Description
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and sciencededicated 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. The journal publishes regular special issues focusing on specific topics. The core topic areas covered are: Biotechnology and Bioprocessing Biocatalysis and biotransformations Biocompatible materials and scaffolds Bioprocess modelling and optimization Bioreactor design and control Bioseparation Fermentation and bioreactor design Microbial physiology and metabolic engineering Product formulation Scale-up and preservation technology Biorefining and Integrated Bioresource Engineering Process integration of biorefineries Feedstock fractionation and separation in relation to biorefinery integration Biorefineries and the Food-Energy-Water nexus Biorefinery value chain optimisation Integration of biorefinery concepts with food processing New functional food ingredients and non-food materials made feasible through the biorefinery context Biorefinery sustainability metrics Dynamic modelling and analysis of biorefinery systems Food and Drink Process Engineering Engineering for food safety Environmental issues in food manufacture Minimal processing techniques Packaging Plant, process and product design Processing and microstructure interactions Unit operations, process modelling and optimization in food engineering Hygienic Manufacture and Product Safety Fouling and cleaning Good manufacturing practice Hazard analysis Heating and cooling methods, including freezing, pasteurization and thermal sterilization Hygienic design Non-thermal processes Process Analytical Technology (PAT) Regulation and validation
