《食品工程評論》發(fā)表的評論涵蓋了當(dāng)今食品科學(xué)研究和食品工業(yè)的所有工程方面。報(bào)道集中在經(jīng)典和現(xiàn)代新穎的食品工程主題，探索食品加工的健康、營養(yǎng)和環(huán)境等基本因素。《華爾街日報(bào)》確定并討論了隨著時(shí)間推移推動(dòng)這一學(xué)科發(fā)展的趨勢。討論的主題范圍廣泛，包括食品加工中的運(yùn)輸現(xiàn)象；食品加工工程；食品物理特性；食品納米科學(xué)和納米工程；食品設(shè)備設(shè)計(jì)；食品工廠設(shè)計(jì)；食品加工建模；微生物滅活動(dòng)力學(xué)；保存技術(shù)；食品包裝的工程方面。老化；食品保質(zhì)期、儲(chǔ)存和分配；食品加工中的儀器、控制和自動(dòng)化；食品工程、健康和營養(yǎng)；食品工程中的能源和經(jīng)濟(jì)考慮；可持續(xù)性；以及食品工程教育。

Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing Transport phenomena in food processing; Food process engineering; Physical properties of foods; Food nano-science and nano-engineering; Food equipment design; Food plant design; Modeling food processes; Microbial inactivation kinetics; Preservation technologies; Engineering aspects of food packaging; Shelf life, storage and distribution of foods; Instrumentation, control and automation in food processing; Food engineering, health and nutrition; Energy and economic consideration in food engineering; sustainability; and Food engineering education.