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This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food.

Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing.

New Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Research on the following specific processes is given priority:

Transport of liquid and solid foods
Heating and cooling processes
Refrigerated food storage
Food preservation processes
Food freezing and frozen food storage
Food concentration processes
Crystallization processes
Dehydration processes for foods
Frying processes
Membrane separation processes
Extrusion processes
Packaging processes
Non-thermal processes including irradiation processing, high pressure processing and minimal processing technologies
Cleaning and sanitation processes
Extraction processes with supercritical fluids
Process development and design
Process instrumentation and control including sensors