营养与食品杂志 SCIE

期刊简介预计审稿时间： 16 Weeks

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.

《营养与食品杂志》是专注于营养和食品领域的专业期刊。涵盖了广泛而深入的相关主题，包括但不限于营养科学、食品技术、饮食与健康、食品质量与安全等方面。为营养学家、食品科学家、公共卫生专业人员以及相关领域的研究人员提供了一个重要的交流平台。通过分享最新的研究成果和实践经验，促进了学科的发展和知识的传播。

众多在营养和食品领域的专家学者在这本期刊上发表了他们的研究成果和见解。例如，在营养科学方面，有关于不同人群营养需求的研究，以及特定营养素对人体健康的影响；在食品技术领域，探讨了新型食品加工方法和保鲜技术。注重理论研究与实际应用的结合。它不仅发表基础的科学研究论文，还刊登了与实际生活密切相关的应用研究，比如针对特定地区饮食习惯的营养改善策略，以及食品工业中质量控制和安全管理的有效措施。

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