Aims

‘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.

Scope

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

About KJFCS

KJFCS was launched in December 31, 1985 with volume 1 and number 1. It is published 6 times per year on February 28, April 30, June 30, August 31, October 31, and December 31, by the Korean Society of Food and Cookery Science. Supplement issues may be published. The official abbreviated title of the journal is either Korean J Food Cook Sci or KJFCS. Manuscripts should be submitted via on-line submission system (https://kfcs.jams.or.kr). The circulation number of print copies is 350.

Abstracting and Indexing

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).

Publication Fee, Reprints, Subscription Fee, and etc.

The publication fee is charged to the author 50,000 won per page based on the galley proof (pdf file). The fee covers the costs for editing of tables and figures, proofreading of English abstract and references, and reprinting services. But the costs for XML file conversion and Crossref services should be paid additionally 66,000 won. 30 reprints of an accepted manuscript in the Journal will be sent to the author. Any errors found after publication are the responsibility of the author(s) and will have to be corrected as an erratum. Subscription is free to the society members and 10,000 won per issue for non-members. Aspects not specified above are to be decided by the editorial committee and confirmed by the board of directors.

Ownership and Copyright

All rights of publication and distribution of KJFCS are reserved for the Korean Society of Food and Cookery Science.

Fund Support

KJFCS was supported by the Korean Federation of Science and Technology Societies (KOFST) grant funded by the Korean government.

Contact Information of the Editorial Office