Journal Title：European Food Research And Technology

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.

《欧洲食品研究与技术》杂志发表有关基础和应用食品研究的最新研究论文和评论文章。该杂志的使命是在以下部分快速发表有关前沿研究、最新技术和发展趋势的高质量论文：

-化学和生物化学-

技术和分子生物技术-

营养化学和毒理学-

分析和感官方法-

食品物理学。

超出期刊范围的有：

- 不具有国际兴趣或对食品科学没有实质性影响的贡献，

- 仅包含基于使用常规分析或细菌学方法的数据收集的提交，

- 报告生物或功能效应的贡献，而无需对正在研究的化合物进行深刻的化学和/或物理结构表征。