International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
⚡ Speed vs Prestige
How does this journal balance review speed with impact level?
Food Drying and ModelingFood composition and propertiesMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food SystemsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsPostharvest Quality and Shelf Life ManagementFreezing and Crystallization Processes