Aims and Scope
Journal of Agricultural and Food Chemical Engineering (ISSN: 2583-2441) is an international, peer-reviewed journal dedicated to research at the intersection of agricultural science, food science, chemical engineering, and related applied technologies. The journal provides a multidisciplinary platform for researchers, engineers, food scientists, agricultural professionals, and industry specialists to communicate advances in the development, processing, analysis, preservation, and sustainable utilization of agricultural and food resources.
The journal particularly encourages research that applies chemical engineering principles, materials science, biotechnology, process engineering, analytical chemistry, and emerging technologies to improve agricultural productivity, food quality and safety, processing efficiency, resource utilization, and environmental sustainability.
Scope
Agricultural Chemical Engineering: Research applying chemical engineering principles to agricultural production, processing, resource utilization, and development of value-added agricultural products.
Food Chemical Engineering: Studies on chemical and engineering processes involved in food production, processing, preservation, formulation, and quality improvement.
Food Processing and Engineering: Research on conventional and advanced food processing technologies, process optimization, equipment, and production systems.
Agricultural Processing: Studies on the processing, conversion, and value addition of crops, grains, fruits, vegetables, oilseeds, and other agricultural materials.
Food Chemistry: Research on the chemical composition, reactions, functional properties, and physicochemical characteristics of food and food ingredients.
Food Safety and Quality: Studies addressing food contaminants, chemical hazards, microbial safety, quality assessment, traceability, and methods for maintaining food quality.
Food Preservation: Research on drying, freezing, fermentation, packaging, thermal processing, non-thermal preservation, and other technologies for extending food shelf life.
Food Packaging Engineering: Studies on conventional and advanced packaging materials, active and intelligent packaging, barrier properties, sustainability, and packaging technologies.
Agricultural Waste and By-Product Utilization: Research on the conversion of agricultural residues and food-processing by-products into useful materials, chemicals, energy, and value-added products.
Bioprocess Engineering: Studies involving fermentation, enzymes, microorganisms, bioconversion, and biological processes for agricultural and food applications.
Food and Agricultural Biotechnology: Research applying biotechnology, genetic approaches, enzymes, and molecular techniques to improve agricultural products, food processing, and nutritional characteristics.
Food Nanotechnology: Studies on nanomaterials and nanoscale technologies for food processing, preservation, packaging, delivery systems, sensing, and quality assessment.
Agricultural and Food Materials: Research on the physical, chemical, mechanical, and functional properties of agricultural and food materials and their engineering applications.
Separation and Purification Processes: Studies on extraction, filtration, membrane processes, chromatography, distillation, and other separation technologies used in agricultural and food industries.
Extraction and Recovery Technologies: Research on the recovery of bioactive compounds, oils, proteins, pigments, flavors, and other valuable components from agricultural and food resources.
Food and Agricultural Bioproducts: Studies on the development of functional ingredients, nutraceuticals, bio-based materials, biofuels, and other value-added products.
Sustainable Agricultural and Food Engineering: Research focused on resource-efficient processing, circular economy approaches, renewable resources, waste minimization, and environmentally sustainable production.
Process Modeling and Optimization: Studies using mathematical modeling, simulation, artificial intelligence, machine learning, and optimization techniques to improve agricultural and food processes.
Food Quality Analysis and Instrumentation: Research involving analytical chemistry, spectroscopy, chromatography, sensors, imaging, and other technologies for food and agricultural product characterization.
Environmental Engineering in Agriculture and Food Industries: Studies addressing wastewater treatment, emissions, pollution control, resource recovery, and environmental management associated with agricultural and food-processing activities.
Energy and Resource Efficiency: Research on energy-efficient processing, water conservation, renewable energy integration, heat recovery, and efficient utilization of agricultural and food resources.