The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and physics concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing. Read by researchers, food, agricultural, biological, and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. JFPE covers a range of topics, including: Transport of liquid and solid foods Heating and cooling processes Food freezing and frozen food storage Frying processes Membrane separation processes New and improved extrusion processes Packaging processes including Modified Atmosphere Packaging and intelligent packaging Non-thermal processes including irradiation processing, high pressure processing and other high pressure based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies. Articles highlighting innovative combinations of nonthermal or thermal-nonthermal technologies for food manufacturing are also welcome. Cleaning and sanitation processes Process engineering technological solutions for produce safety Process development and design Process instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality. Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors) Use of biotechnology to improve food processes Advanced processing technologies to improve food safety, quality, nutrition, and reduce food waste Green, clean, and sustainable process technology