該期刊就食物與工程之間的任何課題，特別是與工業(yè)有關(guān)的課題發(fā)表原創(chuàng)研究和評論論文，包括：食品的工程性質(zhì)、食品物理和物理化學(xué)；加工、測量、控制、包裝、儲存和分銷；設(shè)計(jì)和生產(chǎn)新穎食品以及食品服務(wù)和餐飲的工程方面；食品工藝的設(shè)計(jì)和操作，工廠和設(shè)備；食品工程經(jīng)濟(jì)學(xué)，包括替代工藝經(jīng)濟(jì)學(xué)。對食品工程成果的說明具有特殊價值。

The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.Accounts of food engineering achievements are of particular value.