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.
《Journal Of Food Engineering》是一本由ELSEVIER SCI LTD出版商出版的专业工程技术期刊,该刊创刊于1982年,刊期Semimonthly,该刊已被国际权威数据库SCI、SCIE收录。在中科院最新升级版分区表中,该刊分区信息为大类学科:农林科学 1区,小类学科:工程:化工 2区;食品科技 2区;在JCR(Journal Citation Reports)分区等级为Q1。该刊发文范围涵盖工程:化工等领域,旨在及时、准确、全面地报道国内外工程:化工工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等,促进学术交流,鼓励学术创新。2021年影响因子为6.203,平均审稿速度约2.3个月。
大类学科 | 分区 | 小类学科 | 分区 | Top期刊 | 综述期刊 |
农林科学 | 1区 | ENGINEERING, CHEMICAL 工程:化工 FOOD SCIENCE & TECHNOLOGY 食品科技 | 2区 2区 | 是 | 否 |
JCR分区等级 | JCR所属学科 | 分区 | 影响因子 |
Q1 | ENGINEERING, CHEMICAL | Q1 | 6.203 |
FOOD SCIENCE & TECHNOLOGY | Q1 |
影响因子 | h-index | Gold OA文章占比 | 研究类文章占比 | OA开放访问 | 平均审稿速度 |
6.203 | 156 | 8.68% | 97.12% | 未开放 | 约2.3个月 |