The Journal of Culinary Science & Technology addresses the vital issues of science and technology behind the meal planning, preparation, processing, and service for a global consuming public. The journal provides a competitive advantage, keeping readers up to date on basic and applied culinary science research while exploring global trends in the field. It includes regular features on promoting and evaluating food knowledge; the science of alcohol; examining changing trends and attitutdes; healthy eating; lifestyles; and enhancing and developing practical culinary skills.