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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
  • 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
  1. AGRICOLA
  2. Baidu
  3. CAB Abstracts
  4. CLOCKSS
  5. CNKI
  6. CNPIEC
  7. Chemical Abstracts Service (CAS)
  8. Current Contents/Agriculture, Biology & Environmental Sciences
  9. Dimensions
  10. EBSCO
  11. EI Compendex
  12. Google Scholar
  13. IFIS Publishing
  14. INIS Atomindex
  15. INSPEC
  16. Japanese Science and Technology Agency (JST)
  17. Naver
  18. OCLC WorldCat Discovery Service
  19. Portico
  20. ProQuest
  21. SCImago
  22. SCOPUS
  23. Science Citation Index Expanded (SCIE)
  24. Semantic Scholar
  25. TD Net Discovery Service
  26. UGC-CARE List (India)
  27. Wanfang
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