Food Science and Engineering (FSE) is a peer-reviewed and open accessed journal publishing original articles, reviews, perspectives, letters, and short communications that reports novel research in food nutrition, security, technology, engineering and interdisciplinary studies. It aims to provide researchers, academicians and industry a forum for communicating advances and development of food science.
FSE identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing the science of food engineering, food nanotechnology, physical properties of foods, food quality and safety, food autenticity and tracebility, food packaging, nutrition research, shelf life, sensory science, storage and distribution of foods, chemistry, microbiology and biotechnology aspects of food design and operation of food processes as well as environmentally friendly food processing.
Nutrigenomics and metabolomics;
Nutrient physiology/metabolism and interactions;
Food allergies and intolerances;
Food function and relationships between diet and disease;
Risk assessment, including microbial and chemical hazards;
Emerging safety and toxicological issues;
Food process & techniques:
Transport and storage of liquid and solid foods;
Heating and cooling processes;
Membrane separation & extrusion techniques;
Advances in cleaning and sanitation;
Process instrumentation and food quality control;
Chemistry, microbiology and biotechnology aspects of food;
Physical/chemical/sensory properties of food;
Food nanotechnology application;
Environmental and sustainability of food processing.