Food Engineering Reviews

Food Engineering Reviews 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.

Food Engineering Reviews 发表的文章涵盖当今食品科学研究的所有工程方面。该杂志重点关注经典和现代食品工程主题，探索食品加工的健康、营养和环境等基本因素。 随着时间的推移，从实验室到工业实施，推动该学科发展的趋势将被识别和讨论。讨论的主题范围广泛，包括食品加工中的运输现象；食品加工工程；食品的物理特性；食品纳米科学与纳米工程；食品设备设计；食品厂设计；模拟食品加工过程；微生物灭活动力学；保存技术；食品包装的工程方面；食品的保质期、储存和分销；食品加工中的仪表、控制和自动化；食品工程、健康与营养；食品工程中的能源和经济考虑；可持续性；和食品工程教育。