CTS 10-12: Food Science: Journals & Textbooks

We explore every aspect of food culture from a global perspective. We identify trends, introduce products, and provide context and analysis of food.

The Caterer is the leading multimedia brand for the UK hospitality industry. It has a pan-industry focus, with extensive coverage of hotels, restaurants, foodservice, pubs and bars.

More than a magazine, this comprehensive website brims with insightful content, captivating visuals, and a thriving online community.

We celebrate the best epicurean experiences with our award-winning magazine, website, social platforms, newsletters, and podcasts

FoodService Director is the noncommercial foodservice operator's trusted source of information to boost profitability and spur innovation in a changing economic environment.

Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.

With nearly a 100-year-history, Restaurant Hospitality is dedicated to serving the needs of independent restaurant operators, giving them inspiration and information about how to run their businesses better.

Taste of Home was founded in 1993 on a simple premise: Home cooks are the best cooks.

Tasting Table is dedicated to serving the modern food and drink enthusiast through content that is informative, useful, and engaging.

One of the most important aspects of being successful in the food service industry is being able to manage costs. In this book, we explore the fundamentals of kitchen management from the basic math and calculations you will need to use every day to an overview of the costs associated with operating a kitchen or any food service operation.

This eTextbook was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training.

This etexbook presents various activity sets that are designed to reinforce academic information that students are required to know during their training

This material is intended as a review of food safety regulations and principles and not a replacement for required food safety training or certification.

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies.

Students will learn the many principals of plating desserts in a professional environment.

This book is intended to give students a basic understanding of nutritional information and labelling in the Canadian baking industry.

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada.

Working in the hospitality industry takes a certain kind of individual. In this text you'll learn what it's like to work in the industry and be able to determine if it's the type of work you'll like.

For those new to the workforce or working in the food service industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury.

American Journal of Food Science and Technology is a peer-reviewed, open access journal that provides rapid publication of articles in all areas of food science and technology

Anthropology of food is a multilingual refereed web journal devoted to the social sciences of food

IFT's Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is a peer-reviewed online journal

CyTA – Journal of Food is a fully open access food science and technology journal publishing chemical analysis of food, including food additives and toxins research.

Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition.

Providing the latest critical, peer-reviewed research to promote food safety and reduce the burden of foodborne illness worldwide.

A peer-reviewed journal dedicated to the rapid dissemination of research in all areas of food science and nutrition

This journal publishes high quality research papers, reviews, and commentaries on a wide range of topics involving genetically modified (GM) crops

International Journal of Behavioral Nutrition and Physical Activity (IJBNPA) is an open access, peer-reviewed journal offering high quality articles, rapid publication and wide diffusion in the public domain.

Open-access research on food properties like food measurement methods; food property data, databases, artificial intelligence applications; and food technology.

A peer-reviewed, transdisciplinary journal focused solely on food and farming-related community development with articles from 2010 to current.

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.

The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education.

Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition

Journal of Nutrition & Food Sciences is a bimonthly journal dedicated to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of Food Sciences

Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations.

Currently on its 12th volume, the journal releases an annual batch of articles covering topics such as sustainability, food processing, microbiology, and food engineering.

Plant Foods for Human Nutrition (formerly Qualitas Plantarum) is an international journal presenting reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans