Aims and Scope

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers a specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology. Topics covered include:
● Food processing and engineering
● Food chemistry, biochemistry, and toxicology
● Food preservation and packaging
● Fermentation technology and enzyme engineering
● Food microbiology and safety
● Food nano-technology

Abbreviation of journal title

The official title of the journal is 'Food Engineering Progress' and the abbreviated title is 'Food Eng. Prog.'.

Year of launching and frequency of publication

Food Engineering Progress was launched in 1996 and is published quarterly in February, May, August, and November each year.

Submission of manuscript

KSFE operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.foodengprog.kr, or http://www.foodeng.or.kr. Papers in a series are not accepted. Membership in KSFE is a prerequisite for submission of manuscript for publication. Once the manuscript has reached our editor, normally the corresponding author will be informed by e-mail within a week. We will send by e-mail a note of acceptance or non-acceptance for publication of the manuscript.