10th Anniversary of Foods
The year 2022 marks the 10th anniversary of Foods, which is a peer-reviewed, open access journal that provides an advanced forum for studies pertaining to all aspects of food research, with major emphasis on the “science of food”. Foods had published over 6,000 papers by the end of 2021. We value the contributions from both authors and reviewers. To celebrate the 10th anniversary of Foods, we are arranging special content and a series of events. We hope that you can join us in celebrating this milestone for our journal and enjoy the collection below.
Foods 10th Year Anniversary
Development and Achievements
View the 10-year timeline infographic here. Trace the development of Foods from its origins with remarkable events.
Foods is launched, initially as a quarterly journal. Prof. Dr. Charles Brennan is the founding Editor-in-Chief. The inaugural volume is released.

Prof. Dr. Christopher J. Smith serves as the Editor-in-Chief.
Foods is indexed by the Emerging Sources Citation Index (ESCI) in Web of Science.

Foods becomes a monthly journal and is covered by PubMed.

The following eight sections are added: Food Processing and Technology; Food Physics and (Bio)Chemistry; Food Analysis; Food Microbiology; Food Function and Nutrition; Meat; Dairy; Grain.
Foods is accepted for inclusion in Scopus and Science Citation Index Expanded (SCIE).

Foods receives its first impact factor of 3.011, and is ranked 35/136 (Q2) in the category ‘Food Science & Technology’ in SCIE.
The 2019 impact factor is 4.092. Foods ranks 27/139 (Q1) in the category "Food Science & Technology" in SCIE.
Two new sections, "Food Packaging and Preservation" and “Foodomics”, are established.
Foods holds the 1st International Electronic Conference on Food Science and Functional Foods from 10–25 November 2020.
1st e-conference

Prof. Dr. Arun K. Bhunia serves as the Editor-in-Chief.

Six new sections, "Food Toxicology", "Food Systems", "Food Biotechnology", "Foods of Marine Origin", "Plant Foods" and "Drinks and Liquid Nutrition", are established.
The 2nd International Electronic Conference on Foods—"Future Foods and Food Technologies for a Sustainable World"—is held on 15–30 October 2021.
