Food Physics

Open access

ISSN: 2950-0699

Food Physics

Open access

Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.

Key coverage areas/topics include (but not limi...

Food Physics mainly publishes papers on the food physical processing technologies and physical characteristics of food.

Key coverage areas/topics include (but not limited to):

  • Food processing technologies based on non-thermal physics, such as ultrasonics, pulsed electric/magnetic field, plasma, laser, ultraviolet, ultra-high pressure, pulsed light, irradiation, supercritical or subcritical fluid.
  • Food processing technologies based on thermal physics, such as microwave, infrared, radio frequency, and ohmic.
  • Rapid detection of food quality and its processing parameters based on physics, such as computer vision, electronic nose, electronic tongue, near-infrared spectrum, Raman spectrum, ultrasonics, nuclear magnetic resonance, and biosensor.
  • The application of physics in food manufacturing, such as extraction, enzymolysis, fermentation, mutagenesis, aging, emulsification, sterilization, embedding, baking, 3D-printing, extrusion, and membrane separation.
  • The application of physics in agri-product processing, such as cleaning, peeling, enzyme inactivation, drying, sterilization, pickling, quick freezing, and thawing.
  • Physical characteristics of food, such as mechanical properties, optical properties, thermal properties, and electromagnetic properties. Physics of nano particles in foods

Society affiliation

Institute of Food Physical Processing (FPP)Institute of Food Physical Processing (FPP) is a full-time university-level research institution approved by Jiangsu University in December 2018. The leading research includes (1) theoretical research and technology development for the application of modern physical technologies (Acoustics, Optics, Magneti...

Institute of Food Physical Processing (FPP) is a full-time university-level research institution approved by Jiangsu University in December 2018. The leading research includes (1) theoretical research and technology development for the application of modern physical technologies (Acoustics, Optics, Magnetics, etc.) in food biological manufacturing and agro-product processing; (2) research of food functional characteristics and development of functional foods; (3) design and development of equipment and intelligent control system for agro-product processing and food manufacturing.
FPP Institute has a high-end research platform for the operation of the research. Prior to the establishment, Dean Haile Ma led the foundation of six provincial and ministerial-level research and development platforms, namely, Technology Integration base for Vegetable Dehydration Processing Ministry of Agriculture, P. R. China, National R&D Center for Agro-processing Equipment, Jiangsu Provincial Key Laboratory for Food Physical Processing, Jiangsu Provincial Engineering Technology Research Center for Food Intelligent Manufacturing, Jiangsu Provincial Engineering Laboratory for Food Intelligent Manufacturing Equipment, Jiangsu Provincial Engineering Technology Research Center for Biological Processing and Separation of Agro-products, laying a solid ground for the research and development of the research work of our institute.
In order to strengthen cooperation and innovation, the World Food Physical Processing Technology Innovative Center was founded in 2020, with attracted experts from the United States, Canada, Australia, Japan, the United Kingdom, New Zealand and other countries to join in. Centering on the innovation of food physical processing technology, it will gather global wisdom, carry on multi-disciplinary, cross-border and daily academic exchanges and cooperation, so as to improve the role of modern physical technologies in promoting the development of food industry.

Interdisciplinary innovation involving food science and physics: Food Physics

Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure

Printing the future of food: The physics perspective on 3D food printing

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1. Printing the future of food: The physics perspective on 3D food printing

2. Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine

3. Interdisciplinary innovation involving food science and physics: Food Physics

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News

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Call for Papers

Special Issue: Research on the application of modern physical technology in food bio-processing and chemical-processing

Submission deadline: 1st May, 2024.

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