Aim & Scope
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. 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. [1]
Continuations / Journal History
| ( 1985 - 2007 ) | Journal of Korean Society of Food Science | ( 2007 - 9999 ) | Korean Journal of Food and Cookery Science |
2024 - VOLUME 40, ISSUE 2
트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 61-68.
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11
구절초, 대추, 삽주 및 도라지 혼합 추출액을 첨가한 전통 조청의 linarin 함량과 품질 특성
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 69-76.
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카카오분말과 생강분말을 첨가한 피시볼이 튀김조리 중 튀김유지의 이화학적 특성과 산화안정성에 미치는 영향
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 86-95.
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19
코로나19 시기 범불안장애 위험 정도와 영양교육 참여 여부에 따른 우리나라 청소년 식생활 및 건강행태에 관한 연구: 제17차 청소년건강행태조사 자료를 이용하여
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 96-108.
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27
식품 구독 서비스의 선택 속성에 따른 구독 행태 및 식생활 관련 소비자 역량에 관한 연구
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 109-119.
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고령자의 연령에 따른 영양표시 인식 및 이용실태와 교육 요구도 관련 연구
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 120-129.
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6
쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발
Korean Journal of Food and Cookery Science , 2024 - VOLUME 40, ISSUE 2 , pp 130-137.
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20