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

Modern studies and reviews on basic and practical food research are published in the journal European Food Research and Technology.

The goal of the journal is to publish high-quality articles quickly on cutting-edge research, cutting-edge methods, and emerging trends in fields such chemistry, biochemistry, technology, molecular biotechnology, nutritional chemistry, toxicology, analytical and sensory methods, and food physics.
Germany’s Technische Universität Dresden’s T. Henle and Technische Universitat Munchen’s T. Hofmann serve as the journal’s editors-in-chief.
provides quick publication of cutting-edge articles about food research.
provides research papers and articles in both basic and practical areas of food science.
includes subjects like food physics and molecular biotechnology
In response to a poll, all writers said they would either definitely or probably publish in the journal again.