Special Issue "Numerical Simulation of Physical Systems in Food Engineering"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 15 December 2020.

Special Issue Editors

Dr. Chiara Cevoli
Guest Editor
Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
Interests: numerical simulation; CFD; artificial neural networks; chemometrics; physical properties
Dr. Angelo Fabbri
Guest Editor
Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
Interests: CFD; food processing simulation; neural networks; physical properties of food materials industrial plants; agricultural machinery

Special Issue Information

Dear Colleagues,

The design and optimization of a food process represent a challenge in food engineering. Most food processes are characterized by the interactions among transport phenomena (momentum, heat, and mass transfer) and other physics. For an optimal design, it is essential to study and determine these interactions. In this framework, numerical simulation could be a useful alternative. The numerical model, which is the base of a simulation, consists of a set of differential equations able to describe the physics of the problem, solved by a numerical method, on a geometrically defined domain. Due to continuous progress in computational power and in the development of more versatile and easy-to-use software packages, an increase in the use of numerical simulations by food engineers was observed. Numerical simulation was used to study and optimize several food processes, such as drying, cooking, mixing, sterilization, chilling, and cold storage.

For this Special Issue, you are invited to submit original research on the application of numerical simulation in the food engineering sector to design, optimize, and innovate food processes.

Dr. Chiara Cevoli
Dr. Angelo Fabbri
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • numerical simulation
  • finite elements
  • modeling
  • food processes
  • heat transfer
  • mass transfer

Published Papers

This special issue is now open for submission.
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