The Journal of Food Process Engineering publishes original research on the applications of engineering principles and physics concepts to food and food processes. This includes development of novel food processes and products, use of mathematical models to describe and enable scaling-up of food manufacturing processes. Manuscripts should provide clear evidence of how the results reported in the manuscript uniquely contribute to the advancement of food processing technologies and process engineering knowledge.

Manuscripts reporting research primarily in food chemistry, product formulation and optimization, biochemistry, sensory analysis, microbiology, and nutrition should be directed to other journals that specialize in such topics. Manuscripts should demonstrate a robust experimental design and statistical analysis. Submissions that merely confirm existing published data will not be accepted.

JFPE covers a range of topics, including the following:

Transport of liquid and solid foods
Engineering properties of foods, ingredients, and biological materials
Heating and cooling processes
Food process design, development, and validation of various nonthermal and advanced thermal processes
Unit operations in food processing, including separation and concentration, heating and cooling, mixing, drying, evaporation, and extrusion
Mathematical modeling of food processes
Cleaning, disinfection, and sanitation processes
Process technological engineering solutions for produce safety
Process instrumentation and control, including sensors for the detection and identification of compounds/contaminants in food safety and quality
Decarbonization of food processes, food process sustainability, circular economy, engineering approaches for loss reduction and waste valorization
Application of machine learning and AI in food processing
Packaging processes, including modified Atmosphere Packaging and intelligent packaging
Nanotechnology applications to food processes (nano sensors, new process technologies, sensors)