Food Engineering

Journal of Advanced Chemical Engineering is one of the renowned top access journals in Food engineering. This journal is a top leading podium for gaining and exchanging knowledge about novel research done in the field of Food engineering. Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Food technology is a branch of science in which the food science is applied in manufacturing and preservations of food products. OMICS Group is one of the top open access publishers with around 700+ peer-reviewed journals with eminent scientists in its Editorial board, expert reviewers to carry rigorous peer-review process. The peer review process is highly appreciated by researchers globally. Editorial Board Members and reviewers actively participate in the review process within 21 days and ensure the quality of the manuscripts. In addition to open-access publishing, it has OMICS e-books, Scholar Central & more than 80 International Scientific Conferences under its umbrella.