Journal of Culinary Science & Technology

Journal of Culinary Science & Technology carries the work of the food laboratory into the professional kitchen, and the title has been published since 2005 under a name it took from a journal that ran since 1994.《烹饪科学与技术期刊》把食品实验室的工作带进专业厨房，2005 年启用现名，沿用了一份自 1994 年起运行的刊物的卷号。

Its papers run from the sensory assessment of a single dish to the running of a restaurant and the schooling of the people who work in one, and it appears six times a year.其论文从一道菜的感官评估写到餐厅的经营与从业者的培养，该刊每年出版六期。

The exchange it fosters is meant to run between the people who cook and manage kitchens and the scientists who study food, and a paper is written to be of use in an operating kitchen.它要促成的交流发生在下厨与经营厨房的人与研究食品的科学家之间，论文写来是要在运转中的厨房里有可用之处。

Scope

• The stated aim of the title is to communicate the issues, the developments and the thinking that lie behind the planning, the preparation, the processing and the service of meals for a general public.该刊自陈的宗旨，是把膳食的计划、制作、加工与供应背后的问题、新进展与新思路传达给一般读者。

• Those matters are taken up in the settings where the work is done, among them culinary related operations, food production, food product development, restaurant management and other food service ventures.这些问题在业务的各个场合展开，涉及烹饪相关的作业、食品生产、食品产品开发、餐厅管理以及其他餐饮经营场所。

• An interchange is meant to be encouraged among culinary professionals, food scientists and technologists, research chefs, food service managers, educators and researchers in the field.该刊要在烹饪界人士、食品科学家与食品技术专家、研究型厨师、餐饮管理者、教育者与研究者之间促成交流。

• Contributors are asked to say what their work means for food operations in practice, and the practical reading of a result is part of what a paper is expected to give.该刊要求作者说明研究工作在食品经营方面的实际含义，论文若不能落到实际用途上便不合其意。

• Several themes are named for that purpose, among them the promoting and the evaluating of food knowledge, the science of alcohol, changing trends and attitudes, healthy eating lifestyles and innovation management.为此该刊列出若干题目，包括食品知识的推广与评估、酒的科学、变化中的潮流与态度、健康的饮食生活方式与创新管理。

• Culinary innovation stands at the centre of the coverage, together with the blurring of the line between food technology and the culinary arts, which the two fields share.烹饪创新居于选题的中心，与之并列的是食品技术与烹饪艺术之间界限的消融，那是两个领域共有的地带。

• Issues and trends in human nutrition fall inside the scope as well, and the collaboration between food science and culinary innovation is a further ground the title claims.人类营养方面的话题与趋势同样在范围之内，食品科学与烹饪创新之间的合作也是该刊认领的另一块阵地。

• Techniques and technology are examined for the part they play in the quality of life and in the satisfaction of guests who dine on culinary, wine and food experiences.技术与工艺从它们对生活质量的作用来考察，也看它们在以烹饪、葡萄酒与美食为体验的就餐者满意度上所起的作用。

• Trends in molecular gastronomy and in what is derived from it occupy a separate line of the coverage, and the section has carried an introduction of its own.分子美食学的趋势及其衍生做法，在选题中自成一格，该栏目还配有自己的导言。

• An annual review of the trends in culinary science and technology is expected each year, and applied research and research notes are named among the forms of contribution.该刊期望每年有一份烹饪科学与技术趋势的年度综述，应用研究与研究札记也被列为贡献的形制之一。

• Management styles, methods and principles are treated in their own right, and so are the techniques and the innovations that go with them in a working kitchen.管理风格、管理方法与管理原则本身即是题目，与之相伴的技艺与创新同样得到处理。

• The readership it names is a working one, managers in the divisions of restaurants, food service and the culinary arts, culinary professionals, research chefs, food consultants, food scientists and human nutritionists.该刊点名的读者群是实务中人，涵盖餐厅、餐饮与烹饪艺术各条线的管理者，烹饪界从业者、研究型厨师、食品顾问、食品科学家与营养学研究者。

• Researchers and educators in culinary arts, food product development, food and beverage, hospitality, food innovation and food tourism are counted among the audiences of the journal as well.从事烹饪艺术、食品产品开发、食品与饮料、酒店业、食品创新与美食旅游的研究者与教育者，也在其列。

History

• The serial began in 1994 with a journal of the Haworth Press called Journal of Nutrition in Recipe & Menu Development, which ran to three volumes before the name was changed in 2005.这份连续出版物始于 1994 年，当时题名为「Journal of Nutrition in Recipe & Menu Development」，由 Haworth Press 出版，出到第三卷后于 2005 年改了刊名。

• The change of name came in 2005, and the new title began with volume 4, taking over the numbering that the earlier volumes of the predecessor had used.改名发生在 2005 年，新刊名自第四卷开始，承接了前身各卷所用的卷号。

• The first issue under the new name was volume 4 number 1 of December 2005, and it opened with a welcome to the inaugural issue written by Joseph A. Hegarty and John M. Antun.新刊名下的首期是 2005 年 12 月的第四卷第一期，开篇是一篇欢迎词，由（Joseph A. Hegarty）与（John M. Antun）合写。^[1]

• Volume 5 followed in 2006 and in 2007, and volume 6 opened the run that continues to the present, the twenty-fourth volume carrying the year 2026.第五卷接续 2006 与 2007 年，第六卷开启了延续至今的一轮，2026 年已出至第二十四卷。

• The first two volumes of the new title were published by the Haworth Press as well, and their articles carry a legacy identifier built from the journal code, the volume, the issue and a running number.新刊名的头两卷仍由 Haworth Press 出版，其文章所带的旧式标识由期刊代码、卷号、期号与流水号拼成。

• Taylor & Francis took the title over with volume 6 in 2008, the articles of that period and after being deposited under the 10.1080 prefix, and the earlier articles were put online that October.Taylor & Francis 自 2008 年的第六卷起接手该刊，此后各期论文以 10.1080 前缀存档，早年各卷的论文也在同年 10 月上网。

• The print edition carries ISSN 1542-8052 and the online edition ISSN 1542-8044, the pair of numbers assigned to the new title when it appeared in 2005, and the title is issued from the United States.印刷版使用 ISSN 1542-8052，电子版使用 ISSN 1542-8044，这一对号在 2005 年新刊名启用时分配，该刊在美国发行。

• It came out four times a year through volume 16 in 2018, the second and third numbers often being bound together, and from volume 17 in 2019 it has appeared six times a year.它到 2018 年的第十六卷为止每年出四期，其中第二、三期常合刊，自 2019 年的第十七卷起每年出六期。

• Access is by subscription, and the publisher calls the title a hybrid one within its open select programme, so that an author may pay for an open access version.阅读以订阅为主，出版方把该刊称作开放选择计划中的混合开放获取刊物，作者可付费让论文以开放获取方式发表。

• Few of the papers take that route, the share of them published as gold open access standing at 1.91 per cent in the 2025 report of the indicators.走这条路的论文不多，2025 年指标报告中所记的金色开放获取占比为 1.91%。

• The journal citation report of 2025 places the title in the food science and technology category in the fourth quartile, with an indicator of 1.3 and a five year figure of 1.4.2025 年版期刊引证报告把该刊列入食品科学与技术类目，列第四区，期刊引证指标为 1.3，五年指标为 1.4。

• The indicator stood at 0.9 in 2023 and at 1 in 2024 before reaching 1.3 in 2025, and the cited half life of the papers is given as 5.4 years.该指标 2023 年为 0.9，2024 年为 1，2025 年达到 1.3，论文的被引半衰期记为 5.4 年。

• The publisher's own figures give 61 thousand downloads and views in a year, a CiteScore of 3.3, a journal rank of 0.266 and an acceptance rate of thirty per cent.出版方自己公布的数字是每年 6.1 万次下载与浏览，CiteScore 为 3.3，期刊影响排名为 0.266，接受率为三成。

• A manuscript is answered in about sixty four days on the first decision, a hundred and thirty five days before a decision that follows a review, and nine days from acceptance to the online text.稿件从投稿到第一次决定约需 64 天，到评审后的决定约需 135 天，从接受到上网约需 9 天。

• The national medical library holds no entry for the title, so the papers are not reachable through MEDLINE or PubMed, while the abstracting services that carry it sit in the food and hospitality fields.美国国立医学图书馆的目录中没有这一条目，其论文无法经 MEDLINE 或 PubMed 检索，而收录它的那些摘要服务多在食品与酒店领域。

• The early volumes carried standing features that belong to the editors rather than to the authors, among them a notice of research of interest to culinary teachers, with lists of books and of websites.早期各卷设有若干属于编辑而非作者的常设栏目，其中有供烹饪教师参考的研究动态，并附书籍与网站清单。^[2]

• The board itself is printed at the end of each volume, the lists closing volume 9 in 2011, volume 13 in 2015 and volume 15 in 2017 being part of the published record.编委名单本身印在每卷末尾，2011 年第九卷、2015 年第十三卷与 2017 年第十五卷的卷末名单都是已刊出的正式记录。^[3]

Editors

• The board on the publisher's own pages is arranged in three tiers, an editor-in-chief, three associate editors and a further list of thirty eight members drawn from many countries.出版方页面上的编委分三层，一位主编、三位副编辑，以及一份三十八人的名单，成员来自多个国家。

• The editor-in-chief is Imran Ahmad, a research associate professor at the Chaplin School of Hospitality and Tourism Management of Florida International University in North Miami in the state of Florida.主编为（Imran Ahmad），任职于佛罗里达国际大学北迈阿密校区的查普林酒店与旅游管理学院，职衔为研究副教授。

• The associate editors are Ravi Pandiselvam of the Indian Agricultural Research Institute at New Delhi, Muhammad Bilal Sadiq of Forman Christian College at Lahore and Yulee Shin of Wonkwang University in Korea.副编辑为新德里印度农业研究院的（Ravi Pandiselvam）、拉合尔福尔曼基督教学院的（Muhammad Bilal Sadiq）与韩国圆光大学的（Yulee Shin）。

• The list of thirty eight mixes universities with community colleges, a research centre for food and nutrition and firms in the trade, among them a frozen food producer in Illinois and a mushroom grower in Ireland.这三十八人的名单把大学、社区学院、食品与营养研究机构与业内企业混在一起，其中有伊利诺伊州的一家冷冻食品生产商与爱尔兰的一家蘑菇种植公司。

• Joseph Hegarty, who signed the first editorial of the title, is still named on the board, where the entry gives the position of an international consultant at Daars in Ireland.签署了该刊最早社论的（Joseph Hegarty）至今仍在编委名单上，条目所记的职务是爱尔兰 Daars 的国际顾问。

• John M. Antun, the other signatory of that first editorial, died and was remembered in an obituary written in 2011 by Robert J. Harrington together with Hegarty.与 Hegarty 共同署名的另一位（John M. Antun）去世，2011 年由（Robert J. Harrington）与 Hegarty 合写讣告以志纪念。^[4]

• Hegarty stayed at the desk for the years that followed, and the editorial comments that open volume 5 in 2007 are signed by that name alone.其后数年（Joseph Hegarty）仍在执掌该刊，2007 年第五卷开篇的编辑部评论便只署这一个名字。^[5]

• Robert J. Harrington signed the editor's notes that opened volumes 9 and 10, in 2011 and 2012, which places that desk in the middle of the next decade.（Robert J. Harrington）署下了 2011 年与 2012 年第九、第十卷开篇的编者按，可见该刊在下一个十年的中段由这位主持。

• The editorial that opened volume 11 in 2013 was written by Jose Albors-Garrigos, and the board still carries that name with the Universitat Politècnica de València in Spain.2013 年第十一卷开篇的社论由（Jose Albors-Garrigos）撰写，编委名单上仍有这个名字，附的是西班牙的巴伦西亚理工大学。

• The editorials of the recent volumes are signed by Muhammad Bilal Sadiq, in 2024 on underutilized ingredients, in 2025 on functional foods and consumer centred approaches, and in 2026 on the discipline in transition.近年的社论由（Muhammad Bilal Sadiq）署名，2024 年谈未充分利用的原料，2025 年谈功能性食品与以消费者为中心的路径，2026 年谈这一学科的转型。^[6]

• Articles are put through double anonymous review, the reviewers and the authors not being known to one another, and three kinds of paper are accepted, original articles, book reviews and research notes.稿件一律走双盲评审，评审人与作者彼此不知对方身份，该刊接受三类稿件，即原创论文、书评与研究札记。

• Many of the papers are written by people who run kitchens and teach in them, and the journal wants managers to be able to follow research on consumer attitudes and on culinary innovation.许多论文出自经营厨房并在厨房教学的人之手，该刊希望管理者能读得懂关于消费者态度与烹饪创新的研究。