FebruaryFebruary 2012, Volume 66, No.2

Features

Economy Keeps Salaries Flat

MARY ELLEN KUHN
Compensation appears to have plateaued, but most food scientists find much satisfaction in their jobs, according to the 2011 IFT Membership Employment & Salary Survey.

Old World Inspiration Informs Contemporary Cuisine

KAREN NACHAY
The foods of Northern Europe present new product development opportunities for consumer packaged goods and foodservice.

Columns

: Making Our Visions a Reality; PRESIDENT'S MESSAGE
by Roger Clemens

: Consumers Are Buying in to Breakfast; CONSUMER TRENDS
by A. Elizabeth Sloan

: IFT Comments on Sodium Reduction; SCIENCE & POLICY INITIATIVES
by Sheila Fleischhacker and William Fisher

: Evaluating Dietary Interventions for the Management of Multiple Sclerosis; FOOD, MEDICINE & HEALTH
by Roger Clemens and James D. Adams Jr.

: Formulating Lower-Calorie Sweet Drinks; INGREDIENTS

: Little Packages, Big Nutrition; NUTRACEUTICALS
by Linda Milo Ohr

: Chocolate Quality Testing; FOOD SAFETY & QUALITY
by Neil H. Mermelstein

: Commercializing Advances in Processing Technology; PROCESSING
by J. Peter Clark

: How Microelectronics and Nanotechnology Will Shape Packaging; PACKAGING
by Aaron L. Brody

: San Antonio Hosts Culinary Roundup; RCA 2012 Show Preview

: Food Engineering: Key Component of Food Quality & Safety; PERSPECTIVE
by V. M. Balasubramaniam, S. K. Sastry, and Dennis R. Heldman

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