Aims & Scope

Incorporating Journal of Bio-agriculture

Food Science and Engineering (FSE) is a peer-reviewed, open-access journal publishing original articles, reviews, perspectives, letters, and short communications that reports novel research in food nutrition, food security, food technology, food engineering and interdisciplinary studies. FSE aims to serve as a dynamic platform for researchers, academicians, and industry professionals to exchange knowledge and advance developments in the field of food science and engineering.

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 authenticity and traceability, 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.

Scope of the journal includes but is not limited to:

Food nutrition: 
Nutritional biochemistry;
Nutrigenomics and metabolomics;
Nutrient physiology/metabolism and interactions;

Food security:
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;
Food packaging;
Process instrumentation and food quality control;

Interdisciplinary research:
Chemistry, microbiology and biotechnology aspects of food;
Physical/chemical/sensory properties of food;
Food nanotechnology application;
Environmental and sustainability of food processing;
Agri-food engineering.