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Cover of Pro Food: Jurnal Ilmu dan Teknologi Pangan Journal Title : Pro Food: Jurnal Ilmu dan Teknologi Pangan
Short Title : Pro Food
Frequency : Biannually (May and November)
DOI : 10.29303 (Crossref DOI Prefix)
ISSN : 2443-1095 (Print) and 2443-3446 (Online)
Editor-in-Chief : Riezka Zuhriatika Rasyda, S.TP., M.Si.
Publisher : Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia

Pro Food: Jurnal Ilmu dan Teknologi Pangan (hereafter referred to as Pro Food) is a scientific journal published by the Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia. The journal serves as a scholarly platform for disseminating original research findings and scientific advancements in food science and technology and their applications in food processing, product development, quality assurance, food safety, and the food industry.

Pro Food aims to facilitate the exchange of scientific knowledge among academics, researchers, and practitioners through the publication of research that contributes to the understanding, development, and application of food science and technology. The journal encourages scientifically rigorous research, methodological innovation, and interdisciplinary approaches that demonstrate clear relevance to food science and technology.

The journal is published twice annually, in May and November. Pro Food holds the print ISSN 2443-1095 and electronic ISSN 2443-3446 .

Focus and Scope

Pro Food: Jurnal Ilmu dan Teknologi Pangan focuses on the advancement of scientific knowledge, technological innovation, and research-based applications in food science and technology. The journal primarily publishes original experimental research that provides a clear scientific contribution to understanding food materials, food components, processing technologies, product characteristics, quality, safety, and functionality.

The journal welcomes interdisciplinary research involving food chemistry, microbiology, biotechnology, nutrition, engineering, agroindustry, and related disciplines, provided that the research questions, methodologies, and findings demonstrate direct and substantial relevance to food science and technology.

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

  • Food Science: Scientific investigation of food composition, properties, structure, and interactions.
  • Food Technology: Development and application of technologies to improve food products and processes.
  • Food Chemistry: Chemical composition, biochemical changes, and reactions occurring during food processing and storage.
  • Food Microbiology: Food-associated microorganisms, microbial activity, fermentation, and microbial safety.
  • Food Biotechnology: Applications of biotechnology, enzymes, microorganisms, and bioprocessing in food systems.
  • Food Processing: Conventional and emerging food processing methods and their effects on food characteristics.
  • Food Preservation: Preservation technologies, storage stability, and strategies for extending food shelf life.
  • Food Packaging: Packaging materials, packaging technologies, and their effects on food quality and safety.
  • Food Analysis and Quality Control: Analytical methods, physicochemical characterization, and quality assessment of food products.
  • Food Safety: Food contaminants, microbiological hazards, chemical hazards, and food safety assessment.
  • Food Additives: Technological functions, applications, and evaluation of food additives.
  • Food and Nutrition: Nutritional composition, nutrient stability, nutrient bioavailability, and nutritional quality of food products.
  • Functional Foods: Bioactive compounds, functional ingredients, and development of foods with scientifically evaluated functional properties.
  • Food Product Development: Food formulation, ingredient substitution, product optimization, and evaluation of novel food products.
  • Sensory Evaluation and Consumer Studies: Sensory characteristics, product acceptance, consumer perception, and preference studies directly related to food product development and quality evaluation.
  • Traditional Food Processing: Scientific characterization, improvement, and technological innovation in traditional food processing and fermentation.
  • Postharvest Technology: Postharvest handling, storage, processing, and quality preservation of food commodities.
  • Food and Agroindustrial Technology: Technological development, process optimization, and value addition in food-based agroindustries.
  • Food Quality and Shelf-Life Evaluation: Physical, chemical, microbiological, and sensory changes affecting food quality and product stability.
  • Food Security and Sustainable Food Systems: Food loss reduction, food waste valorization, resource efficiency, and sustainable food technologies with measurable contributions to food science and technology.

Scope Exclusions

Manuscripts primarily addressing culinary tourism, cultural identity, historical narratives, social symbolism, hospitality management, or general socioeconomic aspects of food without a substantive scientific or technological contribution to food science and technology are considered outside the journal's scope.

Research involving traditional foods, consumer behavior, sustainability, or interdisciplinary topics must demonstrate a clear connection to food composition, processing, quality, safety, functionality, product development, or related technological applications.