About the Journal

Pro Food Journal Cover Journal Title : Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Initials : Pro Food
Abbreviation :  
Frequency : Two issues per year (May and November)
DOI : Prefix 10.29303 by Crossref
ISSN : 2443-1095 (Print) and 2443-3446 (Online)
Editor-in-Chief : Riezka Zuhriatika Rasyda, S.TP., M.Si.
Publisher : FATEPA UNRAM
Citation Analysis : Google Scholar

Pro Food is a scientific journal that publishes original research articles in the field of food science and technology and their applications in the food industry. Pro Food is published twice a year, in May and November.

Pro Food has the print ISSN 2443-1095 and the electronic ISSN 2443-3446.

Focus and Scope

Pro Food aims to provide a scientific publication platform for academics, researchers, and practitioners to disseminate original research findings in food science and technology and their applications in the food industry.

The journal primarily publishes experimental research that provides a clear scientific contribution to the advancement of food science and technology.

Studies that primarily focus on cultural identity, culinary tourism, historical narratives, or the social symbolism of food without a clear scientific or technological contribution to food science and technology are considered outside the journal’s scope.

The scope of Pro Food includes, but is not limited to:

  • Food Science
  • Food Technology
  • Food Microbiology
  • Food and Nutrition
  • Food Processing
  • Food Biotechnology
  • Food Preservation
  • Food Packaging
  • Food Chemistry
  • Food Analysis and Quality Control
  • Food Safety
  • Food Additives
  • Food Security and Sustainable Food Systems
  • Food and Agroindustrial Technology
  • Postharvest Technology
  • Functional Foods
  • Sensory Evaluation and Consumer Studies
  • Food Product Development
  • Traditional Food Processing
  • Food Quality and Shelf-Life Evaluation