The Letter of Submission

Receipt Date							Receipt Number
Paper Title	Korean
Paper Title	English
IRB No.
Language	Author Name			Resident Registration Number (Date of birth, YYMMDD)				Affiliation (Department, Division, Office, etc.) and Position				Membership (member or non-member)
												ORCID (0000-0000-0000-0000)
Korean
English
Korean
English
Korean
English
Corresponding Author (The author should be the member who is reachable for paper revision, review fee, publication fee, etc..and who serves as the primary contact for receiving reviewers’ comments on behalf of the authors.				Name					Fax
				Mobile Phone					E-mail
				Address
Field of Review (Please, check ∨as appropriate)				Food Culture		Food Service			Nutrition				Food Science/Cooking
Type of Paper Submitted (Please, check ∨as appropriate)				Article		Review			Report				Note
Type of Review (Please, check ∨as appropriate)				Regular Review ( )					Expedited Review ( )

In principle, paper submission is allowed only for members. Non-members are advised to become a member before paper submission.

It is required to submit all of the items along with the paper.

1) Paper to be submitted and paper submission form: The file name should be the corresponding author's          name.hwp.

2) Paper submission fee (KRW 30,000/page): bank account transfer.

3) Copyright transfer agreement: file or fax.

4) Report your payment to the editorial office.

※It is advised to make contact without fail because a review is only conducted after the payment of the paper submission fee is confirmed. (Payment should be made in the name of the corresponding author.)

Information for paper submission and submission fee payment

E-mail:	foodculture@food-culture.or.kr

Telephone:	82-10-6369-6955

Fax:	82-2-901-8661

Mobile:	010-6369-6955 (Editorial assistant administrator)

Bank account #:	Shinhan Bank,100-031-323667

Korean Society of Food Culture

Address:	The Korean Society of Food Culture 712-ho, Yeoksam Hyundai Venturetel,

20, Teheran-ro 25- gil, Gangnam-gu, Seoul, 06132, Korea.

If the co-authors are large in number, it will be necessary to add more rows or columns, or to attach an additional sheet of paper.

Korean Society of Food Culture

Author's Checklist

	Item Checklist	Yes	No
Common Items	Is the submitted paper suitable for the purpose of this Society?
	Is the study purpose clear?
Formality	Does the English abstract include key words?
	Does this paper have running head?
	Does the experimental paper include an abstract, introduction, materials and methods, results and discussion, summary and conclusion, (acknowledgement), and references this order?
	Does the experimental paper have a description of tables and figures in English?
	Is the marking of the cited paper in the body compliant with the regulations on paper submissions?
	Is the reference written in compliance with the regulations on paper submission?
Ethics	Has this manuscript never been published in any other journals?
	Is this manuscript not a duplicate submission?
	Is this manuscript not plagiarized?

The Copyright Transfer Form

Paper Title

Korean :

English:

IRB No.:

Corresponding Author

Affiliation:

Name:

Contact Information : E-mail (                       )  Mobile phone number (                      )

If it is determined that the paper above can be published, the author is required to agree that all of the copyrights should be transferred to the Korean Society of Food Culture.

The signatory guarantees that the entirety or some parts of this paper is not published in any other journals.

The author may use this paper or some parts of the paper but is required to ask for consent by revealing the source in reference. The corresponding author is required to obtain consent by all of the authors to sign and seal this agreement.

On behalf of co-authors, the undersigned transfers all of the rights, profits and copyrights for this paper to the Korean Society of Food Culture. And the copyright of this paper comes into force as this paper is allowed to be published.

Date:            Corresponding author's name :          (signature)

Korean Society of Food Culture