Aim and Scope

JIPAGI is a leading peer-reviewed and open-access journal, published by Institute for Advanced Social, Science, and Sustainable Future (IASSSF), Jakarta, Indonesia, with e-ISSN: 3062-8881. JIPAGI is published twice a year (February and August), and all articles published are available online with open access.

 

Aims

JIPAGI aims to advance knowledge in the fields of food science and nutrition through the publication of high-quality, evidence-based research. The journal seeks to provide insights that improve dietary practices, enhance public health, and support the development of innovative solutions to nutritional challenges.

 

Focus

The journal focuses on research that integrates evidence-based approaches to address critical issues in food science and nutrition. It emphasizes studies that inform dietary guidelines, promote healthy eating habits, and support the development of sustainable food systems. The journal aims to offer actionable insights that contribute to improving individual and community health through informed food and nutrition practices.

 

Scope

This journal seeks to publish a broad range of scholarly articles, including: 

  • Nutritional Science: Research on the role of nutrients in health and disease, including studies on nutrient requirements, metabolism, and the impact of dietary patterns on health outcomes.

  • Food Safety and Quality: Studies on food safety practices, quality control, and the impact of food processing and handling on nutrient preservation and safety.

  • Dietary Interventions and Clinical Trials: Research on the effectiveness of dietary interventions and clinical trials aimed at managing chronic diseases, improving health outcomes, and supporting evidence-based dietary guidelines.

  • Public Health Nutrition: Research on nutrition-related public health issues, including dietary assessments, nutrition education, and the development of policies and programs to address nutritional deficiencies and promote healthy eating.

  • Food Systems and Sustainability: Studies on sustainable food systems, including the environmental impact of food production, food security, and strategies to enhance the sustainability of food supply chains.

  • Consumer Behavior and Nutrition: Research on consumer attitudes and behaviors related to food choices, dietary habits, and the factors influencing food selection and consumption patterns.

  • Functional Foods and Bioactive Compounds: Investigations into the health benefits of functional foods and bioactive compounds, including their role in disease prevention and health promotion.