This year marks the 30th anniversary of the FFI Journal since its first publication in 1992. From the early days of the journal issuance, it has been accepted by a broad range of readers, including not only food-related companies, but also universities, technical schools, government and municipal offices, research institutes, and libraries in major cities, as a journal related to food science. With the flow of the times since the inception of the journal, information collection methods have changed to ones based on the internet and many academic journals have accordingly become digitized. Providing convenience for readers and attracting young readers are both necessary to maintain and improve the name recognition of the FFI Journal. We currently attempt to shift the journal to fulfill the demands of the new era by providing Foreword, Reviews, Original Articles, and Art Tastes available on J-Stage website and FFI Reports available on demand on the San-Ei Gen F.F.I., Inc. website. We have received many opinions as well as feedback and favorable reviews on our articles, including Feature Articles, from our readers. Some educators also informed us that they use the journal as teaching material for their lectures. In reference to contributions to the journal, we believe that our editorial policy of requesting submissions from experts who have been active in their field and as well as from young researchers has been appropriate. We sincerely express our gratitude to all of the experts who kindly collaborated with us, as well as to all of those who have contributed to the preparation and publication of the journal.

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