Journal History
| 2012 | 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. |
| 2015 | Foods is indexed by the Emerging Sources Citation Index (ESCI) in Web of Science. |
| 2017 | 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. |
| 2018 | Foods is accepted for inclusion in Scopus and Science Citation Index Expanded (SCIE). |
| 2019 | The first Impact Factor is 3.011. Foods is ranked 35/136 (Q2) in the Category ‘Food Science & Technology’ in SCIE. |
| 2020 | 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. |
| 2021 |
The 2020 Impact Factor is 4.350. Foods ranks 37/144 (Q2) in the Category "Food Science & Technology" in SCIE. Six new Sections "Food Toxicology", "Food Systems", "Food Biotechnology", "Foods of Marine Origin", "Plant Foods" and "Drinks and Liquid Nutrition" are established. |
Editors-in-Chief
| 2012-2013 | Founding Editor-in-Chief: Prof. Dr. Charles Brennan |
| 2013-2021 | Editor-in-Chief: Prof. Dr. Christopher J. Smith |
| 2019- | Section Editor-in-Chief: Prof. Dr. Juan L. Silva for Section Food Engineering and Technology Section Editor-in-Chief: Prof. Dr. Antonello Santini for Section Food Analytical Methods Section Editor-in-Chief: Prof. Dr. Arun K. Bhunia for Section Food Microbiology Section Editor-in-Chief: Prof. Dr. Joe Vinson for Section Food Nutrition Section Editor-in-Chief: Prof. Dr. Antonello Santini for Section Nutraceuticals and Functional Foods Section Editor-in-Chief: Prof. Dr. Derek V. Byrne for Section Sensory and Consumer Sciences Section Editor-in-Chief: Dr. Marina Carcea for Section Grain Section Editor-in-Chief: Dr. Esther Sendra for Section Dairy Section Editor-in-Chief: Prof. Dr. Robyn Warner for Section Meat |
| 2020- | Section Editor-in-Chief: Prof. Dr. Susana Casal for Section Food Quality and Safety Section Editor-in-Chief: Prof. Dr. Joana S. Amaral for Section Food Physics and (Bio)Chemistry Section Editor-in-Chief: Prof. Dr. Theodoros Varzakas for Section Food Security and Sustainability Section Editor-in-Chief: Prof. Dr. Benu P. Adhikari for Section Food Packaging and Preservation |
| 2021- | Section Editor-in-Chief: Prof. Dr. Juana Fernández-López for Section Meat Section Editor-in-Chief: Prof. Dr. Katrina Campbell for Section Food Systems Section Editor-in-Chief: Prof. Dr. Ana Gomes for Section Food Biotechnology Section Editor-in-Chief: Prof. Dr. José Antonio Beltrán Gracia for Section Foods of Marine Origin |
| 2021- | Editor-in-Chief: Prof. Dr. Arun K. Bhunia |
