. 9:17-26. 2011
A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chefs Association. 7:285-293. 2009
Neurophysiological Evidence in Olfactory Marketing for Food and Dining Experiences: A Systematic Literature Review Based on EEG 2026
Jackfruit Seeds, a Promising Functional By-Product for the Food Industry: A Review 2025
Culinary Science Meets Sustainability 2025

International Standard Serial Number (ISSN)

1542-8052

Electronic International Standard Serial Number (EISSN)

1542-8044