Food Bioengineering is a peer-reviewed journal that dedicates to publish and present high-quality articles, including Research Article, Short Communication, Review Article, and Editorial to cover pioneering trends and developments in all areas to combine Biological Engineering, Food Science and Food Process Engineering. The journal aims to provide a global forum for the multidisciplinary Food Science/Bioengineering/Nutraceutical/Food Chemical Engineering research community and advance research on innovative technologies and next-generation ingredient sources for healthy and sustainable food developments.
The scope of this journal includes but is not limited to the following topics:
Engineering of chassis organisms and biological pathways for the production of functional foods and nutraceutical ingredients (e.g., plant bioactives, functional lipids, oligosaccharides and peptides); Development of new microbial strains for food fermentation
Engineering of enzymes to improve enzyme performance during food production by rational design and directed evolution; Immobilization of enzymes
Monitoring of bioprocess using multiomics analysis; Prediction and Optimization of the behavior of microbial community and the quality of fermented food; intelligent Separation and Purification processes of biologically active food ingredients
Design and development of innovative packaging materials like new polymers and polymer nanocomposites to improve the safety, quality, and shelf-life of foods
Bioavailability, efficacy and safety of food bioactives and the mechanisms by which foods components are able to modulate physiological parameters and gut microbiota
Design and production of novel bio-foods such as artificial meat, algae products, and etc.
Development of biosensors for bioprocess control and food composition/safety analysis
The phenomenon, mechanism and monitoring of heat transfer, momentum transfer, mass transfer and reactive kinetics during food fermentation, processing, preservation, packaging, and etc.