Overview

The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Articles should address sustainability of process technology and means to reduce energy/water waste and consumption.


Aims and Scope

The Journal of Food Process Engineering publishes original research on the applications of engineering principles and physics concepts to food and food processes. This includes development of novel food processes and products, use of mathematical models to describe and enable scaling-up of food manufacturing processes. Manuscripts should provide clear evidence of how the results reported in the manuscript uniquely contribute to the advancement of food processing technologies and process engineering knowledge.

Manuscripts reporting research primarily in food chemistry, product formulation and optimization, biochemistry, sensory analysis, microbiology, and nutrition should be directed to other journals that specialize in such topics. Manuscripts should demonstrate a robust experimental design and statistical analysis. Submissions that merely confirm existing published data will not be accepted.

JFPE covers a range of topics, including the following:

  • Transport of liquid and solid foods
  • Engineering properties of foods, ingredients, and biological materials
  • Heating and cooling processes
  • Food process design, development, and validation of various nonthermal and advanced thermal processes
  • Unit operations in food processing, including separation and concentration, heating and cooling, mixing, drying, evaporation, and extrusion
  • Mathematical modeling of food processes
  • Cleaning, disinfection, and sanitation processes
  • Process technological engineering solutions for produce safety
  • Process instrumentation and control, including sensors for the detection and identification of compounds/contaminants in food safety and quality
  • Decarbonization of food processes, food process sustainability, circular economy, engineering approaches for loss reduction and waste valorization
  • Application of machine learning and AI in food processing
  • Packaging processes, including modified Atmosphere Packaging and intelligent packaging
  • Nanotechnology applications to food processes (nano sensors, new process technologies, sensors)

Keywords

Food processing and packaging, engineering, post-production, food storage


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