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Session and Expo Highlights at IFT15 in Chicago.

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Amid growing public awareness that water is not an unlimited resource, scientists and policy makers alike are working to reduce the water footprint of food production and ensure a safe ocean habitat for future supplies of fish and seafood.

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Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.

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Feeding Tomorrow, the foundation of the Institute of Food Technologists (IFT), today announced that Kraft Foods Group will donate $100,000 to Feeding Tomorrow to endow two new annual $1,000 scholarships. These educational scholarships also include a paid internship at a Kraft location and a trip to attend the IFT summer event.

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The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades.

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As part of its ongoing efforts aimed at improving traceability in the worldwide food system, the Institute of Food Technologists (IFT) Global Food Traceability Center (GFTC) today announced that it has received a $1.3 million grant from the Gordon and Betty Moore Foundation. The new grant will support efforts to design a common technology architecture for seafood traceability and related communications, education, and training efforts.

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The Institute of Food Technologists (IFT) is committed to fostering student innovation and scientific exploration of global food science issues. Food science students faced these issues head on as competitors and now three finalists have been announced and will move on in the IFT Global Student Innovation Challenge sponsored by Tate & Lyle.

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Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor Tarar McHugh, PhD writes about the history of olive oil as well as the how it’s produced today.

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egetarians used to be considered a very small percentage of the consumer market, but according to a survey by the Nutrition Business Journal as much as 26 percent of consumers now fall into the category of “flexitarians,” who prefer a more plant-based diet. In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), IFT member and freelance writer David Despain writes how food companies are responding to the growing demand for vegetarian food offerings.

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With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.

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It’s tornado season, so there’s a chance the power could go out at any time during a storm. Bob Gravani, PhD, CFS, a Professor of Food Science at Cornell University and a spokesperson for the Institute of Food Technologists (IFT), provides several tips to keep food safe during a power outage.

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What exactly are the differences between fish that is wild caught versus fish that is farm raised? A Q&A with Institute of Food Technologists (IFT) President Mary Ellen Camire, PhD, CFS sheds some light on this topic.

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The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence.

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Agriculture can be both a victim and a cause of climate change, say global warming experts. But new sustainable strategies that can help farming adapt to hotter conditions may help reduce agriculture’s carbon footprint too.

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Confusion over date labeling leads to billions of pounds of food waste every year. Bob Brackett, PhD CFS, Director of the Institute for Food Safety and Health at the Illinois Institute of Technology and IFT spokesperson explains the difference between “use-by,” “sell-by,” and “best-by” dates.

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The Institute of Food Technologists (IFT) is proud to announce that 19 professionals recently earned the prestigious Certified Food Scientist (CFS) credential, joining more than 1,600 in 55 countries worldwide. These include professionals that represent diverse roles within organizations such as Starbucks Coffee Company, Kerry Ingredients, Silliker, and The Pennsylvania State University.

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Brain health is the second most important component in maintaining a healthy lifestyle according to a 2014 AARP study. As people age they can experience a range of cognitive issues from decreased critical thinking to dementia and Alzheimer’s disease. In the March issue of Food Technology published by the Institute of Food Technologists (IFT), contributing editor Linda Milo Ohr writes about eight nutrients that may help keep your brain in good shape.

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The April 2015 issue of Food Technology magazine published by the Institute of Food Technologists (IFT) features Contributing Editor A. Elizabeth Sloan’s insights on the top food trends for 2015.