Modern Food Science and Technology was first launched in 1985 under the title Guangzhou Food Science and Technology, sponsored by the Guangzhou Food Industry Institute. In 2005, it was renamed to its current title and has since been governed and sponsored by South China University of Technology. In 2007, the publication frequency changed from quarterly to monthly, and in the same year, it was recognized as a Source Journal for Chinese Scientific and Technical Papers and Citations. In 2009, it was selected as a China Core Academic Journal (Grade A+) by RCCSE, and in 2011, it was included in “A Guide to the Core Journals of China”. The journal is the only food science and technology journal in Guangdong Province with both Chinese and international standard serial numbers.

The journal is distributed publicly in China and abroad, targeting professionals engaged in research and related work in universities, research institutes, and enterprises. It has a high reputation within the industry and has been indexed by multiple renowned databases and directories, including A Guide to the Core Journals of China (published by the Peking University Library), RCCSE China Core Academic Journals, EBSCO, Scopus, Food Science and Technology Abstracts (FSTA, UK), Chemical Abstracts (CA, USA), Cambridge Scientific Abstracts - Materials Information (CSA-MI, USA), Index Copernicus (IC), Ulrich’s Periodicals Directory (USA), and CAB Abstracts of CABI (UK). In addition, the journal has been awarded the titles of 'Outstanding Science and Technology Journal of Guangdong Province' and 'High-Quality Science and Technology Journal of Guangdong Province' for three consecutive terms. In 2023, it was listed in the Tier 2 of the Preliminary Classification Directory of High-Quality Scientific and Technological Journals in the field of Food Science and Engineering in China.

Since relocating to South China University of Technology, the journal has received strong support from the university and college. To further enhance academic quality, Professor LI Lin, former Vice President of South China University of Technology, has taken the role of Editor-in-Chief. The editorial board also includes well-known experts and scholars in the fields of food science and technology, agricultural product processing, and light industry engineering, as well as senior engineers and technical experts from leading enterprises.

Based on the discipline of food science at South China University of Technology, which has been selected as a National 'Double First-Class' Key Discipline and ranked No.1 globally in the US NEWS subject rankings, the journal is committed to promoting innovation in the food industry, advancing scientific and technological progress in the field of food, and serving the development of the food sector. It focuses on publishing innovative basic research and scientific achievements with application potential in food science and related interdisciplinary fields. It features new discoveries, theories, methods, technologies, products, and related scientific information, aiming to promote the development of food science and culture, support talent cultivation, and contribute to national modernization.