International Journal of Food Engineering and Technology

Aims and Scope

International Journal of Food Engineering and Technology (ISSN Online: 2640-1584, ISSN Print: 2640-1576) is an international journal that publishes innovative papers in the fields of food engineering, microstructure development and characterization, food processing, food biotechnology, technology, packaging and engineering of foods and food products, food quality, food handling. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes.
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.

The topics related to this journal include but are not limited to:

  • Food engineering and technology
  • Bioprocess technology
  • Engineering properties of food materials
  • Bioreactor design and control
  • Numerical computations in food engineering
  • Advanced bioprocess technology applications
  • Enzyme and DNA technology
  • Policies and regulations
  • Contamination of food
  • Pesticides and nutrients food characterization
  • Energy transformation and transfer
  • Postharvest engineering
  • Industrial microbiology
  • Food process engineering laboratory
  • Food engineering operations
  • Bio separation processes
  • Bioprocess practical
  • Impact of food production and food processing on the environment
  • Food production and climate
  • Temperature control and traceability
  • Biomechanics and tissue rheology
  • Thermodynamics

Guidelines for preparing your manuscript can be found in the Manuscript Preparation Guidelines. Once your manuscript is ready, you may proceed to the Submission page to complete the process.