The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and physics concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Read by researchers, food, agricultural, biological, and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. JFPE covers a range of topics, including:Transport of liquid and solid foodsHeating and cooling processesFood freezing and frozen food storageFrying processesMembrane separation processesNew and improved extrusion processesPackaging processes including Modified Atmosphere Packaging and intelligent packagingNon-thermal processes including irradiation processing, high pressure processing and other high pressure based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies. Articles highlighting innovative combinations of nonthermal or thermal-nonthermal technologies for food manufacturing are also welcome.Cleaning and sanitation processesProcess engineering technological solutions for produce safetyProcess development and designProcess instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality. Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors)Use of biotechnology to improve food processesAdvanced processing technologies to improve food safety, quality, nutrition, and reduce food wasteGreen, clean, and sustainable process technology

《食品加工工程雜志》發(fā)表了關(guān)于工程原理和物理概念在食品和食品加工中應(yīng)用的最佳原創(chuàng)研究，重點是過程模擬，包括描述過程的數(shù)學模型，并允許擴大食品制造過程。由研究人員、食品、農(nóng)業(yè)、生物和化學工程師以及工業(yè)專家閱讀，這是唯一專門研究食品加工工程方面的國際期刊。JFPE涵蓋了一系列主題，包括：液體和固體食品的運輸加熱和冷卻過程食品冷凍和冷凍食品儲存油炸過程膜分離工藝新的和改進的擠壓工藝包裝工藝包括改性氣氛包裝和智能包裝非熱處理包括輻照處理、高壓處理和其他高壓技術(shù)、脈沖電場、食品保存中氣體的應(yīng)用、紫外線、超聲波、過濾、冷等離子體和其他類似的最小處理技術(shù)。文章強調(diào)創(chuàng)新組合的非熱或熱非熱食品制造技術(shù)也受到歡迎。清潔和衛(wèi)生過程生產(chǎn)安全過程工程技術(shù)解決方案過程開發(fā)與設(shè)計過程儀表和控制，包括用于檢測和識別食品安全和質(zhì)量中污染物的傳感器。納米技術(shù)在食品加工中的應(yīng)用（納米傳感器、新原料、新工藝技術(shù)、傳感器）利用生物技術(shù)改進食品加工改進食品安全、質(zhì)量、營養(yǎng)和減少食品浪費的先進加工技術(shù)綠色、清潔、可持續(xù)的工藝技術(shù)