The Korean Journal of Food and Cookery Science
pISSN 2287-1780 l eISSN 2287-1772 l KOREAN

‘Korean Journal of Food and Cookery Science (Korean J Food Cook Sci, KJFCS)’ is the official journal of the Korean Society of Food and Cookery Science, which was established in 1984 and was first published in 1985 as the ‘Journal of Korean Society of Food Science’ and changed its name to ‘Korean Journal of Food and Cookery Science’ in November 2008 since the name of the society was changed to Korean Society of Food and Cookery Science in January 2007. The aims of KJFCS is to contribute further the scientific development, advancement, and dissemination of knowledge concerning food science and food preparation innovation in order to promote healthful living and general social welfare. Its publication type includes original research articles, research notes and reviews. However, review articles can be received only if commissioned by the Editorial Board. Some or all of the articles in this journal are abstracted and indexed in Chemical Abstracts (CAS), Food Science and Technology Abstracts (FSTA), Google Scholar, Digital Object Identifier (DOI)/CrossRef, National Discovery for Science Leaders (NDSL), Korea Citation Index (KCI), Korea Institute of Science and Technology Information (KISTI), Data Base Periodical Information Academic (DBpia), and Korean Medical database (KMbase), publishing 6 times per year on February 28, April 30, June 30, August 31, October 31, and December 31.

The journal's scopes are specified as following in the main field of food cookery and application. Other scopes of the journals are foodservice, food culture, dietary life education, applied food science and nutrition, and related academic disciplines. Specified journal scope categories including the main field of food cookery application are as followings:
1) Food cookery and application (experimental food preparation, cooking methods, food chemistry, food processing, preservation, composition, functional foods, microbiology and fermentation, antioxidant, and application)
2) Foodservice (food production, quality control, food safety, satisfaction and consumption patterns)
3) Food culture (traditional culinary culture, study of old culinary papers, recognition of Korean foods)
4) Dietary life education (dietary life status, dietary education)
5) Applied food science and nutrition

 

Editor-in-Chief: Kyong Ae Lee
Korean Journal of Food and Cookery Science (Korean J Food Cook Sci, KJFCS)
pISSN: 2287-1780    eISSN: 2287-1772
Tel: +82-70-4244-8126   Fax: +82-2-6974-1627   E-mail: kfcs11@hanmail.net

   

Editor-in-Chief
Kyong Ae Lee  Soonchunhyang University, Korea

Senior Editor
Sung Hee Min  Semyung University, Korea
Meera Kweon  Pusan National University, Korea
Saehun Mun   Center for Food and Bioconvergence, Seoul National University, Korea

Associate Editor
Jung In Kim  Inje University, Korea
Ok Jin Park  Yeoju Institute of Technology, Korea
Eun-Jin Park   Jeju National University, Korea
Byung-Kee Baik   USDA-ARS, USA
Jeonghee Surh Kangwon National University, Korea
Malshick Shin   Chonnam National University, Korea
Hong-Sun Yook  Chungnam National University, Korea
Hye Hyun Yoon  Kyung Hee University, Korea
Sun-Mee Lee  Daejeon University, Korea
Yoon-jin Lee  Soonchunhyang University, Korea
In-Seon Lee  Kunsan National University, Korea
Lana Chung Kyung Hee University, Korea
Ji Hyung Ju  Chung Buk National University, Korea
Mi-Kyung Choi Keimyung University, Korea
Ok Ja Choi  Sunchon National University, Korea

Manuscript Editor
Jisu Park Korean Society of Food and Cookery Science, Korea

 

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