Food and Bioproducts Processing

Publication of the Institution of Chemical Engineers

Food and Bioproducts Processing - ISSN 0960-3085
Source Normalized Impact per Paper (SNIP): 1.448 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.
SCImago Journal Rank (SJR): 1.027 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.
Impact Factor: 3.726 (2019) Impact Factor:
The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
5 Year Impact Factor: 3.739 (2019) Five-Year Impact Factor:
To calculate the five year Impact Factor, citations are counted in 2016 to the previous five years and divided by the source items published in the previous five years.
© 2017 Journal Citation Reports ® (Clarivate Analytics, 2017)
Volumes: Volumes 125-130
Issues: 1 issue
ISSN: 09603085

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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. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.

The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:

• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.

The journal publishes regular special issues focusing on specific topics

Core topic areas:

Biotechnology and bioprocessing

• Biocatalysis and biotransformations<br /> • Bioprocess modelling and optimisation<br /> • Bioseparation<br /> • Fermentation and cell culture<br /> • Bioreactor design, instrumentation and control<br /> • Microbial physiology and engineering metabolic<br /> • Production formulation<br /> • Sterile processing<br /> • Systems biology and biological engineering<br /> • Nanobiotechnology<br /><br />

Biorefining and Integrated Bioresource Engineering

• Process integration of biorefineries<br /> • Feedstock fractionation and separation in relation to biorefinery integration<br /> • Biorefineries and the Food-Energy-Water nexus<br /> • Biorefinery value chain optimisation<br /> • Integration of biorefinery concepts with food processing<br /> • New functional food ingredients and non-food materials made feasible through the biorefinery context<br /> • Biorefinery sustainability metrics<br /> • Dynamic modelling and analysis of biorefinery systems<br /><br />

Food and drink process engineering

• Engineering for food safety<br /> • Environmental issues in food manufacture<br /> • Minimal processing techniques<br /> • Packaging<br /> • Plant, process and product design<br /> • Processing and microstructure interactions<br /> • Unit operations, process modelling and optimisation in food engineering<br /><br />

Hygienic manufacture and product safety

• Fouling and cleaning<br /> • Good manufacturing practice<br /> • Hazard analysis<br /> • Heating and cooling methods, including freezing, pasteurisation and thermal sterilisation<br /> • Hygienic design<br /> • Non-thermal processes<br /> • Process analytical technology (PAT) <br /> • Regulation and validation.

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: