Journal History

2012 The inaugural issue was released. Foods was published as a quarterly journal.
2015 Foods was indexed in Emerging Sources Citation Index (ESCI) - Web of Science.
2017

Foods adopted a monthly publication schedule. 

Foods was indexed in PubMed.

Foods established the following sections:
-Food Processing and Technology;
-Food Physics and (Bio)Chemistry;
-Food Analysis;
-Food Microbiology;
-Food Function and Nutrition;
-Meat;
-Dairy;
-Grain.

Foods announced the first edition of the Travel Award and Outstanding Reviewer Award.

2018 Foods was indexed in Scopus and Science Citation Index Expanded (SCIE).
2019 Foods received its first Impact Factor (3.011), ranked 35/136 (Q2) in "Food Science & Technology" in SCIE.
2020

Foods received its updated Impact Factor (2019) of 4.092, ranked 27/139 (Q1) in "Food Science & Technology" in SCIE.

Foods established the following sections:
-Food Packaging and Preservation;
-Foodomics.

Foods held the 1st International Electronic Conference on Food Science and Functional Foods from November 10‒25, 2020.

2021

Foods received its updated Impact Factor (2020) of 4.350, ranked 37/144 (Q2) in "Food Science & Technology" in SCIE.

Foods established the following sections:
-Food Toxicology;
-Food Systems;
-Food Biotechnology;
-Foods of Marine Origin;
-Plant Foods;
-Drinks and Liquid Nutrition.

Foods held the 2nd International Electronic Conference on Future Foods and Food Technologies for a Sustainable World on October 15–30, 2021.

2022

Foods adopted a semi-monthly publication schedule. 

Foods received its updated Impact Factor (2021) of 5.561, ranked 35/143 (Q1) in "Food Science & Technology" in SCIE.

Foods held the 3rd International Electronic Conference on Food Food, Microbiome, and Health on October 1–15, 2022.

The year 2022 marks the 10th Anniversary of Foods.

Editor-in-Chief

2012–2013 Editor-in-Chief: Prof. Dr. Charles Brennan
2013–2021 Editor-in-Chief: Prof. Dr. Christopher J. Smith
2021–present Editor-in-Chief: Prof. Dr. Arun K. Bhunia

Section Editor-in-Chief

2019–present Section Editor-in-Chief: Prof. Dr. Juan L. Silva for the section on Food Engineering and Technology
Section Editor-in-Chief: Prof. Dr. Antonello Santini for the section on Food Analytical Methods
Section Editor-in-Chief: Prof. Dr. Arun K. Bhunia for the section on Food Microbiology
Section Editor-in-Chief: Prof. Dr. Joe Vinson for the section on Food Nutrition
Section Editor-in-Chief: Prof. Dr. Antonello Santini for the section on Nutraceuticals and Functional Foods
Section Editor-in-Chief: Prof. Dr. Derek V. Byrne for the section on Sensory and Consumer Sciences
Section Editor-in-Chief: Dr. Marina Carcea for the section on Grain
Section Editor-in-Chief: Dr. Esther Sendra for the section on Dairy
Section Editor-in-Chief: Prof. Dr. Robyn Warner for the section on Meat
2020–present Section Editor-in-Chief: Prof. Dr. Susana Casal for the section on Food Quality and Safety
Section Editor-in-Chief: Prof. Dr. Joana S. Amaral for the section on Food Physics and (Bio)Chemistry
Section Editor-in-Chief: Prof. Dr. Theodoros Varzakas for the section on Food Security and Sustainability
Section Editor-in-Chief: Prof. Dr. Benu P. Adhikari for the section on Food Packaging and Preservation
2021–present Section Editor-in-Chief: Prof. Dr. Juana Fernández-López for the section on Meat
Section Editor-in-Chief: Prof. Dr. Katrina Campbell for the section on Food Systems
Section Editor-in-Chief: Prof. Dr. Ana Gomes for the section on Food Biotechnology
Section Editor-in-Chief: Prof. Dr. José Antonio Beltrán Gracia for the section on Foods of Marine Origin
2022–present Section Editor-in-Chief: Prof. Dr. Michelle Colgrave for the section on Foodomics
Section Editor-in-Chief:
Dr. Silvia Pichardo for the section on Food Toxicology
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