The Asian Journal of Food and Agro-Industry was conceived to
provide a forum for researchers and others working in this field that is of critical importance to the
economies of so many countries in Asia. It was decided that use of modern information
technology would allow for easier submission and access by readers, while keeping costs
to a minimum. Commencing in 2010, AJOFAI will be published six times annually.
AJOFAI offers an Open Access publishing avenue for scientists and researchers in Asia,
or for research work of direct relevance to Asia. Topics covered by the journal include
food science, technology, engineering, processing, microbiology, analysis, safety, chemistry,
postharvest, handling, beverages, including wine and yeast, packaging, drying, nutrition,
animal feed, biotechnology for food, standards, economics, policy and education.
Titles of articles are posted in the contents page (Issues) as soon as they have been received,
following any necessary editing. Titles will appear in black. They are then subjected to review and,
once this is complete, are uploaded to this site as a PDF file, with blue replacing the black title.
No print copy of the journal is issued and copyright remains with the author(s). Choosing Open
Access allows for rapid publication and exposure to a wider readership. There are no charges
or fees for publication.
AJOFAI is produced as a collaborative project between King Mongkut’s University of Technology
Thonburi (KMUTT), the Agro-Industry Council Association of Thailand, Rajamangala University of
Technology Lanna (RMUTL) and the University of Battambang in Cambodia. The Journal also publishes
contributions from the Philippine’s Association of Food Technologists (PAFT).
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