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Food and Bioprocess Technology

Food and Bioprocess Technology

An International Journal

Editor-in-Chief: Da-Wen Sun

ISSN: 1935-5130 (print version)
ISSN: 1935-5149 (electronic version)

Journal no. 11947

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Da-Wen Sun, Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland


Jorge Barros-Velazquez, Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Santiago de Compostela, Lugo, Spain

Associate Editors:

Paul McNulty, Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland

U.S. Shivhare, Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India

José António Couto Teixeira, Department of Biological Engineering, University of Minho, Braga, Portugal  


Editorial Board:

Karim Allaf, Laboratoire des Sciences de l’Ingénieur pour l’Environnement (LaSIE) - UMR 7356 CNRS, Université de La Rochelle, La Rochelle, France

Miguel Angel García Alvarado, Unidad de Investigacion y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Veracruz, Mexico

Stella Maris Alzamora, Department of Industries, Exact and Natural Sciences School, University of Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina                                       

Joseph Arul, Department of Food Science and Nutrition, Laval University, Quebec, Canada                                                                                  

Pedro Estevez Duarte Augusto, Food Processing Engineering, Department of Agri-food Industry, Food and Nutrition - LAN, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Brazil

Antonio Bevilacqua, Laboratory of Predictive Microbiology, Department SAFE, University of Foggia, Foggia, Italy

Daniel Cozzolino, Biosciences and Food Technology. RMIT University, Bundoora Campus, Melbourne, Australia   

Gabriele Di Giacomo, Department of Industrial and Information Engineering and Economics, Universitá Degli Studi Dell'Aquila, L'Aquila, Italy 

Adam Figiel, Department of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

Carlos Franco-Abuín, LHICA, College of Veterinary Sciences, University of Santiago, Lugo, Spain

José-Alberto Gallegos-Infante, TecNM/Technological Institute of Durango, Graduate School of Biochemical Engineering and Graduate School of Functional Foods, Durango, Mexico

Vicente M. Gómez-LópezUCAM Universidad Católica San Antonio de Murcia, Murcia, Spain    

Raquel Pinho Ferreira Guiné, CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal

Tomy J. Gutiérrez, National Scientific and Technical Research Council (CONICET), Institute of Research in Materials Science and Technology (INTEMA), Argentina

Yong HeCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, PR China

Werner B. Herppich, Leibniz-Institut für Agrartechnik und Bioökonomie e. V. (ATB), Potsdam, Germany 

Christian James, Food Refrigeration & Process Engineering Research Centre (FRPERC), Grimsby Institute of Further & Higher Education (GIFHE), Grimsby, North East Lincolnshire, UK

Michael G. Kontominas, Department of Chemistry, University of Ioannina, Ioannina, Greece

Alain LeBail, Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine, Nantes, France

Yingjian Lu, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu, PR China

John MawsonThe New Zealand Institute for Plant & Food Research Ltd., Hamilton, New Zealand               

Ida Idayu Muhamad, Bioprocess & Polymer Engineering Department, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia

Sueli Rodrigues, Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Fortaleza, Brazil                                                                                                      

Servet Gülüm Sumnu, Food Engineering Department, Middle East Technical University, Ankara, Turkey

Constantina TziaLaboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece  

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For authors and editors

  • Journal Citation Reports®
    2018 Impact Factor
  • 3.032
  • Aims and Scope

    Aims and Scope


    Food and Bioprocess Technology provides an effective and timely platform for researchers in universities, research institutions, and industries to publish cutting-edge high quality original papers in the engineering and science of all types of processing technologies, involved from the beginning of the food supply source to the dinner table of the consumers. It aims to be a leading international journal for the multidisciplinary agri-food research community.

    The journal is especially interested in experimental or theoretical research findings that have the potential for the agri-food industry to improve process efficiency, enhance product quality and extend the shelf-life of fresh and processed agri-food products. Critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing are particularly welcome. Short communications for rapidly disseminating preliminary results, letters to the Editor discussing recent developments and controversy, and book reviews will also be published.

    The scope of the journal covers the following main topic areas:

    • Technologies for ripeness, quality, damage and disease assessment and prediction
    • Grading and classification techniques
    • Postharvest treatments, value-addition, and traceability
    • Agricultural and horticultural products processing technologies
    • Properties of foods and agricultural products
    • Sensors, sensing technology and process control
    • Mathematical modeling and simulation
    • Design and production of novel foods
    • Product monitoring in the supply chain
    • Thermal processing, chilling and freezing
    • Drying technology and dehydration processes
    • Separation and purification processes
    • Non-thermal processing and emerging technologies
    • Preservation, storage, and distribution
    • Packaging and labeling
    • Engineering of food biotechnological processes
    • Engineering for food safety and security
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