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 Universit?t Dresden, and T. Hofmann, Technische Universitat Munchen, Germany.

《歐洲食品研究與技術(shù)》雜志發(fā)表了最先進(jìn)的研究論文，并就基礎(chǔ)和應(yīng)用食品研究發(fā)表了評(píng)論文章。該雜志的使命是在化學(xué)和生物化學(xué)、技術(shù)和分子生物技術(shù)、營(yíng)養(yǎng)化學(xué)和毒理學(xué)、分析和感官方法學(xué)以及食品物理學(xué)等學(xué)科中快速發(fā)表關(guān)于前沿研究、新技術(shù)和發(fā)展趨勢(shì)的高質(zhì)量論文。總編輯是德累斯頓理工大學(xué)的T.Henle和德國(guó)孟晨理工大學(xué)的T.Hofmann。