Food Engineering Aspects / Aims and Scope

Food Engineering Aspects Journal publishes the best original research on applications of engineering principles and physics concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Read by researchers, food, agricultural, biological, and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. It publishes reviews, research papers, and communications. Our aim is to encourage practitioners and researchers to publish their experimental and theoretical results in as much detail as possible.

The scope of the Journal includes but is not limited to the following fields:

  • Novel processes and novel concepts in food engineering

  • Transport of liquid and solid foods

  • Heating and cooling processes

  • Food freezing and frozen food storage

  • Frying processes

  • Heat, mass transfer, and fluid flow in food processing

  • Mathematical modeling and software development for food processing purposes

  • New and improved extrusion processes

  • Packaging processes including Modified Atmosphere Packaging and intelligent packaging

  • Non-thermal processes including irradiation processing, high-pressure processing, and other high pressure-based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies.

  • Cleaning and sanitation processes

  • Process engineering technological solutions for produce safety

  • Process development and design

  • Process instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality.

  • Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors)

  • Use of biotechnology to improve food processes

  • Economics of food engineering and statistical and theoretical analysis

  • Future-foods-oriented processing methods and technologies, including food structuring methods, sustainable food manufacturing, engineered food colloids, 3D food printing, and food matrix design to control sensory perception

  • Advanced processing technologies to improve food safety, quality, nutrition, and reduce food waste

  • Green, clean, and sustainable process technology