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

Journal information

Editors-in-Chief
  • Thomas Henle
Publishing model
Hybrid (Transformative Journal). Learn about publishing Open Access with us

Journal metrics

2.998 (2020)
Impact factor
3.005 (2020)
Five year impact factor
580,919 (2020)
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  • COVID-19 and impact on peer review

    As a result of the significant disruption that is being caused by the COVID-19 pandemic we are very aware that many researchers will have difficulty in meeting the timelines associated with our peer review process during normal times.  Please do let us know if you need additional time. Our systems will continue to remind you of the original timelines but we intend to be highly flexible at this time.

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About this journal

Electronic ISSN
1438-2385
Print ISSN
1438-2377
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