November 2014

Food Technology Magazine
November 2014

Features

Columns

PRESIDENT’S MESSAGE
Mary Ellen Camire
Building a Global Food Science Community
IFT 75TH ANNIVERSARY
Food Technology Staff
IFT Journals Witness Seminal Events of Food Science
GLOBAL INSIGHTS
Karen Nachay
Small Family Farms Have a Big Impact
CONSUMER TRENDS
A. Elizabeth Sloan
The Bread Category Is on the Rise
CULINARY POINT OF VIEW
Kelly Hensel
Chef McLagan Sees the Beauty in Bitter
FOOD, MEDICINE & HEALTH
Roger Clemens
6.4 Trillion Calories and Counting
INGREDIENTS
Karen Nachay
Making Over Meat and Poultry
INGREDIENTS
Bob Swientek
Global Lab Network Connects Dots of Innovation
NUTRACEUTICALS
Linda Milo Ohr
Keeping Pace with Heart Health
FOOD SAFETY & QUALITY
Neil H. Mermelstein
It’s Always Tea-Time
PROCESSING
J. Peter Clark
Getting Resourceful About Energy Use
PACKAGING
Aaron L. Brody
Extended Shelf Life: Flying Under the Radar
PERSPECTIVE
Neal D. Fortin
PHOs: Illegal Food Additives Since 2005

Recent Issues

  • October 2014
    A Diet for a Kinder Planet
    Considered essential for good health, a wholesome diet and good nutrition may also help improve the behavior and mood of society at large.
  • September 2014
    Today’s Supermarket Special: Transforming the Store
    More Millennial shoppers, less consumer loyalty, and a mind-boggling array of new technologies: What does it all mean for grocery retailers?
  • August 2014
    Future-Focused Food Science
    The 2014 IFT Annual Meeting & Food Expo® in New Orleans delivered a full complement of contemporary innovation and insight along with opportunities to reflect on IFT’s 75-year history.
Issue Archive

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