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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.
Journal Manuscript Templates Can Be Downloaded Here.
https://bit.ly/JFCPNTemplate