Journal Title：Jurnal Gizi Dan Pangan

Jurnal Gizi Dan Pangan is a professional journal dedicated to the fields of nutrition and food. It covers a wide and in-depth range of related topics, including but not limited to nutrition science, food technology, diet and health, food quality and safety, and more. It provides an important communication platform for nutritionists, food scientists, public health professionals, and researchers in related fields. By sharing the latest research results and practical experience, the development of the discipline and the dissemination of knowledge have been promoted.

Numerous experts and scholars in the fields of nutrition and food have published their research findings and insights in this journal. For example, in the field of nutrition science, there are studies on the nutritional needs of different populations and the impact of specific nutrients on human health; In the field of food technology, new food processing methods and preservation techniques have been explored. Emphasize the combination of theoretical research and practical application. It not only publishes basic scientific research papers, but also applies research closely related to real life, such as nutrition improvement strategies for specific regional dietary habits, as well as effective measures for quality control and safety management in the food industry.

《營養(yǎng)與食品雜志》是專注于營養(yǎng)和食品領(lǐng)域的專業(yè)期刊。涵蓋了廣泛而深入的相關(guān)主題，包括但不限于營養(yǎng)科學(xué)、食品技術(shù)、飲食與健康、食品質(zhì)量與安全等方面。為營養(yǎng)學(xué)家、食品科學(xué)家、公共衛(wèi)生專業(yè)人員以及相關(guān)領(lǐng)域的研究人員提供了一個重要的交流平臺。通過分享最新的研究成果和實踐經(jīng)驗，促進(jìn)了學(xué)科的發(fā)展和知識的傳播。

眾多在營養(yǎng)和食品領(lǐng)域的專家學(xué)者在這本期刊上發(fā)表了他們的研究成果和見解。例如，在營養(yǎng)科學(xué)方面，有關(guān)于不同人群營養(yǎng)需求的研究，以及特定營養(yǎng)素對人體健康的影響；在食品技術(shù)領(lǐng)域，探討了新型食品加工方法和保鮮技術(shù)。注重理論研究與實際應(yīng)用的結(jié)合。它不僅發(fā)表基礎(chǔ)的科學(xué)研究論文，還刊登了與實際生活密切相關(guān)的應(yīng)用研究，比如針對特定地區(qū)飲食習(xí)慣的營養(yǎng)改善策略，以及食品工業(yè)中質(zhì)量控制和安全管理的有效措施。

Jurnal Gizi Dan Pangan由Bogor Agricultural University出版商出版，收稿方向涵蓋NUTRITION & DIETETICS全領(lǐng)域，平均審稿速度 16 Weeks ，影響因子指數(shù)0.4，該期刊近期沒有被列入國際期刊預(yù)警名單，廣大學(xué)者值得一試。