VIDEO: Bird is the Word. Plus Some Side Dish Science!
IFT Member Kantha Shelke, PhD, CFS, deconstructs the turkey-day menu by giving us the low-down on why all the flavors and textures go together so well and if l-tryptophan is the real culprit behind our post-meal food coma.
Got leftovers? Tips for safely savoring foods a second time around
With the holidays quickly approaching and along with them massive meals that often leave leftovers in their wake, IFT member Guy Crosby, PhD, CFS, Science Editor, America's Test Kitchen, Adjunct Professor, Department of Nutrition, Harvard School of Public Health, offers tips on safely savoring food the second time around.
Pumpkin Spice 101
In this fact sheet and the associated video, food scientist, Kantha Shelke, PhD, CFS answers questions behind the science behind the popular fall drink, the pumpkin spice latte. Shelke shares how the drink and the spice mix is made, explains any safety concerns involving the ingredients, and the science behind why we love it so much.
VIDEO: 7 Reasons to Eat Insects
Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and spokesperson for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.
10 Facts about Olive Oil
Olive oil is known for its health-promoting properties and is very popular amongst consumers for both cooking and adding flavor to foods.
VIDEO: Wild-Caught Fish vs. Farm-Raised Fish
What exactly are the differences between fish that is wild caught versus fish that is farm raised? A Q&A with Institute of Food Technologists (IFT) President Mary Ellen Camire, PhD, CFS sheds some light on this topic.
VIDEO: Four Ways to Avoid Listeria
Listeria is one type of bacteria found in soil, water and some animals such as poultry and cattle that can make you sick.
VIDEO: What Makes Your Beer Green for St. Patrick’s Day?
You may be surprised to find out how the green food dye that makes green beer green is created. IFT Spokesperson Kantha Shelke, PhD, CFS, discusses how some of the most common food dyes are made.
VIDEO: Top Five Reasons You Need Fat in Your Diet
IFT Past President Roger Clemens, DrPh, CFS, explains why it’s important to incorporate fats in our diets in this IFT Food Facts video. Dr. Clemens emphasizes needing a balance of fats and exercise to help our body function at its highest level and reduce the risk of diseases such as cardiovascular disease.
VIDEO: 5 Common Food Safety Kitchen Mistakes
IFT Spokesperson and food safety expert, Christine Bruhn, PhD, CFS, Former Director of the Center for Consumer Research, University of California-Davis and her team videotaped 120 consumers as they prepared a chicken and a salad in their home.
Hows and Whys of Pesticides
Consumers are often concerned about the amount of pesticides that can end up on produce after harvesting and worry if fruits and veggies are safe to eat. Carl Winter, PhD, a food toxicologist and the director of the FoodSafe Program at the University of California, Davis explains why we need pesticides and the regulation and safety behind them in this video.
Science Behind Ice Cream Revealed
Food science plays an important role in the creation of ice cream. From coming up with different ingredients and flavors, to making sure it stays fresh in your freezer, food scientists are hard at work creating a product that is fun and tasty.
8 Ways Zinc Affects the Human Body
Researchers identified zinc as one of the most important essential trace metals in human nutrition and lifestyle. Zinc is not only a vital element in various physiological processes; it is also a drug in the prevention of many diseases.
The Chemistry Behind BBQ
IFT spokesperson Guy Crosby, PhD, CFS provides insight into the food science behind BBQ. Crosby addresses how a marinade works to keep your meat tender, how smoking can infuses new flavors into meat, searing and more.
What is a Functional Food?
The U.S. is the largest consumer of functional foods, it was a 44 billion dollar market in 2012 and it’s increasing with at least 60 percent of people consuming functional foods, occasionally.
Here’s a brief look at where chocolate comes from, nutritional information, how it’s made, and the ingredients that make chocolate – whether milk, dark or white – a memorable treat.
VIDEO: What are Trans Fats?
The U.S. Food and Drug Administration (FDA) recently announced that it is taking steps to further reduce artificial trans fat from processed food.
VIDEO: Facts About Low-Calorie Sweeteners
Low-calorie sweeteners (also referred to as alternative sweeteners, non-nutritive sweeteners, intense sweeteners, or sugar substitutes) are used in foods and beverages instead of sugar (sucrose) to provide sweetness without adding a significant amount of calories.
VIDEO: Myth or Fact: Foodborne Illness
IFT spokesperson Christine Bruhn, Director of the Center for Consumer Research at University of California-Davis, dispels some common myths about foodborne illness and gives tips on how to prevent it.
Food Safety Tips for Packing School Lunches
The Institute of Food Technologists, a nonprofit scientific organization focused on the science of food offers some guidance for parents as they pack lunches this school year.
Dining outdoors? Tips for keeping food safe and delicious
To ensure your meals are safe and enjoyable, it’s important to know how to prepare, transport and store food for outdoor eating.
The Institute of Food Technologists (IFT) offers some advice for safely handling food when you’re dining outdoors this summer.
What Do You Know About Organic Foods?
Consumers continue to demand a greater variety and quantity of organic foods. According to the Organic Trade Association, U.S. sales of organic food and beverages have grown from $1 billion in 1990 to $26.7 billion in 2010.
What You Need to Know About Egg Safety
It's important to practice good food safety when you’re dealing with eggs. Following are some good egg safety tips to keep in mind the next time you’re buying, storing or cooking eggs.
Food scientists explain how processed foods contribute many nutrients to our diet, how they enable today's busy lifestyles and why they are essential to feeding a growing population.
Using a Food Thermometer
Many cooks believe they can tell if food is done - and safe to eat - by how it looks and feels. However, according to the USDA, recent research has shown that color and texture are unreliable indicators of food temperature safety.
Top 10 Tips for Bagging Groceries
To make sure that the food you bring home is as safe and delicious as it was at the store, it’s important to know the best way to pack and transport your groceries.
How to Keep Food Safe When Tailgating Q&A
Tailgating is a fun American tradition where food is prepared and enjoyed near the back of a car or truck, often in the parking lot of a sporting, music or other large event.
Kosher Food Q&A
Kosher means that a food is “fit or proper” according to Jewish dietary laws. These laws specify the types of food and meat that may be eaten, and provide strict guidelines for preparing, processing and inspecting these foods.
World Without Food Science
World Without Food Science™ is a public education campaign created by the Institute of Food Technologists to generate awareness of the role that food science plays in ensuring a nutritious, safe and abundant food supply.
What are Antioxidants?
Antioxidants—what are they and why do you need them? IFT Member Claudia Fajardo-Lira, PhD, Professor of Food Science and Nutrition at California State University-Northridge, explains the facts about antioxidants in this video.
Food Storage and Shelf Life
Ever wonder what all those numbers mean on canned, boxed or packaged food products? This video from IFT features Richard Ross, CEO of Ross Consulting LLC, discussing shelf-life of food, proper storage, expiration dates, lot codes and what it all means for you and your family.
VIDEO: Why are Foods Irradiated?
Christine Bruhn, PhD, director of the Center for Consumer Research at University of California-Davis, and a professor in the UC-Davis Department of Food Science and Safety, explains why foods are irradiated in this video from IFT.
Probiotics primer: The scoop on 'good bacteria'
(ARA) - Most people think of bacteria as something that just makes you ill. Bacteria can be responsible for various illnesses and everyday annoyances. But not all bacteria are bad for you.
Selecting Safe Seafood: Q & A
Interview with Kantha Shelke, PhD, Institute of Food Technologists (IFT) Member and principal at Corvus Blue LLC, a Chicago-based food science and research firm
Fat or fiction? The skinny on the truth about fats
(ARA) – Fat is the enemy – that's the philosophy of many Americans who are trying to lose excess weight. While plenty of proven health risks can be tied to carrying extra pounds, not all fat is bad, experts say.
Unleashing the Power of Umami
Inventive chefs and product developers are devising new applications for this time-tested food formulation tool, which amplifies flavor, aids in sodium reduction, promotes satiety, and more.
How to Keep Summer Foods Fresh and Safe
(ARA) – Summer is the season to be outdoors with friends and family at picnics, barbecues and many other events. But the warm weather also brings an increase in foodborne illnesses when food sits out in hot, humid conditions.
About Food Science and Technology
To help consumers make informed decisions about the food they eat, IFT has developed IFT Food Facts to provide consumers with news they can use in their daily lives.
What is IFT?
The Institute of Food Technologists (IFT) exists to advance the science of food. Our long-range vision is to ensure a safe and abundant food supply contributing to healthier people everywhere.
Holiday Food Safety Tips
(IFT) - The holiday season will be here before we know it, which means preparing for yummy feasting, the gathering of friends and family and shopping for all the food. Turkeys, hams, homemade salads and fruity desserts are all waiting to be whipped up and consumed.