As consumers and the food industry look for ways to reduce their environmental impact, the success of initiatives in Asia may offer some lessons for sustainable packaging in the United States, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®.
Vitamin and mineral supplements can enhance mental energy and well-being not only for healthy adults but for those prone to anxiety and depression, according to a July 15 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.
Putting a new spin on the concept of “stress eating,” research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® found that people who eat during times of stress typically seek the foods they eat out of habit – regardless of how healthy or unhealthy that food is.
The demand for food scientists in the U.S. will increase by 10 percent in the next seven years. By 2050, the global population is predicted to reach 9 billion people. While there is a definite need for more individuals to enter the field of food science, many students aren’t aware of these opportunities.
Today’s global food supply chain has become increasingly complex as companies seek greater efficiencies to feed the world’s growing population. Product tracing has emerged as a critical tool for increasing the transparency of the attributes and origin of food products―from farm to processing to retail and food service, or to the family table.
A diverse, global scientific community, collectively worrying about how to feed a growing world population expected to reach nine billion by the year 2050, will provide the focus and collaboration needed to meet the challenge, CNN host, Washington Post columnist, editor-at-large of Time magazine, and bestselling author Fareed Zakaria, PhD, said July 14 at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo® in Chicago
The U.S. Food and Drug Administration (FDA) needs full cooperation at every step of the manufacturing and distribution process to ensure food imported into the United States complies with the same safety standards as domestic food, according to a panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Expo®.
The Institute of Food Technologists (IFT) today announced the inaugural class of certified food scientists (CFS). With nearly 1,500 food scientists from 54 countries around the world now officially certified, the CFS certification program recognizes food scientists’ knowledge and applied skills.
At Sunday morning’s opening general session of the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®, IFT President-Elect Janet Collins and President-Elect designate Mary Ellen Camire announced and presented four companies with the 2013 IFT Food Expo Innovation Awards.
Adding just a small amount of everyday herbs and spices to vegetables and reduced-calorie meals may make those foods more appetizing to consumers, which could ultimately help Americans cut down on dietary fat and choose more foods in line with the Dietary Guidelines for Americans, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo®
More food producers need to create sustainable business strategies that not only reduce emissions but guarantee a healthier future for both their businesses and consumers, according to a July 14 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago held at McCormick Place.
Almonds may still be considered one of the highest energy food sources but it’s not about how much you bite off, instead it’s about how much you chew, according to a July 14 panel discussion at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® held at McCormick Place.
The Institute of Food Technologists (IFT) today announced Bonny McColl as the new Strategic Account Manager for the West Coast. As Strategic Account Manager, Bonny will develop sales strategies to meet IFT revenue projections. She will also identify the needs of IFT clients by creating goals and partnership programs.
Food professionals from all over the globe will be gathering together at McCormick Place in Chicago for the Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo July 13-16. Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.
A special supplement to the June 2013 issue of the Journal of Food Science highlights new studies and research that show the health benefits of consuming raisins.
Nanotechnology experts from around the world will gather in Chicago July 12-13 for the Institute of Food Technologists (IFT) 6th Annual International Food Nanoscience Conference.
Al fresco dining is one of the great pleasures of warm weather. Whether you’re hosting a neighborhood barbecue or an intimate dinner party on your deck, outdoor dining is a great way to savor good food, company and the great outdoors. To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating.
Demand has grown recently to find more natural ways to reduce the adverse effects of the two major methods for cancer treatment, ionizing radiation and chemotherapy. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that garlic oil reduced the decrease of white blood cells affected by chemotherapy and radiation treatment in mice with cancerous tumors.
Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), today announced the winners of the General Mills Graduate Scholarships and Internships as Jose Maldonado, a PhD candidate in the food science department of Rutgers University and Nedra Louisa Montgomery, a PhD candidate studying food science at Alabama A&M University.
Al fresco dining is one of the great pleasures of warm weather. Whether you’re hosting a neighborhood barbecue or an intimate dinner party on your deck, outdoor dining is a great way to savor good food, company and the great outdoors. To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating. The Institute of Food Technologists (IFT) offers some advice for safely handling food when you’re dining outdoors this summer.
The Institute of Food Technologists (IFT) is proud to announce its 2013 Fellows. This is a unique professional distinction given to individuals with outstanding and extraordinary qualifications and experience for their contributions to food science and technology.
Food professionals from all over the globe will be gathering together in Chicago for the Institute of Food Technologists (IFT) 2013 Annual Meeting & Food Expo. This is the only annual event that brings together professionals involved in both the science and the business of food — experts from industry, academia and government.
The Institute of Food Technologists (IFT) today announced a new partnership with the Canadian Institute of Food Science and Technology (CIFST) that brings the Certified Food Scientist (CFS) certification to CIFST members. This partnership will expand the impact of the CFS program by providing 1,200 CIFST members involved in food science and technology with a new opportunity to differentiate their work experience in the global marketplace.
In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to develop better-tasting, low- and reduced-sodium products.
With nearly 400,000 items in every grocery store (Food Marketing Institute), there are hundreds of different ways a packaged food can be labeled. Editor A. Elizabeth Sloan gathers statistics about what language on food labels consumers are looking for in the May 2013 issue of Food Technology magazine.
In celebration of Earth Day, the Institute of Food Technologists (IFT) today released several resources that highlight the contributions of food science to a sustainable earth.
The April 2013 issue of Food Technology magazine features Contributing Editor, A. Elizabeth Sloan’s take on the top 10 food trends for 2013.
Climate change, water scarcity, increasing world population, and rising food prices are only some of the socioeconomic factors that threaten agriculture and food security worldwide, especially for disadvantaged populations that live in arid and sub-arid regions. In the May issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT), researchers looked into how millet grains serve as a major food component for millions of people in these countries, as well as for people with special diet needs and those seeking foods high in nutrients.
It’s important to practice good food safety when you’re dealing with eggs. Following are some good egg safety tips to keep in mind the next time you’re buying, storing or cooking eggs.
In the April 2013 issue of Food Technology magazine Senior Editor Don Pszczola writes about growing trends related to recent cocoa and chocolate applications research conducted by Innova Market Insights from the webinar “Inspiring 2013 Food Trends for Your Cocoa and Chocolate Applications.” Following are the top 10 trends discussed.
Feeding Tomorrow, the Foundation of the Institute of Food Technologists (IFT), today announced the winners of the Evan Turek Memorial Scholarships. Allie Sivak is the recipient of the Evan Turek Memorial Scholarship and Mondelēz International Internship; and Amy Kringle is the recipient of the Evan Turek Memorial Scholarship and Kraft Foods Internship.
The Institute of Food Technologists (IFT) today released two new videos in their World Without Food Science series. The video, Special Foods, discusses how food science has played a critical role in contributing nutritious foods to people with unique nutritional needs like pregnant woman, new mothers, children, and people with dietary allergies and restrictions. The video, Nutrition, emphasizes how food science gives people access to different kinds of foods from all over the world at affordable prices and the process of fortifying foods with additional nutrients.
Video on how processed foods have changed the way women interact with their family and manage a career.
Video on how there are many different levels of food processing.
Video on how a food study shows how processed foods contribute to the American diet.
Video on how many things that we eat today are processed in some way or another.
Video on how processed foods can make our lives easier and better.
With food allergies and gluten intolerance on the rise, it takes more than seating flexibility and a vegetarian option to host a successful dinner party these days. Hosts today need to be able to accommodate a variety of dietary needs, from providing kosher foods to gluten and nut-free items.
We’ve reached the tipping point when it comes to fighting childhood obesity.
The Institute of Food Technologists (IFT) and CanolaInfo are proud to announce the winner of the Heart-Healthy Product Development Competition held at the IFT Wellness 13 Conference in Rosemont, Ill. The winning student team is from the food science program at the University of Arkansas developed Simply Heart, a banana and cinnamon flavored breakfast bar.
Polyphenols and resistant starch could be used to help people live longer by changing the microbiome, the microbes that live in our gut.
Processed foods can be made healthier for consumers by replacing saturated fat and trans fats with unsaturated fats.
Michael W. Smith, M.D., Medical Director and Chief Medical Editor, WebMD listed the top 10 food and beverage stories in 2012.
CRN research shows 14-to-18 year-olds aren’t getting enough calcium in their diet.
The Institute of Food Technologists (IFT) announced the public release of their report for the U.S. Food and Drug Administration (FDA) focused on the outcomes of two pilot projects designed to test and study various product tracing practices for fresh produce and processed foods.
The Institute of Food Technologists (IFT), a nonprofit scientific society for professionals engaged in the science of food, food technology, and related areas in industry, academia, and government, today announced that registration for the annual (IFT) Annual Meeting and Food Expo 2013 in Chicago July 13-16 at McCormick Place is now officially open.
The Institute of Food Technologists (IFT) today announced the public release of their report for the U.S. Food and Drug Administration (FDA) focused on the outcomes of two pilot projects designed to test and study various product tracing practices for fresh produce and processed foods.
Popular consumer cookbooks generally define the “doneness” of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be done before fully cooked. Also, fish can easily be overcooked and dry. A study in the February 2013 issue of Journal of Food Science, published by the Institute of Food Technologists (IFT), determined the optimum cooking times needed to achieve microbial safety while also maintaining high quality in shrimp and salmon for a variety of common cooking methods.
RSS
Medicine keyboard_arrow_right
Sciencekeyboard_arrow_right
Life keyboard_arrow_right
Business keyboard_arrow_right
Journal News keyboard_arrow_right
By Location keyboard_arrow_right
Meetings, Grants, and Events keyboard_arrow_right