Journal of Food Engineering R&D
ISSN:2490-4252
Journal of Food Engineering R&D
The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing 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; sustainability; and Food engineering education.
Food Engineering R&D Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing 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; sustainability; and Food engineering education.
Hot Topics :
Food process engineering;
Physical properties of foods;
Food nano-science and nano-engineering;
Food equipment design;
Food plant design;
Water.
Modeling food processes;
Microbial inactivation kinetics;
Preservation technologies;
Engineering aspects of food packaging;
Control and automation in food processing;
Food engineering, health and nutrition;
Economic consideration in food Engineering;
Sustainability;
Food engineering education.
Biology.
Editors
Dr. G.Anbalagan, Asst. Regional Director IGNOU, Regional Centre, Sikkandar Chavvadi.
Bhesh Bhandari
University of Queensland, Brisbane, Queensland, Australia
Email Bhesh Bhandari
Judith Evans
London South Bank University, Bristol, England, UK
Email Judith Evans
Milan Houska
Food Research Institute Prague, Prague 10, Czech Republic
Email Milan Houska
Keshavan Niranjan
University of Reading, Reading, UK
Email Keshavan Niranjan
Hosahalli Ramaswamy
McGill University, Ste Anne de Bellevue, Quebec, Canada
Email Hosahalli Ramaswamy
Mukund Karwe
Rutgers University, New Brunswick, New Jersey, USA
Email Mukund Karwe
Editorial Board Members
J.M. Aguilera
Pontificia Universidad Católica de Chile, Santiago, Chile
L. Ahrne
SIK, The Swedish Institute for Food & Biotechnology, Gothenburg, Sweden
J.M. Barat
Universitat Politècnica de València, Valencia, Spain
J. Blahovec
Czech University of Life Sciences, Suchdol, Czech Republic
H. Chen
U.S. Department of Agriculture (USDA), Washington, District of Columbia, USA
M. Cheryan
University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
J. Chirife
Facultad de Ciencias Agrarias, Buenos Aires, Argentina
Y.H. Choi
Kyungpook National University, Daegu, South Korea
I. de Oliveira Moraes
Sao Paulo, Brazil
F. Erdogdu
Ankara University, Ankara, Turkey
M. Farid
University of Auckland, Auckland, New Zealand
K. Fikiin
Technical University of Sofia, Sofia, Bulgaria
P. Fito
Universitat Politècnica de València, Valencia, Spain
P.J. Fryer
University of Birmingham, Birmingham, England, UK
R. Hartel
University of Wisconsin at Madison, Madison, USA
R. Mascheroni
Universidad Nacional de La Plata, La Plata, Argentina
B. McKenna
University College Dublin, Dublin, Ireland
M. Moresi
Università degli Studi della Tuscia, Viterbo, Italy
A. N. Murray
Fourways, South Africa
P. Nesvadba
Rubislaw Consulting Ltd, Aberdeen, Scotland, UK
B. Nicolai
Katholieke Universiteit Leuven, Belgium
R.Y. Peng
Hungkuang University, Shalu County, Taiwan, ROC
Q.T. Pham
University of New South Wales, Sydney, New South Wales, Australia
G.S.V. Raghavan
Macdonald College, Ste Anne de Belleville, Quebec, Canada
N.K. Rastogi
Central Food Technological Research Institute, Mysore, India
S. Saguy
Hebrew University of Jerusalem, Rehovot, Israel
G.D. Saravacos
National Technical University of Athens (NTUA), Athens, Greece
G. Schleining
Universitat für Bodenkultur Wien (BOKU), Wien, Austria
C.L.M. Silva
Universidade Católica Portuguesa, Porto, Portugal
R. Simpson
Universidad Técnica Federico Santa María, Valparaíso, Chile
W.E.L. Spiess
Max-Rubner-Institut; Federal Institute for Nutrition, Karlsruhe, Germany