The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes. The processes include any physical properties and changes to the food product that result in preservation of the food, extending to transportation, product shelf-life, or improvements in the product quality attributes. Articles should address sustainability of process technology and means to reduce energy/water waste and consumption.

《Journal Of Food Process Engineering》是一本由WILEY出版商出版的专业工程技术期刊，该刊创刊于1977年，刊期Quarterly，该刊已被国际权威数据库SCIE收录。在中科院最新升级版分区表中，该刊分区信息为大类学科：农林科学 3区，小类学科：工程：化工 4区；食品科技 4区；在JCR（Journal Citation Reports）分区等级为Q3。该刊发文范围涵盖工程：化工等领域，旨在及时、准确、全面地报道国内外工程：化工工作者在该领域取得的最新研究成果、工作进展及学术动态、技术革新等，促进学术交流，鼓励学术创新。2021年影响因子为2.889，平均审稿速度较慢,6-12周。