About the Journal
The Journal of Nutrition and Culinary (GIZIKU) is a national scientific journal that publishes research articles in community nutrition, clinical nutrition, industrial nutrition, and culinary development. Journal of Nutrition and Culinary (GIZIKU) is published two times a year (May and December). Journal of Nutrition and Culinary (GIZIKU) published by Nutrition Study Program, Singaperbangsa University, Karawang. Therefore, GIZIKU also continues to invite writers to contribute articles, particularly those that are the results of contemporary research in the nutrition and culinary fields.
Focus and Scope
Jurnal Giziku accepts review articles and original research. The scope of the Giziku journal includes:
- Community nutrition
- Culinary nutrition
- Clinical nutrition
- Culinary application
Frequency of Issue
The Nutrition and Culinary Journal (GIZIKU) is published every six months in May and December.
Volume X, Number 1, Year Y: published in May.
Volume X, Number 2, Year Y: published in December.
Open Access Policy
This journal provides open access which in principle makes research freely available to the public and would support the global exchange of knowledge widely.
