Food and Bioprocess Technology provides an effective and timely platform for researchers in universities, research institutions, and industries to publish cutting-edge high quality original papers in the engineering and science of all types of processing technologies, involved from the beginning of the food supply source to the dinner table of the consumers. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal is especially interested in experimental or theoretical research findings that have the potential for the agri-food industry to improve process efficiency, enhance product quality and extend the shelf-life of fresh and processed agri-food products. Critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing are particularly welcome. Short communications for rapidly disseminating preliminary results, letters to the Editor discussing recent developments and controversy, and book reviews will also be published.
The scope of the journal covers the following main topic areas:
Technologies for ripeness, quality, damage and disease assessment and prediction
Grading and classification techniques
Postharvest treatments, value-addition, and traceability
Agricultural and horticultural products processing technologies
Properties of foods and agricultural products
Sensors, sensing technology and process control
Mathematical modeling and simulation
Design and production of novel foods
Product monitoring in the supply chain
Thermal processing, chilling and freezing
Drying technology and dehydration processes
Separation and purification processes
Non-thermal processing and emerging technologies
Preservation, storage, and distribution
Packaging and labeling
Engineering of food biotechnological processes
Engineering for food safety and security

Editor-in-Chief:
Da-Wen Sun, Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland
Editor:
Jorge Barros-Velazquez,Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Santiago de Compostela, Lugo, Spain
Associate Editors:
Paul McNulty,Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, Belfield, Dublin, Ireland
U.S. Shivhare,Department of Chemical Engineering and Technology, Panjab University, Chandigarh, India
José António Couto Teixeira, Department of Biological Engineering, University of Minho, Braga, Portugal
Editorial Board:
Karim Allaf,Laboratoire des Sciences de l’Ingénieur pour l’Environnement (LaSIE) - UMR 7356 CNRS, Université de La Rochelle, La Rochelle, France
Miguel Angel García Alvarado, Unidad de Investigacion y Desarrollo en Alimentos, Instituto Tecnológico de Veracruz, Veracruz, Mexico
Stella Maris Alzamora, Department of Industries, Exact and Natural Sciences School, University of Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
Joseph Arul, Department of Food Science and Nutrition, Laval University, Quebec, Canada
Pedro Estevez Duarte Augusto, Food Processing Engineering, Department of Agri-food Industry, Food and Nutrition - LAN, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Brazil
Antonio Bevilacqua,Laboratory of Predictive Microbiology, Department SAFE, University of Foggia, Foggia, Italy
Daniel Cozzolino, Biosciences and Food Technology. RMIT University, Bundoora Campus, Melbourne, Australia
Gabriele Di Giacomo, Department of Industrial and Information Engineering and Economics, Universitá Degli Studi Dell'Aquila, L'Aquila, Italy
Adam Figiel, Department of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
Carlos Franco-Abuín, LHICA, College of Veterinary Sciences, University of Santiago, Lugo, Spain
José-Alberto Gallegos-Infante, TecNM/Technological Institute of Durango, Graduate School of Biochemical Engineering and Graduate School of Functional Foods, Durango, Mexico
Vicente M. Gómez-López, UCAM Universidad Católica San Antonio de Murcia, Murcia, Spain
Raquel Pinho Ferreira Guiné, CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal
Tomy J. Gutiérrez, National Scientific and Technical Research Council (CONICET), Institute of Research in Materials Science and Technology (INTEMA), Argentina
Yong He, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, PR China
Werner B. Herppich, Leibniz-Institut für Agrartechnik und Bioökonomie e. V. (ATB), Potsdam, Germany
Christian James, Food Refrigeration & Process Engineering Research Centre (FRPERC), Grimsby Institute of Further & Higher Education (GIFHE), Grimsby, North East Lincolnshire, UK
Michael G. Kontominas, Department of Chemistry, University of Ioannina, Ioannina, Greece
Alain LeBail, Nantes-Atlantic National College of Food Science and Engineering and Veterinary Medicine, Nantes, France
Yingjian Lu, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu, PR China
John Mawson, The New Zealand Institute for Plant & Food Research Ltd., Hamilton, New Zealand
Ida Idayu Muhamad, Bioprocess & Polymer Engineering Department, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru, Johor, Malaysia
Sueli Rodrigues, Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Fortaleza, Brazil
Servet Gülüm Sumnu, Food Engineering Department, Middle East Technical University, Ankara, Turkey
Constantina Tzia, Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece