FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.

The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:

Biotechnology and Bioprocessing
• Biocatalysis and biotransformations
• Biocompatible materials and scaffolds
• Bioprocess modelling and optimization
• Bioreactor design and control
• Bioseparation
• Fermentation and bioreactor design
• Microbial physiology and metabolic engineering
• Product formulation
• Scale-up and preservation technology

Biorefining and Integrated Bioresource Engineering
• Process integration of biorefineries
• Feedstock fractionation and separation in relation to biorefinery integration
• Biorefineries and the Food-Energy-Water nexus
• Biorefinery value chain optimisation
• Integration of biorefinery concepts with food processing
• New functional food ingredients and non-food materials made feasible through the biorefinery context
• Biorefinery sustainability metrics
• Dynamic modelling and analysis of biorefinery systems

Food and Drink Process Engineering
• Engineering for food safety
• Environmental issues in food manufacture
• Minimal processing techniques
• Packaging
• Plant, process and product design
• Processing and microstructure interactions
• Unit operations, process modelling and optimization in food engineering

Hygienic Manufacture and Product Safety
• Fouling and cleaning
• Good manufacturing practice
• Hazard analysis
• Heating and cooling methods, including freezing, pasteurization and thermal sterilization
• Hygienic design
• Non-thermal processes
• Process Analytical Technology (PAT)
• Regulation and validation

Papers should be written in precise and concise English. Guidance on writing is available in the following open access articles:

https://www.sciencedirect.com/science/article/pii/S0008622307003545
https://www.sciencedirect.com/science/article/pii/S0008622308000122
https://www.sciencedirect.com/science/article/pii/S0008622308001723
https://www.sciencedirect.com/science/article/pii/S0008622310002927
https://www.sciencedirect.com/science/article/pii/S0008622311005525

The Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field.
FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:

• That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models;
• Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation;
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves;
• Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material;
• Containing only chemical analyses of biological materials or foodstuffs;
• Primarily concerned with food formulation;
• That are primarily concerned about sensory evaluation and colour

Review Papers
Short Communications

Editors in Chief
Professor Nigel Titchener-Hooker
University College London, London, United Kingdom
Professor D. Ian Wilson
University of Cambridge, Cambridge, United Kingdom
Editorial Consultants
Professor John Perkins
The University of Manchester, Manchester, United Kingdom
Professor Stephen Richardson
Imperial College London, London, United Kingdom
Biotechnology and Bioprocessing
Dr. Daniel Bracewell
University College London, London, United Kingdom
Professor Paul Christakapoulos
Lulea University of Technology, Luleå, Sweden
Professor Conan Fee
University of Canterbury, Christchurch, New Zealand
Assoc. Professor John Kavanagh
The University of Sydney, Sydney, New South Wales, Australia
Dr. Vinod Kumar
Cranfield University, Cranfield, Bedford, United Kingdom
Professor Susanna Leong
Singapore Institute of Technology Department of Chemical Engineering, Singapore, Singapore
Professor Marco Palomares
Consortium of the Technological and Higher Education Institute of Monterrey, Mexico
Dr. Marcel Ottens
TU Delft, Delft, Netherlands
Dr. Beng Ti Tey
Monash University - Malaysia Campus, Bandar Sunway, Malaysia
Professor Owen Thomas
University of Birmingham, Birmingham, United Kingdom
Professor Nik Willoughby
Heriot-Watt University, Edinburgh, United Kingdom
Biorefining and Integrated Bioresource Engineering
Professor Grant Campbell
University of Huddersfield, Huddersfield, United Kingdom
Dr. Jason P. Hallett
Imperial College London, London, United Kingdom
Dr. Elias Martinez
Mexican Petroleum Institute, Ciudad de Mexico, Mexico
Dr. Jhuma Sadhukhan
University of Surrey Centre for Environment and Sustainability, Guildford, United Kingdom
Food and Drink Process Engineering
Dr. Serafim Bakalis, PhD
University of Nottingham Department of Chemical and Environmental Engineering, Nottingham, United Kingdom
Professor Andrew Bayly
University of Leeds, Leeds, United Kingdom
Professor Pedro Bouchon, PhD
Pontificia Universidad Católica de Chile, Chemical and Bioprocess Engineering, Chile
Dr. John Chew
University of Bath, Bath, United Kingdom
Professor Ashim Datta
Cornell University, Ithaca, New York, United States
Dr. Marcello Fidaleo
University of Tuscia, Viterbo, Italy
Dr. Charis Galanakis
Galanakis Laboratories, Chania, Greece
Professor Bryony James
The University of Auckland, Auckland, New Zealand
Professor Ulrich Kulozik
Technical University of Munich School of Life Sciences Weihenstephan, Freising, Germany
Professor Tim Langrish
The University of Sydney, Sydney, New South Wales, Australia
Dr. Nyuk Ling Chin
Putra Malaysia University, Serdang, Malaysia
Dr. Maria P. Fernández-Ronco
Independent Researcher, Switzerland
Professor Keshavan Niranjan
University of Reading, Reading, United Kingdom
Dr. Cordelia Selomulya
Monash University, Clayton, Victoria, Australia
Dr. Fotios Spyropoulos
University of Birmingham, Birmingham, United Kingdom
Dr. Andrew Stapley
Loughborough University, Loughborough, United Kingdom
Dr. Petros Taoukis
National Technical University of Athens, Athens, Greece
Dr. Johan Verbeek
The University of Auckland, Auckland, New Zealand
Hygienic Manufacture and Product Safety
Dr. Thierry Bénézech
French National Institute for Agricultural Research, Paris, France
Dr. Marc Mauermann
Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
Dr. Ken Morison
University of Canterbury, Christchurch, New Zealand
Dr. Kathryn Vagg-Whitehead
Manchester Metropolitan University, Manchester, United Kingdom