||Foods is launched. Prof. Dr. Charles Brennan is the founding Editor-in-Chief. The inaugural volume is released, Foods is initially published as a quarterly journal.
||Foods is indexed by the Emerging Sources Citation Index (ESCI) in Web of Science.
||Foods becomes a monthly journal and is covered by PubMed. 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 sponsors the 7th International Symposium on “Delivery of Functionality in Complex Food Systems”. The Twitter account for Foods is created. The first Travel Award and Outstanding Reviewer Award are offered.
||Foods is accepted for inclusion in Scopus and Science Citation Index Expanded (SCIE).
||The first Impact Factor is 3.011. Foods 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 November 10‒25, 2020.