ENGINEERING Foods (ISSN 2097-7778, Quarterly), launched in 2026, is an open-access academic journal supervised by the Chinese Academy of Engineering and administered by the Chinese Institute of Food Science and Technology as its primary supporting institution. Published by Higher Education Press, it is one of the new series of sub-journals under Engineering, the flagship journal of the Chinese Academy of Engineering

 

ENGINEERING Foods is an international peer-reviewed journal dedicated to advancing the engineering science of food systems. The journal provides a platform for research at the intersection of food science, biotechnology, and engineering, with a focus on innovative technologies and quantitative approaches that enable the design, optimization, and scale-up of modern food production and processing systems.

Global food systems are facing increasing challenges related to sustainability, food security, nutrition, and environmental constraints. Addressing these issues requires the integration of food science with chemical and biological engineering, materials science, biotechnology, and data science. ENGINEERING Foods aims to publish research that translates fundamental scientific understanding into engineering solutions for future food systems, with clear relevance to industrial implementation, technological innovation, and sustainable production.

The journal particularly welcomes studies that combine mechanistic understanding, engineering design, and quantitative analysis to improve food manufacturing, product functionality, safety, and sustainability. Contributions that integrate emerging technologies such as synthetic biology, precision fermentation, microbial and cell-free factories, and digital engineering tools to redesign food production systems are especially encouraged.

Scope includes, but is not limited to:

• Fundamental physicochemical mechanisms governing food systems and food processing.

• Design, analysis, and optimization of food processing and manufacturing systems.

• Synthetic biology, fermentation engineering, and microbial bioprocessing for future food production.

• Biocatalysis, microbial and cell-free factories, and precision fermentation for the sustainable production of food ingredients and functional compounds.

• Biomanufacturing technologies for alternative proteins and emerging food production systems.

• Mathematical modeling, simulation, and quantitative analysis of food processes.

• Artificial intelligence, digital technologies, and data-driven approaches in food manufacturing and food system design.

• Sensors, instrumentation, and real-time monitoring technologies for food processing, quality, and safety.

• Food materials engineering and structure–function relationships in complex food matrices.

• Engineering approaches for food preservation, microbial control, and shelf-life prediction.

• Sustainable processing technologies and engineering solutions for resilient food systems.