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