Founded in 1980, Food Science is currently published bi-monthly, totaling 24 issues per year in a large octavo format. It is a professional academic journal in the field of food science, primarily showcasing advanced technologies and new research and development outcomes from both domestic and international food industries. The journal reflects cutting-edge scientific research in the Chinese food sector and represents the leading academic standards within the field, serving as a vital record and reference resource.

The journal is recognized as one of the earliest, highest-quality, and most reputable core journals in the food industry, with a wide-reaching impact, substantial circulation, and excellent economic efficacy. It is widely regarded as one of the most influential top professional journals in China.

Food Science features rich and practical content with a substantial volume of information. Since 1992, it has been designated as a core journal for the food industry by the National Science and Technology Commission. In 1995, it was selected by the Office of the State Council Degree Committee and the Graduate Work Office of the Ministry of Education as an "Important Journal in Chinese Degree and Graduate Education," and it has continuously been rated as the top outstanding scientific journal in the light industry by China's authoritative information agency, the Institute of Scientific and Technical Information of China, for several consecutive years.

Since 1992, the journal has been included in all ten editions of the "The Core Journal of China" published by Peking University. In 2001, it was chosen as one of the "First National Journal Matrix Dual-Effect Journals" by the National Press and Publication Administration. In 2020, it received the "First Prize for National Commercial Science and Technology Progress" from the China Federation of Commerce, and in 2003, it was awarded the "Second Prize for National Commercial Science and Technology Progress." From 2003 to 2023, it has been recognized as one of the "Hundred Outstanding Academic Journals in China" by the Institute of Scientific and Technical Information of China for 21 consecutive years. It has been honored as a "China Excellent Science and Technology Journal" six times (in 2008, 2011, 2014, 2017, 2020, and 2023), and rated as a "Chinese Authoritative Academic Journal" multiple times between 2009 and 2020. Additionally, from 2011 to 2020, it was recognized as a "Core Journal in Agriculture and Forestry" by the Agricultural Information Institute of the Chinese Academy of Agricultural Sciences, and it has been classified as a "Chinese Internationally Influential Excellent Academic Journal" four times (in 2013, 2014, 2022, and 2023) by the International Evaluation Research Center for Chinese Academic Literature. Between 2015 and 2018, it was rated as one of the "Top 100 Digital Journal Influencers" for three consecutive years by the China Journal Association and the organizing committee of the China Wuhan Periodical Fair.

From 2011 to 2012, Food Science received major academic funding from the National Natural Science Foundation. In 2013, it was also recognized as one of the "Top 100 Chinese Newspapers" by the National Radio and Television Administration of China and received a nomination for the "Third China Publishing Government Award." In 2019, it was supported by the "Excellence Action Plan for Chinese Science and Technology Journals," becoming the only Chinese technology journal in the food field selected for such a project.

The journal has been recognized in various international and domestic important indexing systems, including the American Engineering Index (EI Compendex), Chemical Abstracts (CA), the Scopus database, Food Science and Technology Abstracts (FSTA), CAB Abstracts, Global Health, the Copernicus Index (IC) in Poland, the Japan Science and Technology Agency's Chinese Bibliographic Database (JSTChina), DOAJ, the Chinese Scientific Citation Database (CSCD), Source Journals for Chinese Scientific and Technical Papers and Citations（CSTPCD), Wanfang Database, CNKI, VIP, SuperStar, and the China Biology Medicine disc, et al.

At the release conference for the statistical results of Chinese scientific papers held by the Institute of Scientific and Technical Information of China in 2023, it was announced that the impact factor of Food Science increased from 2.035 in 2021 to 2.527. In a comprehensive evaluation of 28 core Chinese scientific journals in food science and technology, Food Science ranked first in overall score, core total citation frequency, core impact factor, core authoritative factor, and subject diffusion indicator. Additionally, its total citation frequency ranked 4th among 2,151 Chinese core journals, far exceeding other similar journals.

The 2023 version of the "Annual Report on the Impact Factors of Chinese Academic Journals" (Natural Science and Engineering Technology) published by the International Evaluation Research Center for Chinese Academic Literature indicates that Food Science ranked first among 54 food-related scientific journals in terms of its Academic Journal Clout Index (CI value), total citation frequency, impact factor, subject influence index, subject diffusion index, and H-index, with a composite impact factor of 3.894 and a comprehensive impact factor of 2.935.

Since 2000, Food Science has successfully organized 11 International Food Science Annual Conferences, 4 International Seminars on Food Science and Human Health, over 20 domestic and international food-themed conferences, 5 Innovation and Development Summits for Industry-Academia-Research Cooperation, and more than 20 delegations for overseas academic exchanges in food science, establishing a significant platform for technological exchange in the domestic and international food industry.

Main Sections: Basic Research, Food Engineering, Nutrition and Hygiene, Packaging, Storage and Transportation, Food Chemistry, Bioengineering, Compositon Analysis, Safety Detection, and Reviews.

Publishing Philosophy: Leading the forefront of academic research and fostering innovations in food technology.

Publishing Objective: To provide readers with premier food science and technology information products.

Beijing Academy of Food Sciences (BAFS) 

China Food Publishing Co.