October 2018

Food Technology Magazine
October 2018

Features

Columns

PRESIDENT’S MESSAGE
Michele Perchonok
Meeting Your Needs
CULINARY POINT OF VIEW
Kelly Hensel
Chef Peter Kayaian: Exploring Fermented Flavors
FOOD, MEDICINE & HEALTH
Roger Clemens and Peter Pressman
CRISPR—Deliverer or Disruptor?
IFTNEXT
Food Technology Staff
Finding New Uses for Food Waste
INSIDE ACADEMIA
Toni Tarver
Lessons in Sustainable Livestock Production
INGREDIENTS
Karen Nachay
Fruits and Vegetables Move to the Forefront
NUTRACEUTICALS
Linda Milo Ohr
Plant Proteins Take Root
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Choosing an Allergen Test Kit
PROCESSING
Tara McHugh
Recognizing the Role of Processing in Food Safety
PACKAGING
Claire Koelsch Sand
Raising the Bar: High-Barrier Polymers
SUPPLYSIDE WEST 2018 Show Preview
Food Technology Staff
SupplySide West Set for Las Vegas in November
FOOD SNAPSHOT
Food Technology Staff
Meat Snacks Move Beyond Jerky

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Recent Issues

  • September 2018
    IFT18—An Event That Mattered
    Scientific innovation and insight, inspirational entrepreneurship, and nonstop networking and learning opportunities were all on the agenda at IFT’s Annual Event and Food Expo.
  • August 2018
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  • July 2018
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