On September 28, 2022, Researcher Xin Yi from SCBE was invited to serve as the Managing Editor for Food Bioengineering.
The founding editor-in-chief of Food Bioengineering is Professor Zhao Liming from the School of Biotechnology, East China University of Science and Technology, and the chairman of the advisory committee is Academician Chen Jian from Jiangnan University. The editorial board members come from 10 countries including China, the United States, the Netherlands, the United Kingdom, Spain, Canada, South Korea, Japan, and Singapore, covering domestic and foreign higher education institutions and research institutes such as Tsinghua University, University of Chinese Academy of Sciences, Jiangnan University, China Agricultural University, South China University of Technology, Shandong University, Wageningen University in the Netherlands, University of California, Davis, Cornell University, Imperial College London, University of Guelph in Canada, National University of Singapore, and Tokyo University of Marine Science and Technology.
Currently, the 5th issue of Food Bioengineering has officially started accepting manuscripts (no page charges). It is expected to apply for SCI inclusion in 2024. It mainly publishes original research papers, short communications, review papers, and editorials. The content includes but is not limited to:
Food Biosynthesis and Metabolic Engineering: Construction of chassis microorganisms and pathway modification for the production of functional foods and nutrients (such as plant bioactives, functional lipids, oligosaccharides, and peptides); development of new strains for food fermentation;
Food Enzymology: Improving enzyme performance in food production processes through rational design and directed evolution; enzyme immobilization;
Food Bioprocess Engineering: Using multi-omics analysis to monitor biological processes; prediction and optimization of microbial community behavior and fermented food quality; intelligent separation and purification processes for active food ingredients;
Biomaterials for Food Packaging: Design and development of innovative packaging materials such as new polymers and nanocomposites to improve food safety, quality, and extend shelf life;
Health Benefits of Functional Foods: Investigation of bioavailability, efficacy, and safety of food bioactives; analysis of regulatory mechanisms of food ingredients on physiology and gut microbiota;
Future Foods: Design and production of new foods such as artificial meat and algal products;
Biosensors for Food Analysis: Development of biosensors for biological process control, food component analysis, and food safety monitoring;
Food Chemical Engineering: Analysis of phenomena and mechanisms of heat transfer, momentum transfer, mass transfer, and reaction kinetics in food fermentation, processing, preservation, and packaging processes.
Food Bioengineering Official Website:
https://onlinelibrary.wiley.com/journal/27702081
Food Bioengineering Submission Link:
https://mc.manuscriptcentral.com/foodbioengineering
Food Bioengineering Contact Information:
food_bioeng@163.com, food_bioeng@mail.ecust.edu.cn
