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Food Science & Nutrition | Food Engineering Reviews - incl. option to publish open access (Editorial Board)

Food Engineering Reviews

Food Engineering Reviews

Editor-in-Chief: Gustavo V. Barbosa-Cánovas

ISSN: 1866-7910 (print version)
ISSN: 1866-7929 (electronic version)

Journal no. 12393

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Gustavo V. Barbosa-Cánovas, Washington State University, USA



Lilia Ahrné, University of Copenhagen, Denmark

Olga Martín-Belloso, University of Lleida, Spain

Christopher Doona, US Army - Natick Soldier RD&E Center, USA

Kathiravan Krishnamurthy, Illinois Institute of Technology, USA

Yrjö Roos, University College Cork, Ireland

Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico


Editorial Board:


Stella Alzamora, University of Buenos Aires, Argentina

V.M. Balasubramaniam, The Ohio State University, USA

Daniela Bermúdez-Aguirre, NASA, USA

Roman Buckow, CSIRO, Australia

Osvaldo Campanella, Purdue University, USA

Kezban Candoğan, Ankara University, Turkey

Pilar Cano, CIAL, Spain

María G. Corradini, University of Massachusetts, USA

Giovanna Ferrari, University of Salerno, Italy

Gustavo Gutiérrez, National Polytechnic Institute, Mexico

Federico Harte, Pennsylvania State University, USA

Volker Heinz, Institute of Food Technologies, Germany

Albert Ibarz, University of Lleida, Spain

Pablo Juliano, CSIRO, Australia

Gönül Kaletunç, The Ohio State University, USA

Sandra Kentish, University of Melbourne, Australia

Kai Knoerzer, CSIRO, Australia

Josef Kokini, Purdue University, USA

Xiaojun Liao, China Agricultural University, China

Huub Lelieveld, Unilever, The Netherlands

Patricia Lema, UDELAR, Uruguay

Antonio López, Polytechnic University of Cartagena, Spain

Michèle Marcotte, Agriculture and Agri-Food, Canada

Ganesan Narsimhan, Purdue University, USA

Viktor Nedović, University of Belgrade, Serbia

Maria Cristina Nicoli, University of Udine, Italy

Colm O’Donnell, University College Dublin, Ireland

Stefan Palzer, Nestlé, Switzerland

Micha Peleg, University of Massachusetts, USA

Laura Piazza, University of Milan, Italy

Shafiur Rahman, Sultan Qaboos University, Oman

Amauri Rosenthal, Embrapa Food Technology, Brazil

Shyam Sablani, Washington State University, USA

Fernanda San Martín, Purdue University, USA

John Shi, Agriculture and Agri-Food, Canada

Cristina Silva, Catholic University of Porto, Portugal

Ricardo Simpson, Santa María University, Chile

Irina Smetanska, Hochschule Weihenstephan-Triesdorf, Germany

Paulo Sobral, University of Sao Paulo-Pirassununga, Brazil

Gipsy Tabilo-Munizaga, Universidad del Bio-Bio, Chile

Petros Taoukis, National Technical University of Athens, Greece

Sebnem Tavman, Ege University, Turkey

Brijesh Tiwari, Teagasc Food Research Centre, Ireland

Carole Tonello Sampson, Hiperbaric, Spain

Humberto Vega-Mercado, Sandoz-Novartis, USA

Eugène Vorobiev, University of Compiègne, France

Stavros Yanniotis, Agriculture University of Athens, Greece

Noemi Zaritzky, National University of La Plata, Argentina

Howard Zhang, USDA, USA

Weibiao Zhou, National University of Singapore

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For authors and editors

  • Journal Citation Reports®
    2016 Impact Factor
  • 3.571
  • Aims and Scope

    Aims and Scope


    Food Engineering Reviews will publish reviews covering all aspects of food engineering. Papers will concentrate on the classic as well as modern novel food engineering topics that consider the health, nutritional, and environmental aspects of food processing to be essential factors in today’s food industry. With an eye to the future, the journal will further focus on critical reviews of relevant topics identifying and discussing the trends that will drive the discipline over time. The scope, therefore, encompasses, but is not restricted to the following areas:

    • 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
    • Food engineering education
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