International Journal of Advanced Research in Culinary Science, Technology and Management
Focus: The primary focus of the International Journal of Advanced Research in Culinary Science, Technology and Management is to advance knowledge and understanding in the interdisciplinary field of culinary arts by publishing high-quality, original research articles, reviews, case studies, and commentary from both academia and industry. The journal aims to foster collaboration and exchange of ideas among researchers, educators, chefs, culinary professionals, and industry stakeholders to address current challenges, explore emerging trends, and promote innovation in culinary science, technology, and management. Through its comprehensive coverage of topics related to culinary arts, the journal seeks to contribute to the enhancement of culinary practices, the improvement of culinary education and training programs, and the sustainable development of the global culinary industry.
Scope: The International Journal of Advanced Research in Culinary Science, Technology and Management aims to provide a platform for researchers, scholars, professionals, and practitioners in the culinary field to disseminate cutting-edge research, innovative technologies, and best practices in culinary science, culinary technology, and culinary management. The journal welcomes contributions from various disciplines including food science, nutrition, gastronomy, hospitality management, food technology, and culinary arts. Topics of interest include but are not limited to:
- Culinary science and gastronomy research
- Food chemistry and biochemistry in culinary applications
- Culinary techniques and culinary skills development
- Innovations in food processing and culinary technology
- Sustainable culinary practices and environmental considerations
- Culinary nutrition and health implications
- Food safety and quality management in culinary operations
- Cultural aspects of culinary traditions and cuisines
- Culinary education and training methodologies
- Culinary tourism and destination gastronomy
- Menu development and culinary creativity
- Culinary entrepreneurship and business management
- Trends and developments in the culinary industry
- Case studies and best practices in culinary establishments
