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 (Clarivate Analytics), starting with Volume 1 (Issue 1). |
| 2017 |
Foods adopted a monthly publication schedule. Foods established the following sections: -Food Processing and Technology; Foods announced the first edition of the Travel Award and Outstanding Reviewer Award. |
| 2018 | Foods was indexed in Scopus (Elsevier), starting with Volume 1 (Issue 1). Foods was indexed in Science Citation Index Expanded (SCIE)—Web of Science (Clarivate Analytics), starting with Volume 1 (Issue 1). |
| 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: 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: 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 marked the 10th Anniversary of Foods. |
| 2023 |
Foods received its updated Impact Factor (2022) of 5.2, ranked 34/142 (Q1) in "Food Science & Technology" in SCIE. Foods held the 4th International Electronic Conference on Sustainable Food Systems on October 15–30, 2023. Nutraceuticals and Functional Foods was renamed as Nutraceuticals, Functional Foods, and Novel Foods. |
| 2024 |
Foods received its 2023 Impact Factor (4.7), ranked 38/173 (Q1) in “Food Science & Technology” in SCIE. Foods received its CiteScore (2023) of 7.4, ranked 2/78 (Q1) in “Health Professions: Health Professions (miscellaneous)”, 30/371 (Q1) in “Social Sciences: Health (social science)”, 64/389 (Q1) in “Agricultural and Biological Sciences: Food Science”, 60/516 (Q1) in “Agricultural and Biological Sciences: Plant Science”, 58/182 (Q2) in “Immunology and Microbiology: Microbiology”. Foods held the 5th International Electronic Conference—‘The Future of Technology, Sustainability, and Nutrition in the Food Domain’, the first virtual conference of Foods on 28–30 October 2024. |
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, Functional Foods, and Novel 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 |
| 2022–2025 | Section Editor-in-Chief: Prof. Dr. Michelle Colgrave for the section on Foodomics |
| 2022–present |
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