The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research.

The journal's mission is the fast publication of high quality papers on front-line research, new and novel techniques and developing trends in such disciplines as chemistry and biochemistry; technology and molecular biotechnology; nutritional chemistry and toxicology; analytical and sensory methodologies and food physics.

The Editors-in-Chief are T. Henle, Technische Universität Dresden, and T. Hofmann, Technische Universitat Munchen, Germany.

• Offers rapid publication of state-of-the-art articles on food research
• Presents research papers and review articles on both fundamental and applied food research
• Covers disciplines ranging from molecular biotechnology to food physics
• 100% of authors who answered a survey reported that they would definitely publish or probably publish in the journal again