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June 9th News! The new website of is available online.

ISSN: 1438-2377

Editor-in-Chief: Thomas Henle

Publisher: Springer

Impact Foctor: 1.559

Abstracting/Indexing: Science Citation Index, Science Citation Index Expanded (SciSearch), Journal Citation Reports/Science Edition, SCOPUS, etc.


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

For more information about submission:

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