De Gruyter

International Journal Of Food Engineering

(ISSN 1556-3758)

About this journal

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.

Topics

Novel processes and novel concepts in food engineering – Dr. Nan Fu, Dr. C. Anandharamakrishnan

Food microstructure development and characterization – Dr. C. Anandharamakrishnan, Dr. Zhili Wan, Dr. Anna Michalska-Ciechanowska

Food biotechnology – Dr. Nan Fu, Dr. Agus Saptoro

Heat, mass transfer and fluid flow in food processing – Dr. Aditya Putranto, Dr. Marek Jakubowski

Application of artificial intelligence in food engineering and research, except those only applying neural networks for optimization purposes – Dr. Marek Jakubowski, Dr. Mark Nelson

Mathematical modeling and software development for food processing purposes - Dr. Aditya Putranto, Dr. Mark Nelson

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

Article formats

Research articles, short communications, letters to the editor, critical reviews, and hypotheses

Information on submission process

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