The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

All submissions to the journal must be submitted online at http://ees.elsevier.com/jfoodeng/.

For more information about submission:
http://www.elsevier.com/journals/journal-of-food-engineering/0260-8774/guide-for-authors.