International Journal of Food Engineering

Aims & Scope

International Journal of Food Engineering is devoted to engineering disciplines related to processing foods.

The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes.

Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.

Topics: -Heat, mass transfer and fluid flow in food processing- Food microstructure development and characterization- Application of artificial intelligence in food engineering research and in industry- Food biotechnology- Mathematical modeling and software development for food processing purposes

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	1.4
2024	1.60

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	41

Journal Rank

Year	Value
2024	13738

Journal Citation Indicator

Year	Value
2024	431

SJR (SCImago Journal Rank)

Year	Value
2024	0.402

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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 Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology and 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.

• Starch–PVA Nanocomposite Film Incorporated with Cellulose Nanocrystals and MMT: A Comparative Study

  Citation: 102

  Authors: Nooshin, Babak, Hadi, Hadi

• Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode

  Citation: 97

  Authors: Om, Anil

• Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials

  Citation: 72

  Authors: Feng, Wang, Li, Zhou, Meng

• Pullulan – Biopolymer with Potential for Use as Food Packaging

  Citation: 71

  Authors: Karolina, Katarzyna, Małgorzata

• Significance of Temperature and Humidity Control for Agricultural Products Storage: Overview of Conventional and Advanced Options

  Citation: 53

  Authors: Muhammad Hamid, Muhammad, Takahiko

• Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (<i>Hylocereus polyrhizus</i>)

  Citation: 52

  Authors: S.L., G.H.

• Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain

  Citation: 47

  Authors: Francesco, Letizia, Antonio

• ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food

  Citation: 46

  Authors: Haikuan, Shanting, Yan, Yujie

• Effects of Electrolyte Concentration and Ultrasound Pretreatment on Ohmic-Assisted Hydrodistillation of Essential Oils from <i>Mentha piperita</i> L.

  Citation: 46

  Authors: Mohsen, Reza, Katayoun, Fakhri, Mohammad-Taghi, Asgar

• Physicochemical Characterization of Arrowroot Starch (<i>Maranta arundinacea</i> Linn) and Glycerol/Arrowroot Starch Membranes

  Citation: 45

  Authors: Carlos Andrés, Germán, Rubén Antonio, Ana Cecilia

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