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Important dates:


Round II

  Submission:   September 20, 2017  

  Notification:  October 10, 2017

  Registration:  October 20, 2017


Round I

  Submission:   August 10, 2017  

  Notification:  August 25, 2017

  Registration:  September 5, 2017










The 4th Food and Biochemical Engineering Forum (FBEF 2017)


29-30 December 2017, Hong Kong





Food and Biochemical Engineering Forum (FBEF) aims to bring together academic scientists, leading engineers, industry researchers and scholar students to exchange and share their experiences and research results about all aspects of food and biochemical engineering, and discuss the practical challenges encountered and the solutions adopted.

   In 2017, FBEF will be held in Hong Kong, 29-30 December 2017.  All FBEF 2017 papers will be published in Journal of Food Engineering and Technology (JFET, ISSN: 2051-7734) or Journal of Materials and Applications (JMA,ISSN:2051-7742(Print),2051-7750(Online)). You are invited to submit papers in all areas of food and biochemical engineering.


1.The list of topics includes (but is not limited to) : 
      -- Food chemistry 
      -- Food machinery 
      -- Food Processing and Preservation 
      -- Food storage and transportation 
      -- Quality, Safety and Risk in food
      -- Food and health 

      -- Genetic engineering and biological catalysis

      -- Biochemical Reaction

      -- Fermentation

      -- Enzyme and enzyme preparations

      -- Biologics and biopharmaceuticals
      -- Others


2. Paper submission
    Manuscripts should be written in English. All papers should ideally not less than 6 pages in length. Whenever applicable, submissions must include the following elements: title, authors, affiliations, abstract, keywords, introduction, main text, conclusions and references.
    Submission implies the willingness of at least one of the authors to register the work. 


You could submit your paper to:


3. Registration fees 
     Normal Author Fees: Free of charge

4. Contact
    If you have any question, please feel free to contact us at: