Journal of Culinary Science & Technology

Journal of Culinary Science & Technology 由 Taylor & Francis 出版，属中科院农林科学大类（2025 升级版4区）。按 OpenAlex 近年发文统计，该刊主要发表 Culinary Culture and Tourism、Food composition and properties、Sensory Analysis and Statistical Methods 等主题的论文，这 3 个主题约占 33.4%，主导子领域为 Food Science、Nutrition and Dietetics。（根据 OpenAlex 主题统计与中科院分区数据生成）

The Journal of Culinary Science & Technology is a subscription-based, peer-reviewed journal that 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 food service ventures. The Journal intends to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, food service 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. 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 the 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 The journal welcomes for consideration the following article types: original articles, book reviews, and research notes. All articles received by the Journal will be subject to double-anonymous peer review, therefore, the reviewers and the author(s) are not identified to each other. Key benefits The Journal of Culinary Science & Technology can help managers keep pace with research on consumer attitudes and culinary innovations in technology and service. Many articles are jointly written by practitioners and academics in the field and offer invaluable insights into a diverse range of subjects. Key journal audiences Managers working across a range of divisions related to restaurants, food service, and culinary arts Culinary professionals Research chefs Food consultants Food scientists Human nutritionists Researchers and educators working in the fields of culinary arts, food product development, food & beverage, hospitality, food innovation, and

摘自期刊官网 Aims & Scope

研究方向（LetPub）：FOOD SCIENCE & TECHNOLOGY

主编 Imran Ahmad Research出版商官网

编委会国家分布：未见中国大陆编委；主要国家 美国 1、韩国 1、爱尔兰 1（共 3 位编委标注了国家） 编委会 ↗出版商官网 · 2026-10-01

中科院期刊分区表

期刊官网公布的 JCR / CiteScore 分区

• CiteScore Q2 · 2025 年度

出版商自述数据，JCR 以 Clarivate、CiteScore 以 Scopus 公布为准；与中科院分区是不同体系。出版商官网

数据库收录

ESCIScopusLetPub

国际期刊预警名单：各版本均未列入LetPub

期刊官网自述收录

CAB Abstracts出版商官网

其他：EBSCO、ProQuest

期刊官网列出的收录清单，未与各数据库逐一核对；Web of Science 各子库以上方记录为准。

不同版本、大类与小类分别展示，不将不同评价口径合并为一个分区值；投稿与考核前请确认所在机构采用的版本。

影响力指标

影响因子（出版商公布） 2025

1.3出版商官网 · 2026-10-01

五年影响因子（出版商公布） 2025

1.4出版商官网 · 2026-10-01

CiteScore 2026-06

3.3LetPub · 2026-09-13

CiteScore（出版商公布） 2025

3.3出版商官网 · 2026-10-01

SJR 2026-06

0.27LetPub · 2026-09-13

SJR（出版商公布） 2025

0.27出版商官网 · 2026-10-01

SNIP 2026-06

0.55LetPub · 2026-09-13

SNIP（出版商公布） 2025

0.55出版商官网 · 2026-10-01

h-index

35OpenAlex · 2026-10-01

i10-index

222OpenAlex · 2026-10-01

两年平均被引

1.4OpenAlex · 2026-10-01

自引率

7.7%LetPub · 2026-09-13

Gold OA 文章占比

1.91%LetPub · 2026-09-13

发文规模

年文章数

68LetPub · 2026-09-13

年下载量（出版商公布）

61,000出版商官网 · 2026-10-01

不同来源的统计口径与观测时间不同，页面保留各来源原值；“出版商公布”为期刊官网自述数据。

其他来源

录用率（出版商公布）

30%出版商官网 · 2026-10-01

投稿到首次决定

64 天出版商官网 · 2026-10-01

外审后首次决定

135 天出版商官网 · 2026-10-01

接收到发表

9 天出版商官网 · 2026-10-01

评审方式

双盲同行评审出版商官网

社区反馈来自投稿者样本，置信度 0.5，不代表期刊承诺；“出版商公布”的时间节点定义以官网为准。

费用以期刊官网为准；不同来源的观测时间可能不同，页面保留各来源原值，不做平均。

摘录来自期刊官网页面，仅保留原文片段；“模型摘要”由 Workers AI 生成并经原文校验，以官网为准。

出版商

Taylor & Francis

ISSN

1542-8052

电子版 ISSN

1542-8044

官网最新一期

Volume 24, Issue 4（2026 年）

官方链接

• 期刊主页 ↗OpenAlex
• 投稿系统 ↗出版商官网
• 专刊 / 特刊征稿 ↗出版商官网