Food Engineering Reviews

Journal Title

Food Engineering Reviews

FOOD ENG REV

ISSN / eISSN

1866-7910 / 1866-7929

Aims and Scope

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.

Subject Area

FOOD SCIENCE & TECHNOLOGY

CiteScore

11.50 View Trend

CiteScore Ranking

Category	Quartile	Rank
Engineering - Industrial and Manufacturing Engineering	Q1	#26/355

Web of Science Core Collection

Science Citation Index Expanded (SCIE)	Social Sciences Citation Index (SSCI)
Indexed	-

Category (Journal Citation Reports 2023)	Quartile
FOOD SCIENCE & TECHNOLOGY - SCIE	Q1

H-index

37

Country/Area of Publication

UNITED STATES

Publisher

Springer US

Publication Frequency

4 issues per year

Year Publication Started

2009

Annual Article Volume

28

Open Access

NO

Contact

ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, United States, NY, 10004