Aim & Scope

The scope of Advances in Food Engineering and Technology jounal covers a wide range of topics related to food processing, preservation, and quality assurance, including food chemistry, food microbiology, food safety, food packaging, food rheology, novel food processing technologies, food biotechnology, sensory analysis, and food product development. This journal welcomes original research articles, review papers, case studies, and technical notes that contribute significantly to the understanding and application of food engineering principles and technologies.

TOPICS:

• Advanced bioprocess technology applications
• Alternative Protein Sources
• Aseptic processing and packaging 
• Bio separation processes
• Biomechanics and tissue rheology
• Bioprocess practical
• Bioprocess technology
• Bioreactor design and control
• Contamination of food
• Dietary supplement
• Energy transformation and transfer
• Engineering properties of food materials
• Enzyme and DNA technology
• Food and health
• Food chemistry
• Food engineering and technology
• Food engineering operations
• Food machinery
• Food process engineering laboratory
• Food Processing and Preservation
• Food production and climate
• Food Safety Management Systems (FSMS)
• Food storage and transportation
• Impact of food production and food processing on the environment
• Industrial microbiology
• Numerical computations in food engineering
• Pesticides and nutrients food characterization
• Policies and regulations
• Postharvest engineering
• Quality, Safety and Risk in food
• Temperature control and traceability
• Thermodynamics