Food and Bioproducts Processing

Food and Bioproducts Processing

Publication of the Institution of Chemical Engineers





Editor in Chief:Nigel Titchener-Hooker





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Aims & Scope

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

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 optimisation in food engineering

Hygienic manufacture and product safety

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


Abstracting and Indexing

ANTE, Chemical Abstracts Service, Food Science and Technology Abstracts, Foodline: Food Science and Technology, PASCAL/INIST-CNRS, SCISEARCH, Scopus
Editors-in-Chief Nigel Titchener-Hooker (Bio) University College London, UK, Ken Morison (Food) University of Canterbury, New Zealand, Editorial Consultants: John Perkins (Honorary Editor) Department for Business, Innovation and Skill (BIS), Her Majesty's Government, UK, Stephen Richardson (Executive Editor) Imperial College London, UK, Biotechnology and Bioprocessing: Conan Fee University of Canterbury, New Zealand, Chris Hewitt Loughborough University, UK, Nigel Titchener-Hooker University College London, UK, Susanna Leong Nanyang Technological University, Singapore, Marcel Ottens Delft University of Technology, The Netherlands, Food and Drink Process Engineering Ajith de Alwis University of Moratuwa, Sri Lanka, Nyuk Ling Chin Universiti Putra Malaysia, Malaysia, Ashim Datta Cornell University, Ithaca, NY, USA, Peter Fryer University of Birmingham, UK, Wolf Hamm Harpenden, UK, Allan Hodgson Formerly of Bunge Ltd., USA, Donald Holdsworth Campden Food and Drink Research Association, UK, Dietrich Knorr Berlin University of Technology, Germany, Tim Langrish The University of Sydney, Australia, Ronnie Magee Queen's University Belfast, UK, Peter Martin University of Manchester, UK, Jorge Oliveira University College Cork, Ireland, Vijay Singh University of Illinois at Urbana-Champaign, Urbana, IL, USA, Andrew Stapley Loughborough University, UK, Petros Taoukis National Technical University of Athens, Greece, Gary Tucker Campden BRI, UK, Bettina Wolf University of Nottingham, UK, Hygienic Manufacture and Product Quality: Thierry Bénézech Inra, France, Ian Wilson Cambridge University, UK
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