Food Engineering Reviews

Aims & Scope

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.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	7.6
2024	5.30

Journal Rank

Year	Value
2024	3182

Journal Citation Indicator

Year	Value
2024	1174

SJR (SCImago Journal Rank)

Year	Value
2024	1.278

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	78

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Engineering, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Nonthermal Plasma Inactivation of Food-Borne Pathogens

  Citation: 486

  Authors: N. N., B. K., K. S. M. S., P. J.

• Use of Essential Oils in Bioactive Edible Coatings: A Review

  Citation: 383

  Authors: Laura, María, Chelo, Amparo, Maite

• Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

  Citation: 381

  Authors: Verica, Bojana, Ana, Steva, Kata, Ana, Ivana, Draženka, Branko, Viktor

• Ultrasound-Assisted Extraction of Natural Products

  Citation: 366

  Authors: M. D., J. V., A., J. A.

• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

  Citation: 364

  Authors: J. A., A. T., S. N., A. L. B.

• Engineering Properties of Polymeric-Based Antimicrobial Films for Food Packaging: A Review

  Citation: 317

  Authors: Luis, Sumeet, Shyam S.

• Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

  Citation: 294

  Authors: S., T. K., P. V.

• Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

  Citation: 289

  Authors: Francesco, Giovanna, Gianpiero

• New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae

  Citation: 269

  Authors: Francisco J., Nabil, Eugène

• Applications of 3D Printing in Food Processing

  Citation: 265

  Authors: N., J. A., P., C.

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