Amaç

The European Food Science and Engineering is an international open-access journal that publishes the high quality original research and review articles related to food science and food engineering areas such as engineering aspects of the food processing, measurement, control, packaging, preservation, storage, distribution and also the design and production of novel foods and the design and operation of new and novel techniques, equipment and plant. The journal aim is to provide a forum for communication of cutting-edge advancements in food engineering R&D and to provide scientific information and important results obtained to the wide masses and readers and also to promote the exchange of ideas, experiences and information between practicing educators and food engineering researchers all over the world. 

Kapsam

The European Food Science and Engineering is doubled-blind peer-reviewed journal published two times a year (march and september) accepting only English manuscript. EFSE supports open access to manuscript it publishes and does not have Article Processing Charge (APC) or any submission charges.
EFSE covers a range of topics include, but are not limited to the following fields; heat and mass transfer in food processing, liquid and solid foods transports, heating and cooling processes for foods, reaction kinetics in food systems, phase and state transitions and transformations in food systems, food freezing and frozen food storage, membrane separation techniques, food dehydrations, thermal processing of foods, non-thermal processes in the food industry, food preservation technologies and food packaging, control and automation in food processing, food process design and operation, mathematical modelling, nanotechnology and the applications of nanotechnology in the food industry, analytical and sensory techniques and food physics, food microstructure and characterization, food microbiology and biotechnology, mathematical modelling for food processing, engineering considerations for cleaning and disinfection in the food industry.