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.