Food Engineering Reviews

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期刊ISSN

1866-7910

E-ISSN

1866-7929

影响因子

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自引率

1.3%

SCI期刊JCR分区

SCI期刊JCR分区等级：1区

按学科分区
FOOD SCIENCE & TECHNOLOGY Q1
FOOD SCIENCE & TECHNOLOGY Q1

《新锐期刊分区表》

（2026年3月发布）

大类学科	小类学科	Top期刊	综述期刊
农林科学 1区	食品科技 2区	是	否

最新中科院SCI期刊分区

（2025年3月升级版）

大类学科	小类学科	Top期刊	综述期刊
农林科学 2区	食品科技 2区	否	是

期刊简介

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.

出版信息
出版商	Springer US
期刊官网	https://www.springer.com/12393
涉及的研究方向	FOOD SCIENCE & TECHNOLOGY-
刊期	4 issues per year
年文章数	27
出版国家或地区	UNITED STATES
是否OA	否
SCI期刊收录coverage	Science Citation Index Expanded (SCIE) (2020年1月，原SCI撤销合并入SCIE，统称SCIE) Scopus (CiteScore)