Lebensmittelchemie publishes original articles describing new results in the analysis, investigation and technology of foods, consumer goods and cosmetics. The results of meetings, congresses and seminars are also given special attention.

The broad range of topics includes: nutrition, technology and the analysis of additives, juices and juice-containing beverages, antioxidants, technical enzymes and enzymatic analysis, ecology and ecological chemistry, toxicological and forensic chemistry, statistics, food microbiology, documentation of food science, aspects of food testing, low calorie foods, cosmetics, meat products, bread, bakery products and pesticides.