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Objective 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.
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
Mathematical modeling and software development for food processing purposes
Article formats Research articles and reports, book reviews
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Founding Editor and Editor-in-Chief Professor Xiao Dong Chen, Head, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Sciences, Soochow University; 199 Ren-Ai Rd., Suzhou Industrial Park, Suzhou, Jiangsu 215123; P.R. China; Phone: +86-512-6588 2767; Fax: +86-512-6588 2767; email@example.com
Associate Editors of IJFE Mathematical Modelling Associate Professor Mark Nelson, School of Mathematics and Applied Statistics, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522; Phone: (61)-2-4221-4400; (61)-2-4221-4845; firstname.lastname@example.org; http://www.uow.edu.au/~mnelson/
Rheology Professor Ruben Mercadé-Prieto, School of Engineering, Nazarbayev University, 53, Kabanbay Batyr Avenue, Astana 010000 Kazakhstan; Phone: +7 705 671 6340; Email: email@example.com
Heat, Mass Transfer and Mathematical modelling Dr. Aditya Putranto, School of Chemistry and Chemical Engineering, Queens University Belfast, United Kingdom; firstname.lastname@example.org
Food and Bioprocess Engineering Associate Professor Nan Fu, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Sciences, Soochow University; 199 Ren-Ai Rd., Suzhou Industrial Park, Suzhou, Jiangsu 215123; P.R. China; Phone: +86-512-6588 3267; email@example.com;
Food Processing Assistant Professor Anna Michalska, Institute of Agricultural Engineering, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences; Poland; firstname.lastname@example.org
Guest Editor Associate Professor Eleonora Bottani, Department of Industrial Engineering, University of Parma; viale G.P.Usberti 181/A, 43124 Parma; Italy; Phone: +39 0521 905872; email@example.com
International Editorial Board Members Professor Ravindra Pogaku, Professor of Chemical Engineering, The University of South Carolina, Columbia, South Carolina 29201, United States of America; firstname.lastname@example.org; Professor José Miguel Aguilera, Department of Chemical and Bioprocess Engineering, College of Engineering, Pontificia Universidad Católica de Chile; Vicuña Mackenna 4860, P.O. Box 306, Santiago 22; Chile; Phone: +56-2-686-4254; Fax: +56-2-686-5803; email@example.com; Professor V.M. (Bala) Balasubramaniam, Department of Food Science & Technology, The Ohio State University; 333 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus, OH 43210-1007; Phone: 614-292-1732; Fax: 614-292-0218; Website: http://works.bepress.com/bala; E-mail: firstname.lastname@example.org Dr. Bipan Bansal, Fonterra Co-operative Group Limited, Dairy Farm Road, Private Bag 11029; Palmerston North, New Zealand; Tel : +64 6 350 4600 x 7078; Fax: +64 6 356 1476; E-mail : email@example.com; http://works.bepress.com/bipan_bansal; http://www.fonterra.com Professor Jose J. Benedito, Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Valencia; Camino de Vera s/n, 46022 – Valencia (España); Tel: +34-96-3879366; Fax:+34-96-3879839; firstname.lastname@example.org; Professor Bhesh Bhandari, School of Land and Food Sciences, University of Queensland; St. Lucia QLD 4072; Tel.: +61-07 33469192; Fax: +61-07 33651177; email@example.com; Associate Professor Su-Ling Brooks, Department of Process Engineering and Applied Science, Dalhousie University; P.O. 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Sablani, Department of Biological Systems Engineering, Washington State University, Pullman, WA USA; Tel.: +1 5093357745; Fax: +1 5093352722; firstname.lastname@example.org Professor Juming Tang, WSU IMPACT Fellow of Food Engineering, Department of Biological Systems Engineering, Washington State University; Pullman, WA, 99164-6120; Tel: 509-335-2140; Fax: 509-335-2722; email@example.com; http://www.microwaveheating.wsu.edu/ Prof. Ian Wilson, Department of Chemical Engineering, University of Cambridge; New Museums Site Pembroke Street; Cambridge CB2 3RA, United Kingdom; Tel.: +44-1223-334791; Fax: +44-1223-334796; Website: http://www.cheng.cam.ac.uk; firstname.lastname@example.org Dr. Long Yu (FRACI), CSIRO, Manufacturing and Infrastructure Technology; Clayton South, Melbourne, Vic. 3169, Australia; Tel: +61-3-9545 2797; Fax: +61-3-9544 1128; email@example.com; Professor Weibiao Zhou, Food Science and Technology Programme; Department of Chemistry, National University of Singapore; Science Drive 4, Singapore 117543; Tel.: +65 6874 3501; Fax: +65 6775 7895; Website: http://works.bepress.com/weibiao_zhou; firstname.lastname@example.org
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