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 The Editor-in-Chief of Journal of Food Engineering, R. Paul Singh, distinguished professor of food engineering at the University
of California, Davis, whose research has applications in areas ranging from food processing to space exploration, has been elected to
the National Academy of Engineering. This is one of the highest professional distinctions for engineers in the United States. Elsevier
would like to congratulate him on this prestigious honor.
Editor-in-Chief:
R. Paul Singh
See editorial board for all editors information
Description
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.
Bibliographic & ordering information
ISSN: 0260-8774
Imprint: ELSEVIER
Commenced publication 1982
Subscriptions for the year 2009,
Volumes 90-95,
24 issues
Institutional online access: ScienceDirect eSelect
For purchase of online access to this journal on ScienceDirect.
Institutional price: Order form
EUR 3,250 for European countries and Iran
USD 3,633 for all countries except Europe, Japan and Iran
JPY 430,700 for Japan
Associated personal price: Order form
JPY 24,300 for Japan
EUR 185 for European countries and Iran
USD 208 for all countries except Europe, Japan and Iran
Conditions of sale & ordering procedures, and links to our regional sales offices.
For an overview of recently-dispatched issues, see the Journal issue
dispatch dates
Audience
Process (i.e. chemical) engineers; also mechanical, electrical, civil, electronic, instrument and other engineers working in relation to food.
Impact factor of this journal
2007: 1.848
© Journal Citation Reports 2008, published by Thomson Reuters
601/199
Last update: 4 Sep 2008
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