Food and Bioproducts Processing

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.

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.


For more information on the IChemE journals published in partnership with Elsevier and to find out about some of the top research published in the journals, please see this page.

Summary

1. Food and Bioproducts Processing is published by Institution of Chemical Engineers
2. It is an oppen access journal
3. The Subject Area : Food Science, Process Chemistry and Technology, Bioengineering, Biochemistry, Genetics and Molecular Biology (General)

Guide page