Food and Bioproducts Processing
Brief Name:
FOOD BIOPROD PROCESS
Impact factor:
3.5 (2023)
ISSN:
0960-3085
Open Access:
No
Publisher:
Institution of Chemical Engineers
Publication Frequency:
Quarterly
Article Processing Charge:
$3770
Publication Start Year:
1991
Annual Articles:
108
Self-citation Rate:
2.9%
Chinese Academy of Sciences SCI Journal Classification:
Major category | Minor category | TOP journal | Review journal |
---|---|---|---|
Q3 ENGINEERING TECHNOLOGY |
BIOENGINEERING AND APPLIED MICROORGANISMS | No | No |
Subject Classification:
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
CiteScore:
CiteScore | SJR | SNIP | CiteScore ranking | ||||||
---|---|---|---|---|---|---|---|---|---|
9.7 | 0.725 | 1.052 |
|
H-Index:
56
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 10days
Review time: 106days
Submission to acceptance: 120days
Acceptance to publication: 4days
PubMed Central:
Submission Site:
Aims and Scope:
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.
The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:
Biotechnology and Bioprocessing
• Biocatalysis and biotransformations
• Biocompatible materials and scaffolds
• Bioprocess modelling and optimization
• Bioreactor design and control
• Bioseparation
• Fermentation and bioreactor design
• Microbial physiology and metabolic engineering
• Product formulation
• Scale-up and preservation technology
Biorefining and Integrated Bioresource Engineering
• Process integration of biorefineries
• Feedstock fractionation and separation in relation to biorefinery integration
• Biorefineries and the Food-Energy-Water nexus
• Biorefinery value chain optimisation
• Integration of biorefinery concepts with food processing
• New functional food ingredients and non-food materials made feasible through the biorefinery context
• Biorefinery sustainability metrics
• Dynamic modelling and analysis of biorefinery systems
Food and Drink Process Engineering
• Engineering for food safety
• Environmental issues in food manufacture
• Minimal processing techniques
• Packaging
• Plant, process and product design
• Processing and microstructure interactions
• Unit operations, process modelling and optimization in food engineering
Hygienic Manufacture and Product Safety
• Fouling and cleaning
• Good manufacturing practice
• Hazard analysis
• Heating and cooling methods, including freezing, pasteurization and thermal sterilization
• Hygienic design
• Non-thermal processes
• Process Analytical Technology (PAT)
• Regulation and validation
Papers should be written in precise and concise English. Guidance on writing is available in the following open access articles:
https://www.sciencedirect.com/science/article/pii/S0008622307003545
https://www.sciencedirect.com/science/article/pii/S0008622308000122
https://www.sciencedirect.com/science/article/pii/S0008622308001723
https://www.sciencedirect.com/science/article/pii/S0008622310002927
https://www.sciencedirect.com/science/article/pii/S0008622311005525
The Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field.
FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:
• That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models;
• Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation;
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves;
• Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material;
• Containing only chemical analyses of biological materials or foodstuffs;
• Primarily concerned with food formulation;
• That are primarily concerned about sensory evaluation and colour
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged, including modelling and digitalisation studies. The Editorial Board is especially interested in papers that extend the boundaries of food and bioproducts processing using engineering principles.
The journal publishes regular special issues focusing on specific topics. The core topic areas covered are:
Biotechnology and Bioprocessing
• Biocatalysis and biotransformations
• Biocompatible materials and scaffolds
• Bioprocess modelling and optimization
• Bioreactor design and control
• Bioseparation
• Fermentation and bioreactor design
• Microbial physiology and metabolic engineering
• Product formulation
• Scale-up and preservation technology
Biorefining and Integrated Bioresource Engineering
• Process integration of biorefineries
• Feedstock fractionation and separation in relation to biorefinery integration
• Biorefineries and the Food-Energy-Water nexus
• Biorefinery value chain optimisation
• Integration of biorefinery concepts with food processing
• New functional food ingredients and non-food materials made feasible through the biorefinery context
• Biorefinery sustainability metrics
• Dynamic modelling and analysis of biorefinery systems
Food and Drink Process Engineering
• Engineering for food safety
• Environmental issues in food manufacture
• Minimal processing techniques
• Packaging
• Plant, process and product design
• Processing and microstructure interactions
• Unit operations, process modelling and optimization in food engineering
Hygienic Manufacture and Product Safety
• Fouling and cleaning
• Good manufacturing practice
• Hazard analysis
• Heating and cooling methods, including freezing, pasteurization and thermal sterilization
• Hygienic design
• Non-thermal processes
• Process Analytical Technology (PAT)
• Regulation and validation
Papers should be written in precise and concise English. Guidance on writing is available in the following open access articles:
https://www.sciencedirect.com/science/article/pii/S0008622307003545
https://www.sciencedirect.com/science/article/pii/S0008622308000122
https://www.sciencedirect.com/science/article/pii/S0008622308001723
https://www.sciencedirect.com/science/article/pii/S0008622310002927
https://www.sciencedirect.com/science/article/pii/S0008622311005525
The Introduction should identify, clearly, the new science or novel contribution to knowledge in the work, and how it differs from previous studies in the field.
FBP has a strong engineering focus and the Discussion should indicate how the findings can be applied to other, related but different systems. Papers that are not likely to be published are those:
• That use experimental design techniques to obtain response surfaces but gain little insight from them, and do not compare results to established mechanistic models;
• Demonstrating the application of existing methods to particular materials without providing new insights or quantitative models that would allow the findings to be applied to other materials without extensive experimentation;
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves;
• Concerning the extraction, encapsulation and/or antioxidant activity of a specific food or biological material without providing insight that could be applied to a similar but different material;
• Containing only chemical analyses of biological materials or foodstuffs;
• Primarily concerned with food formulation;
• That are primarily concerned about sensory evaluation and colour
Submission Guidelines:
Types of Articles Accepted:
Review Papers
Short Communications
Short Communications
Reference Citations Format:
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This page displays information about journals or magazines for reference and study purposes only. It is not the official website of any journal or magazine and does not involve publishing matters. Users must verify any publishing-related inquiries directly with the publisher.
If there are any issues with the content displayed on this page, please contact us at: [email protected], and we will verify and address the matter diligently.