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).

AJOFAI is indexed in the Global Health and CAB Abstracts database and the Directory of Open Access Journals, as well as ThaiScience. Selected articles are also include in the GetCited database.
To contact us :
Email : asianfoodjournal@gmail.com

P.O. Box 51,
Ratburana, Bangkok 10140