Journal of Food Engineering

Aims & Scope

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.

Accounts of food engineering achievements are of particular value.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	5.8

SJR (SCImago Journal Rank)

Year	Value
2024	1.159

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	228

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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, 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.

• Techniques for extraction of bioactive compounds from plant materials: A review

  Citation: 2041

  Authors: J., I.S.M., M.M., K.M., A., F., M.H.A., K., N.A.N., A.K.M.

• Modeling and optimization I: Usability of response surface methodology

  Citation: 1673

  Authors: Deniz, Ä°smail H.

• Hot air and freeze-drying of high-value foods: a review

  Citation: 1019

  Authors: C

• Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

  Citation: 807

  Authors: Helena C.F., Renata V., Carlos R.F., Míriam D.

• A review of life cycle assessment (LCA) on some food products

  Citation: 762

  Authors: Poritosh, Daisuke, Takahiro, Qingyi, Hiroshi, Nobutaka, Takeo

• 3d printing technologies applied for food design: Status and prospects

  Citation: 756

  Authors: Fernanda C., Sangeeta, Bhesh R.

• Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

  Citation: 748

  Authors: Giorgia, Lorenza, Dante Marco

• Improving quality inspection of food products by computer vision––a review

  Citation: 728

  Authors: Tadhg, Da-Wen

• Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

  Citation: 721

  Authors: Renata V., Catherine, Míriam D.

• Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

  Citation: 716

  Authors: A., D., M., N., C.G.

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