Journal of Food and Culinary

About the Journal

Judul Jurnal	Journal of Food and Culinary
Inisial	JFC
Abbreviation	J. Food Culinary
Terbitan	2 terbitan per tahun \| Juni - Desember
DOI	Prefix 10.12928
ISSN	P-ISSN: 2621-8437 \| E-ISSN: 2621-8445
Editor-in-chief	Nurul Putrie Utami, S.Gz., M.P.H.
Publisher	Universitas Ahmad Dahlan
Citation Analysis	SCOPUS \| Web of Science \| Google Scholar \| Moraref

Journal of Food and Culinary (JFC) is a peer-reviewed open access journal published twice in a year (June and December). The JFC focuses on the publication in food service industry and management. It publishes its issues in an online (e-ISSN 2621-8445) and a printed (p-ISSN 2621-8437) version.

Before Submission
Author has to make sure that the manuscript has been prepared using the JFC's template. The manuscript should also have been carefully proofread. Any manuscript which does not meet the author guidelines, written in a different format, or has poor soundness of Indonesian or English, will be immediately rejected. Only manuscript which meets the JFC format will be processed further.

Online Submissions
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Announcements

Call For Papers

2026-04-20

CALL FOR PAPERS

Journal of Food and Culinary (JFC) aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of food and culinary.

Journal of Food and Culinary focuses on advancing knowledge in
• Food and entrepreneurship
• ⁠Business, Management and Marketing in food industry
• Distribution and retailing, including pricing, market models, labelling and branding
• Consumer choice, preferences and concerns
• Food supply, including supply chain and logistics
• Food and nutritional science
• Food safety and quality assurance system
• ⁠Food innovation and technology (processing, preservations, packaging)
• ⁠Halal food product and management
• Food and culinary tourism
• Gastronomy