About the Journal
Journal of Food and Culinary (JFC) is a peer-reviewed open access journal published twice in a year (June and December). The JFC focuses on the publication in food service industry and management. It publishes its issues in an online (e-ISSN 2621-8445) and a printed (p-ISSN 2621-8437) version.
JOURNAL OF FOOD AND CULINARY explores food service industry and management, such as
- Food and entrepreneurship
- Business, Management and Marketing in food industry
- Distribution and retailing, including pricing, market models, labelling and branding
- Consumer choice, preferences and concerns
- Food supply, including supply chain and logistics
- Functional Food and nutritional science
- Food safety and quality assurance system
- Food innovation and technology (processing, preservations, packaging)
- Food Analysis and Sensory
- Halal food product and management
- Food and culinary tourism
- Gastronomy
Open Access Policy
This journal is an open-access journal that provides immediate, worldwide, barrier-free access to the full text of all published articles without charge readers or their institutions for access. Readers have the right to read, download, copy, distribute, print, search, or link to the full texts of all articles in the Journal of Food and Culinary. This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
