Food Engineering Review publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
Transport phenomena in food processing
Food process engineering
Physical properties of foods
Food nano-science and nano-engineering
Food equipment design
Food plant design
Modeling food processes
Microbial inactivation kinetics
Preservation technologies
Engineering aspects of food packaging
Shelf life, storage and distribution of foods
Instrumentation, control and automation in food processing
Food engineering, health and nutrition
Energy and economic consideration in food engineering
Food engineering education