The journal publishes original research and review papers on any subject at the interface between food science and engineering.
Topics of interests include but are not limited to: the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials, particularly those of relevance to industry, including: engineering properties of foods; food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
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