The corresponding author and first author should be members of the Korean Society of Food and Cookery Science, and the inclusion of non-members' manuscripts will be decided by the Editorial Committee.
In principle, this is an online-based submission (https://kfcs.jams.or.kr/). The ‘Manuscript Submission Form’ is prepared online and then the research manuscript and ‘Transfer of Copyright Form’ and "Author's Check Lists' are submitted. Manuscript reviewing fee is free. As for manuscripts regarding sensory, survey, human and animal tests, a copy of IRB permission (the first page on which the number of approval is indicated) should be attached to the ‘Transfer of Copyright Form.’