《国际食品工程杂志》致力于与食品加工相关的工程学科。所涉领域包括食品加工中的热量、传质和流体流动；食品微观结构的发展与表征；人工智能在食品工程研究和工业中的应用；食品生物技术；以及食品加工目的的数学建模和软件开发。作者和编辑来自世界各地的顶尖工程项目，包括美国、加拿大、英国和西欧，同时也有来自南美、亚洲、非洲和中东的作者和编辑。

International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.