Food Engineering Review publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including 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 considerations in food engineering; sustainability; and food engineering education.

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

Editor-in-Chief: 
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Editors:
Lilia Ahrné, University of Copenhagen, Denmark
Kezban Candoğan, Ankara University, Turkey
Christopher Doona, US Army - Natick Soldier RD&E Center, USA
Gustavo Gutiérrez, National Polytechnic Institute, Mexico
Kathiravan Krishnamurthy, Illinois Institute of Technology, USA
Antonio López-Gómez, Polytechnic University of Cartagena, Spain
Olga Martín-Belloso, University of Lleida, Spain
Anet Režek Jambrak, University of Zagreb, Croatia
Yrjö Roos, University College Cork, Ireland
Jorge Welti-Chanes, Tecnológico de Monterrey, Mexico
Editorial Board:
Stella Alzamora, University of Buenos Aires, Argentina
Cristina Añón, National University of La Plata, Argentina
V.M. Balasubramaniam, The Ohio State University, USA
Daniela Bermúdez-Aguirre, NASA, USA
Roman Buckow, CSIRO, Australia
Osvaldo Campanella, The Ohio State University, USA
Pilar Cano, CIAL, Spain
María G. Corradini, University of Guelph, Canada
Gülsün A. Evrendilek, Bolu Abbant Izzet Baysal University, Turkey
Giovanna Ferrari, University of Salerno, Italy
Federico Harte, Pennsylvania State University, USA
Volker Heinz, Institute of Food Technologies, Germany
Albert Ibarz, University of Lleida, Spain
Pablo Juliano, CSIRO, Australia
Gönül Kaletunç, The Ohio State University, USA
Sandra Kentish, University of Melbourne, Australia
Kai Knoerzer, CSIRO, Australia
Josef Kokini, Purdue University, USA
Xiaojun Liao, China Agricultural University, China
Huub Lelieveld, Unilever, The Netherlands
Patricia Lema, UDELAR, Uruguay
Michèle Marcotte, Agriculture and Agri-Food, Canada
Ganesan Narsimhan, Purdue University, USA
Viktor Nedović, University of Belgrade, Serbia
Maria Cristina Nicoli, University of Udine, Italy
Colm O’Donnell, University College Dublin, Ireland
Stefan Palzer, Nestlé, Switzerland
Micha Peleg, University of Massachusetts, USA
Laura Piazza, University of Milan, Italy
Predrag Putnik, University of Zagreb, Croatia
Shafiur Rahman, Sultan Qaboos University, Oman
Amauri Rosenthal, Embrapa Food Technology, Brazil
Shyam Sablani, Washington State University, USA
Fernanda San Martín, Purdue University, USA
John Shi, Agriculture and Agri-Food, Canada
Cristina Silva, Catholic University of Porto, Portugal
Ricardo Simpson, Santa María University, Chile
Paulo Sobral, University of Sao Paulo-Pirassununga, Brazil
Gipsy Tabilo-Munizaga, Universidad del Bio-Bio, Chile
Petros Taoukis, National Technical University of Athens, Greece
Sebnem Tavman, Ege University, Turkey
Brijesh Tiwari, Teagasc Food Research Centre, Ireland
Carole Tonello Sampson, Hiperbaric, Spain
Humberto Vega-Mercado, Sandoz-Novartis, USA
Eugène Vorobiev, University of Compiègne, France
Stavros Yanniotis, Agriculture University of Athens, Greece
Howard Zhang, USDA, USA
Weibiao Zhou, National University of Singapore