Springer

Food Engineering Reviews

(ISSN 1866-7929)

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