Food Physics mainly publishes papers on the physical characteristics of food and physical technologies in food processing, focusing on the latest research results on the physical field and its biological effects in food processing.

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

• The innovative application of physical technologies (Ultrasonis, Microwave, Pulsed Electric/Magnetic field, Ultra-high pressure, Supercritical or subcritical fluid extraction, Plasma, etc) in food storage and processing;
• Effects of physical processing on the composition, quality and safety of foods;
• Effects and mechanisms of physical processing on food microorganism, fermentation, enzymatic hydrolysis, chemical change processes and food component interactions;
• Physical features of foods and their characterization and analysis methods;
• Physical changes of food during storage and processing;
• Rapid detection of food quality based on modern physical means, such as computer vision, electronic olfaction, near infrared spectroscopy, spectral imaging detection, biosensor, multi-technology fusion detection, etc).