Overview
Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing 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 consideration in food engineering; sustainability; and Food engineering education.
- Editor-in-Chief
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- Gustavo Barbosa-Cánovas
- Impact factor
- 6.6 (2022)
- 5 year impact factor
- 7.1 (2022)
- Submission to first decision (median)
- 16 days
- Downloads
- 230,605 (2023)
Latest articles
Journal information
- Electronic ISSN
- 1866-7929
- Print ISSN
- 1866-7910
- Abstracted and indexed in
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- AGRICOLA
- Baidu
- CAB Abstracts
- CLOCKSS
- CNKI
- CNPIEC
- Chemical Abstracts Service (CAS)
- Current Contents/Agriculture, Biology & Environmental Sciences
- Dimensions
- EBSCO
- EI Compendex
- Google Scholar
- IFIS Publishing
- INIS Atomindex
- INSPEC
- Japanese Science and Technology Agency (JST)
- Naver
- OCLC WorldCat Discovery Service
- Portico
- ProQuest
- SCImago
- SCOPUS
- Science Citation Index Expanded (SCIE)
- Semantic Scholar
- TD Net Discovery Service
- UGC-CARE List (India)
- Wanfang
- Copyright information
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© Springer Science+Business Media, LLC, part of Springer Nature