The Journal Of Food Sciences And Culinary Arts Editorial Board brings together scholars, researchers, academics, and professionals with expertise in food science, nutrition, culinary arts, gastronomy, food technology, food safety, hospitality, and related disciplines. The Board supports the journal's commitment to academic excellence, rigorous peer review, research integrity, and high-quality scholarly publication.
Professor / Designation
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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Professor / Designation
University / Institution Name
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The Editorial Board contributes to the academic development and scholarly quality of the journal by supporting rigorous peer review, recommending qualified reviewers, evaluating manuscripts within their areas of expertise, promoting ethical publishing practices, encouraging innovative research, and supporting the international development and visibility of the journal. Board members also contribute their expertise to strengthen research in food science, nutrition, culinary arts, gastronomy, food technology, food safety, hospitality, and related interdisciplinary fields.
International Readership
Pakistan 
Saudi Arabia 
United Kingdom 
United States 
Turkey 
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Authors retain full copyright of their published articles in Journal Of Food Sciences And Culinary Arts . Authors grant the right of first publication while retaining unrestricted rights to reuse, republish, archive, share, and distribute their work in institutional repositories, personal websites, or academic networks without prior permission.
All articles are published open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) license. This permits anyone to copy, redistribute, remix, transform, and build upon the material in any medium or format, including commercial use, provided proper attribution and original citation are given.
