Food and Bioproducts Processing is the official journal of the European Federation of Chemical Engineering, aiming to be a leading international platform for publishing high-quality original papers in the field of safe processing of bioproducts. This journal uniquely combines the synergies of biotechnology, bioprocessing, and food engineering, showcasing how research findings can be applied to engineering design. Papers provide detailed explanations of experimental or theoretical research, bringing new perspectives to established principles, highlighting unresolved issues, and indicating directions for future research. The journal particularly welcomes new developments involving equipment or processes and encourages submissions that can be quantitatively expressed. We are especially interested in research that expands the boundaries of food and bioproduct processing, emphasizing the interface between engineering and food or bioproducts. The following types of papers are less likely to be accepted: those primarily focused on food formulations; studies using experimental design techniques to obtain response surfaces but lacking insightful conclusions; empirical studies that overlook established mechanical models (e.g., empirical drying curves); research primarily focused on sensory evaluation and color; studies that focus solely on the extraction, encapsulation, and/or antioxidant activity of specific biomaterials without providing insights applicable to similar but different materials; and papers that contain only chemical analyses of biomaterials.