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, newest techniques and on developing trends in the following sections:

  chemistry and biochemistry
 technology and molecular biotechnology
 nutritional chemistry and toxicology
 analytical and sensory methodologies
 food physics

Out of the scope of the journal are:

  - contributions which are not of international interest or do not have a substantial impact on food sciences,
 - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
 - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

All submissions to the journal must be submitted online at
https://mc.manuscriptcentral.com/efrt.

For more information about submission:
http://www.springer.com/food+science/journal/217.