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ObjectiveInternational 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.
Future-foods-oriented processing methods and technologies, including food structuring methods, sustainable food manufacturing, engineered food colloids, 3D food printing, and food matrix design to control sensory perception – Dr. Zhili Wan, Dr. Nan Fu
Research articles, short communications, letters to the editor, critical reviews, and hypotheses
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