May 2016

Food Technology Magazine
May 2016


  • Decoding the Science of Taste
    Mary Ellen Kuhn
    Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives.
  • Beyond the Basic Five (Online Exclusive)
    Mary Ellen Kuhn
    Despite the long-accepted view that there are five basic tastes, some scientists, including Michael Tordoff, a researcher at the Monell Chemical Senses Center in Philadelphia, find that viewpoint limiting.
  • Consumers Get Serious About Snacking
    Melanie Zanoza Bartelme
    As consumers’ lives get busier and busier, they are turning to snacks to power through their demanding days and in some cases, forgoing traditional meals altogether.
  • Snacking Across Categories (Online Exclusive)
    Melanie Zanoza Bartelme
    With innovative new products popping up across a variety of categories, consumers have nothing but options when it comes to snacks.
  • Achievement Awards Honor Excellence in Food Science
    Food Technology Staff
    IFT has officially celebrated the achievements of its members since the presentation of the very first Nicolas Appert Award during the 1942 annual meeting. Over time, more and more awards have been added, bringing the total to 19 different honors that collectively make up IFT’s Achievement Awards.


Colin Dennis
Opportunities for Development
A. Elizabeth Sloan
The Big Trend to Small Foods
Karen Nachay
What’s Brewing in the Global Beer Market
Roger Clemens
Asthma, Allergy, and the Microbiome
Karen Nachay
Toasting Ingredients in Fermented and Distilled Beverages
Linda Milo Ohr
Gut Health News to Digest
Neil H. Mermelstein
Calories Count on Menus
Tara McHugh and David Kingsley
Putting Oysters Under Pressure
Claire Koelsch Sand
Modified Atmosphere Packaging Expands
Food Technology Staff
What’s Eating Colleges and Universities?

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