About the Journal
Grand Asian Journal of Food and Nutrition
Scope and Objectives
Grand Asian Journal of Food and Nutrition (GAJFN) is a peer-reviewed, open-access academic journal dedicated to advancing knowledge in the fields of food science, nutrition, and dietetics, with a particular focus on the Asian region and its diverse food systems.
Scope:
Grand Asian Journal of Food and Nutrition welcomes original research articles, review papers, short communications, and case studies covering (but not limited to) the following areas:
- Nutritional biochemistry and human metabolism
- Clinical and community nutrition
- Food composition and functional foods
- Traditional and indigenous food systems
- Nutritional epidemiology and public health
- Food safety, food toxicology, and risk assessment
- Advances in food processing and preservation techniques
- Diet-related non-communicable diseases (NCDs)
- Nutrigenomics and personalized nutrition
- Food security and sustainable food systems
- Innovations in dietary assessment and intervention programs
Objectives:
- To promote the dissemination of high-quality research in food and nutrition sciences, with a focus on issues relevant to Asia and other developing regions.
- To encourage interdisciplinary research integrating food science, nutrition, health policy, and sustainable development.
- To provide a scholarly platform for nutritionists, dietitians, researchers, academicians, and practitioners to exchange knowledge and evidence-based practices.
- To contribute to global efforts in addressing malnutrition, food insecurity, and the double burden of disease through scientific publishing.
To highlight culturally relevant and region-specific dietary patterns and their impact on human health
Current Issue
Vol. 1 No. 1 (2025): First Issue of Grand Asian Journal of Food and Nutrition
Acknowledgments
The successful launch of the Grand Asian Journal of Food and Nutrition (GAJFN) is the culmination of the collective effort, dedication, and support of numerous individuals and organizations. We extend our deepest gratitude to all who have contributed to turning this vision into a reality.
First and foremost, we are profoundly indebted to our Editorial Board Members, a distinguished group of international scholars and experts. Your unwavering commitment to academic excellence, your invaluable guidance in shaping the journal's scope and policies, and your willingness to dedicate time and expertise to the peer-review process form the very backbone of this initiative. We extend our sincere appreciation to our Publisher and the entire production team for their professionalism and diligence. Their expertise in managing the submission system, ensuring a smooth publication workflow, and maintaining the high standards of layout and design has been indispensable.
A special note of thanks is reserved for the future authors and researchers who will entrust us with their valuable work. It is through your pioneering research and insightful contributions in food science, nutrition, and dietetics that this journal will fulfill its mission of advancing knowledge. We also acknowledge the critical role of our peer reviewers. The rigorous, fair, and constructive feedback you will provide is essential in upholding the integrity and quality of the scholarship we publish. Your voluntary service is the cornerstone of the academic peer-review process. Our gratitude extends to the academic institutions, research centers, and scientific communities across Asia and the world for their encouragement and support. We hope this journal serves as a vital platform for collaboration and dialogue among you.
Finally, we acknowledge the rich and diverse food cultures and traditions of Asia that inspire our focus. It is our hope that the Grand Asian Journal of Food and Nutrition will contribute meaningfully to addressing the region's unique nutritional challenges and opportunities, promoting healthier and more sustainable food systems for all.
The launch of GAJFN is a beginning. We look forward to a journey of growth and discovery with the global community of food and nutrition scientists.
Published:
2025-09-11
