The Institute of Food Technologists (IFT) today announced the selection of Christie A. Tarantino, FASAE, CAE, as the new IFT Executive Vice President. Tarantino, the current President and CEO of the Association Forum of Chicagoland, will lead IFT...
3/7/2014 11:00 AM EST
CHICAGO—The Institute of Food Technologists (IFT), a non-profit scientific society of food scientists, technologists and related professionals from academia, government and industry, today announced that registration for the IFT Annual Meeting &...
3/3/2014 1:00 PM EST
NSF-GFTC Training Services and Institute of Food Technologists (IFT) Partner to Bring Certified Food Scientist Preparatory Course to Canada
NSF-GFTC (formerly the Guelph Food Technology Centre), now part of NSF International’s Global Food Division, and the Institute of Food Technologists (IFT) have partnered to provide IFT’s Certified Food Scientist (CFS) preparatory course to food...
2/26/2014 9:00 AM EST
Sauces and marinades are an easy way for consumers cooking at home to infuse distinctive flavors into all kinds of different foods. In the February issue of Food Technology magazine published by the Institute of Food Technologists (IFT),...
2/21/2014 4:30 PM EST
Recent developments across the globe have put an increasing focus on the traceability of foods. Complicated supply chains of hundreds of ingredients that are used to make a food product make food product tracing a daunting task. In an effort to...
2/21/2014 4:00 PM EST
Although levels of furan—a carcinogen resulting from heat treatment techniques, such as canning and jarring—are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from...
2/21/2014 4:00 PM EST
After a small dip in 2011, salaries for food scientists have bounced back. U.S. members of the Institute of Food Technology (IFT) earned a median salary of $90,000 last year, according to the 2013 IFT Employment and Salary Survey. The total was up...
2/13/2014 11:00 PM EST
Here’s a brief look at where chocolate comes from, nutritional information, how it’s made, and the ingredients that make chocolate – whether milk, dark or white – a memorable treat.
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