Journal of Food Engineering
Brief Name:
J FOOD ENG
Impact factor:
5.3 (2023)
ISSN:
0260-8774
Open Access:
No
Publisher:
Elsevier Ltd
Publication Frequency:
Semimonthly
Article Processing Charge:
$4220
Publication Start Year:
1982
Annual Articles:
311
Self-citation Rate:
5.7%
Chinese Academy of Sciences SCI Journal Classification:
| Major category | Ｍinor category | TOP journal | Ｒeview journal |
|---|---|---|---|
Q2 ENGINEERING TECHNOLOGY |
ENGINEERING: CHEMICAL INDUSTRY | No | No |
Subject Classification:
ENGINEERING, CHEMICAL
CiteScore:
| CiteScore | SJR | SNIP | CiteScore ranking | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 11.8 | 1.158 | 1.406 |
|
H-Index:
156
SCI Index Status:
Science Citation Index Expanded
Official Review Time:
Time to first decision: 7days
Review time: 85days
Submission to acceptance: 100days
Acceptance to publication: 5days
PubMed Central:
Submission Site:
Aims and Scope:
Official scientific journal of the International Society of Food Engineering (ISFE)
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our Support Center
Submission Guidelines:
Types of Articles Accepted:
Reviews
Research Papers
Short Communications
Letters to the Editor
Research Papers
Short Communications
Letters to the Editor
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.