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