中文簡介

該期刊就食物與工程之間的任何課題，特別是與工業有關的課題發表原創研究和評論論文，包括：食品的工程性質、食品物理和物理化學；加工、測量、控制、包裝、儲存和分銷；設計和生產新穎食品以及食品服務和餐飲的工程方面；食品工藝的設計和操作，工廠和設備；食品工程經濟學，包括替代工藝經濟學。對食品工程成果的說明具有特殊價值。

　　英文簡介

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.

　　近年期刊自引率趨勢圖

　　JCR分區

JCR分區等級	JCR所屬學科	分區	影響因子
Q1	ENGINEERING, CHEMICAL	Q1	6.203
	FOOD SCIENCE & TECHNOLOGY	Q1

　　近年期刊影響因子趨勢圖

　　CiteScore數值

CiteScore	SJR	SNIP	學科類別	分區	排名	百分位
10.50	1.115	1.708	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	16 / 338	95%

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