About the Journal of Food Cultures, Products, and Nutrition (JFCPN)
The Journal of Food Cultures, Products, and Nutrition (JFCPN) is the official publication of Yammi (Yayasan Makanan dan Minuman Indonesia), published three times a year—in April, August, and December. This journal focuses on the advancement of science, technology, and food culture, with a special emphasis on Indonesian food and beverages. Its main purpose is to disseminate research findings, studies, and innovations related to food culture, nutrition, health, safety, quality, and the development of culinary products with added value, especially from the perspectives of nutrition and health.
The journal’s scope includes food culture and local wisdom, innovative food and beverage products with added nutritional and health benefits, food technology, food safety and quality, culinary economics and business, as well as food and nutrition education and communication. The journal accepts original research articles, review articles, short communications, case studies, and innovation reports relevant to the mission of developing Indonesia’s food and beverage sector.
Aims & Scope
The Journal of Food Cultures, Products, and Nutrition (JFCPN) is the official publication of Yammi (Yayasan Makanan dan Minuman Indonesia), focusing on food science, technology, and culture with a distinctive perspective on Indonesian cuisine and food-beverage products.
Aims
This journal aims to:
- Explore, document, and develop the cultural wisdom of Indonesian food and beverages.
- Serve as a platform for disseminating research findings and innovations in the fields of food, nutrition, and health.
- Encourage the application of science and technology in the development of safe, high-quality, value-added food and beverage products.
- Provide an academic platform connecting culture, nutrition, health, and food business.
Scope
Topics published include, but are not limited to:
- Food culture and local wisdom (culinary traditions, food anthropology, transformation of eating cultures).
- Indonesian food and beverage products (exploration, innovation, quality, and safety of traditional and modern products).
- Nutrition and health (the role of local foods in nutritional status, functional and bioactive foods, food-based nutritional interventions).
- Food technology (processing, fortification, packaging, biotechnology, nanotechnology, and product innovation).
- Economics, business, and culinary tourism (entrepreneurship, branding, food value chains, culinary tourism).
- Food and nutrition education and communication (food literacy, nutrition education based on local foods, consumer behavior).
This journal accepts original research articles, review articles, short communications, case studies, as well as reports on innovation and product development.