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

Roger Clemens
Making Our Visions a Reality
PRESIDENT'S MESSAGE
by Roger Clemens
Elizabeth Sloan
Consumers Are Buying in to Breakfast
CONSUMER TRENDS
by A. Elizabeth Sloan
IFT
IFT Comments on Sodium Reduction
SCIENCE & POLICY INITIATIVES
by Sheila Fleischhacker and William Fisher
Roger Clemens
Evaluating Dietary Interventions for the Management of Multiple Sclerosis
FOOD, MEDICINE & HEALTH
by Roger Clemens and James D. Adams Jr.
IFT
Formulating Lower-Calorie Sweet Drinks
INGREDIENTS
Linda Ohr
Little Packages, Big Nutrition
NUTRACEUTICALS
by Linda Milo Ohr
Neil Mermelstein
Chocolate Quality Testing
FOOD SAFETY & QUALITY
by Neil H. Mermelstein
J. Peter Clark
Commercializing Advances in Processing Technology
PROCESSING
by J. Peter Clark
Aaron Brody
How Microelectronics and Nanotechnology Will Shape Packaging
PACKAGING
by Aaron L. Brody
IFT
San Antonio Hosts Culinary Roundup
RCA 2012 Show Preview
IFT
Food Engineering: Key Component of Food Quality & Safety
PERSPECTIVE
by V. M. Balasubramaniam, S. K. Sastry, and Dennis R. Heldman

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