In the News
IFT food science experts and publications are often quoted in news stories around the world.
The articles below reference IFT press releases, IFT events, Food Technology articles, IFT spokespeople, or other experts provided via the IFT Media Relations department.
How to Peel Hard-Boiled Eggs Without Picking Them to Death
Greatist, September 12, 2016
The article featured IFT Past President Mary Ellen Camire, PhD, CFS explained the science behind the best ways to peel hard-boiled eggs.
Why Your Red Snapper May Have Worn a Tracer
USA Today, September 13, 2016
Tejas Bhatt, MS, CFS director of IFT’s Global Food Traceability Center, discussed traceability technologies that could benefit the seafood industry and consumers.
Top 6 Dragon Fruit Benefits, Including Anti-Aging, Heart Health & More
Dr. Axe, September 12, 2016
A Journal of Food Science study that examined polyphenol and flavonoid content of dragon fruit and its effects on several different cancer cells was referenced.
Lab-Made Meat Rebranded ‘Clean Meat’ to Address ‘Yuck’ Factor
Global Meat News, September 9, 2016
A presentation at IFT15 about lab-grown meat was mentioned.
IFT Names Coupland New President
Food Processing, September 7, 2016
The article reported IFT named John Coupland, Ph.D. its 77th president.
Also reported by: Food Business News
New Study Finds No Difference in Fullness Between High Protein, High Fiber and Regular Pastas
North Jersey News, September 6, 2016
A Journal of Food Science study that found pastas high in fiber and protein did not increase satiety levels compared to regular pasta was mentioned.
Add More Whole Grains and Mushrooms to Your Diet for a Healthier You
Miami Herald, September 2, 2016
A Journal of Food Science article that found mushrooms decreased sodium without altering the flavor profile when replacing meet in beef and carne asada tacos was referenced.
Perspective: Know Your Limits and Stick to Them
The Charlatan, August 31, 2016
The article referenced a Journal of Food Science study that found eating asparagus before a night of drinking may alleviate hangover symptoms.
9 Best and Worst Milks for Your Heart
Everyday Health, August 29, 2016
A study published in Comprehensive Reviews in Food Science and Food Safety that found camel’s milk has 10 times more iron and 35 times more vitamin C than cow’s milk was mentioned.
What's that in your mouth? Traceability the key to fighting food fraud
South African Times, August 29, 2016
This article referenced a presentation at IUFOST given by Tejas Bhatt, MS, CFS, director of IFT’s Global Food Traceability Center, about how traceability can protect consumers from farm-to-table food fraud.
How to Get Rid of Garlic Breath
Xpose Magazine, August 26, 2016
A Journal of Food Science study found mint, lemon juice, apples, green tea, parsley and spinach can all potentially help get rid of garlic breath.
The Good Life Report: Your Protein Prescription
Dr. Oz the Good Life, August 25, 2016
IFT Past President Mary Ellen Camire, PhD, CFS was quoted in regards to why consumers have been trying to cut down on carbs and eat more protein.
88% of Food Recalls Are Vegetables. Here's Why That Doesn't Matter.
Mic.com, August 23, 2016
IFT member Bob Brackett, PhD, CFS explained the reasons why a high percentage of food recalls are vegetables.
Pasta High in Fiber, Protein May Not Increase Satiety
Minnesota Ag Connection, August 24, 2016
This article cited a Journal of Food Science study that found pasta higher in protein or fiber may not increase satiety.
Which Plant Milk is the Right One for You?
Healthy Magazine, August 24, 2016
A Journal of Food Science study that found just one glass of hemp milk contains 50 percent of the recommended amount of omega-3 acids was referenced.
Fish Fraud: Something Fishy Is Happening With the Labeling of Seafood
U.S. News and World Report, August 24, 2016
IFT Past President Roger Clemens is quoted in this article about how some retailers and restaurants are selling mislabeled fish because it’s cheaper and they can make a profit.
Three Foods You Can Eat Almost Every Day
Med News, August 24, 2016
A Journal of Food Science study that found eating an apple a day may help in preventing Alzheimer’s disease was mentioned.
Your Olive Oil Is Almost Certainly Fake
Mother Jones, August 22, 2016
This article included information from a Journal of Food Science study that explored the public health threat of food fraud.
Five Amazing Health Benefits of Cilantro
Natural Foods, August 11,2016
An article published in Journal of Food Science that suggested cilantro may have anti-diabetic effects in rats was mentioned.
Researchers Find How the Sausage Can Be Made: With Quinoa
Food Dive, August 11, 2016
A Journal of Food Science article that explored the change in consumer perception when sausage fat is replaced with boiled quinoa was featured.
Looking forward to 2018
Dairy Foods, August 11, 2016
Leveraging the experience of IFT16, this article speculated on potential trends to hit the marketplace in 2018.
What Are the Benefits of Vinegar?
Muy Interesante, August 10, 2016
A Journal of Food Science study that found vinegar contains antioxidants that could potentially slow aging and reduce the risk of cancer and neurodegenerative diseases was referenced.
Unique Aseptic Packaging Developments Surface at IFT16
Packaging Digest, August 9, 2016
The article highlighted four exhibitors at IFT16 that debuted aseptic food packaging technologies.
How to Keep Kids' School Lunches Safe Throughout the Day
Tampa Bay Times, August 8, 2016
Tips from an IFT Food Facts video and fact sheet were mentioned.
Here’s Every Type of Hangover You’ve Ever Experienced (And How to Fix It)
Huffington Post, August 5, 2016
This article included a study published in the Journal of Food Science that found the that amino acids and minerals found in the vegetable can protect liver cells from toxins thus alleviating hangover symptoms.
Study: Quinoa the Key to Healthier Sausages
Meat + Poultry, August 3, 2016
A Journal of Food Science study that found boiled quinoa is a feasible alternative for pork back-fat in cured meat products was featured in this article.
The Epic Fight Over How to Label "Natural" Foods
Fast Company, August 3, 2016
This article mentioned the comments IFT submitted to the FDA regarding the definition of “natural” in regards to food products.
Gourmet Specialty Category: Where It Is and Where It’s Going
The Produce News, August 2, 2016
This article referenced an article published in Food Technology magazine that compiled the top ten food trends of 2015.
2016 Global Pouch Forum is Biggest Yet
Flexible Packaging Magazine, August 1, 2016
Tejas Bhatt, CFS, director of IFT’s Global Food Traceability Center explained how traceability is having a major impact in the packaging industry in this article.
All Olive Oils Are Not Created Equally
Idaho Statesman, July 28, 2016
A Journal of Food Science article that found antioxidant levels in olive oil decreased by 40 percent after six months of storage was referenced.
5 Ways to Add Super-Healthy Chia Seeds to Your Diet
BodyBuilding.com, July 22, 2016
This article noted a Journal of Food Science study that found chia seeds form a highly versatile gel when mixed with water.
Honey Is World's Third Most Faked Food
Forbes, July 22, 2016
A Journal of Food Science study that found honey makes up seven percent of food fraud cases was quoted.
Also reported by: Business Insider
6 Ingredient-Savvy Innovations to Reduce Food Waste
Food Dive, July 21, 2016
Information from a webinar hosted by IFT about how manufactures can cut back on food waste was highlighted in this article.
Can Bagged Salad Give You Listeria? Everything You Should Know About Packaged Salad Safety
Mic.com, July 20, 2016
Commentary from IFT member Bob Brackett, PhD, CFS on the safety of bagged salad was included in this article.
Nutrition News: FDA Cookie Dough Warning, Coffee Benefits, The Skinny on Pasta
Food Network’s Healthy Eats Blog, July 8, 2016
This article referenced a study published in Comprehensive Reviews in Food Science and Food Safety that found the potential health benefits of moderate coffee drinking (about three to four cups per day) for adults outweigh the health risks.
Also reported by: Digital Journal
Diet Detective: Summer Fruit and Vegetable Picks
Reno-Gazette Journal, July 8, 2016
A Journal of Food Science study that compared antioxidant activity in all four colors of bell peppers and found the highest quantity in red bell peppers, followed by orange, yellow and green respectively was noted.
IFT News: Companies Shared News and Showcased New Products, Ingredients
Natural Products Insider, August 3, 2016
These articles provided an overview of new technologies and ingredients debuted by exhibitors at IFT16.
Additional coverage: IFT16 News Wrap-Up: Sweeteners, Clean Label, More
Dr. Ben Goldacre: “Does This Food Cause or Prevent Cancer? Honestly, There’s No Need For Any More Stories Like That, They Have Almost No Value.”
Food Navigator, July 29, 2016
This article featured IFT16 featured speaker Ben Goldacre discussing pseudoscience in relation to food.
Food Packages that Can Detect Spoilage
Food Processing Magazine, July 29, 2016
A scientific session at IFT16 that discussed how “intelligent packaging” will become more widely used in order to reduce food waste and increase food safety was highlighted.
Also reported by: Packaging BR, Consumer Store Decisions
Growth Opportunities Continue for Prepared Meals Category
Meat + Poultry, July 28, 2016
This article referenced a scientific session given at IFT16 that revealed new insight about how consumers are moving away from prepared meals and purchasing meal kit delivery services instead.
Top 10 Food and Beverage Trends
Food Engineering, July 28, 2016
Information from a scientific session at IFT16 that debuted Innova Market Insights’ 2016 Top Ten Trends Report was included in this article.
Also reported by: Food Dive, Food Business News, Baking Business
Values-Based Discourse Important for IFT
Meat + Poultry, July 25, 2016
This article referenced a scientific session held at IFT16 about teaching students how to investigate and discuss controversial topics in the food industry.
IFT Panel: Healthier Fats and Oils Benefit Bakery Applications
Baking Business, July 25, 2016
A scientific session held at IFT16 about how to apply healthier fat and oil systems in bakery products was highlighted.
Consumers Have a Tricky Taste for Innovation
Food Dive, July 25, 2016
This article reported on a Mintel panel discussion at IFT16 that revealed consumers today want more adventurous and exotic flavors, but manufacturers must walk a fine line between producing innovative flavors consumers want and those that are so unfamiliar that consumers are hesitant to try them.
Also reported by: Meat + Poultry, Food Business News
Reinventing a Canadian Crop as a Sweet Summer Treat
Huffington Post, July 25, 2016
This article reviewed a new gelato made from pulses that debuted at IFT16.
Whole Foods Magazine, July 22, 2016
This article provided a round-up of exhibitor news at IFT16.
Making Plant-Based Diets More Popular: Just Add Convenience
Huffington Post, July 21, 2016
This article reviewed new, fully vegan microwaveable chickpea enchilada meal that won the LovePulses Product Showcase at IFT16.
IFT16 Report: Simple Ingredients Are Still Complicated
Meat + Poultry, July 20, 2016
This article included information presented at a panel discussion at IFT about consumer perception of the clean label trend.
Best Food and Beer Pairings for Summer
Pursuitist, July 20, 2016
A scientific session at IFT16 that offered suggestions on how to pair food with beer was referenced.
Also reported by: The Sun, The Malay Mail
New Polymer Coatings for Food-Contact Surfaces Resist Microbes
Food Safety News, July 20, 2016
Information from a scientific session presented at IFT16 about new surface coatings for food-contact surfaces that can resist some microbes was included in this article.
Also reported by: Today’s Dietitian, Infection Control Today, The Cattle Site
Are Processed Foods Getting a Bad Rap?
Seniorific, July 20, 2016
This article referenced a scientific session held at IFT16 that suggested processing may make some foods healthier than their non-processed counterparts.
Also reported by: Food Processing
IFT 2016 Part One: Bad Science, Correlation vs Causation and What Consumers Think Clean Label Means
Food Navigator, July 19, 2016
These articles provided an overview of all events at IFT included featured sessions, trends and exhibitor news.
Additional coverage: IFT 2016 Part Two: Ingredients and Trends to Watch
IFT Honors Three with Innovation Awards
Baking Business, July 19, 2016
This article reported that Bavaria Corp., CSIRO and Weber Scientific were honored with Innovation Awards at IFT16.
Also reported by: Meat + Poultry
What to Expect at IFT Next Week
Beverage World, July 12, 2016
This article provided a preview of events at IFT16.
Also reported by: Wholesale Snack and Bakery
How Food Traceability Leaves More on Everyone’s Plate
Food and Business Tech, June 30, 2016
This article, written by Tejas Bhatt, CFS director of IFT’s Global Food Traceability Center explains how food traceability expands market access, reduces exposure to risk and improves supply chain efficiency.
7 Foods We Should Be Eating but Are Not
Business Insider, June 30, 2016
This article referenced a study published in Journal of Food Science that found the buffaloberry is high in antioxidants.
Will Donkey Milk Be the Next Big Nutrition Trend?
Health.com, June 29, 2016
This article referenced a study published in Journal of Food Science that deemed donkey milk a pharmafood for its nutritional, nutraceutical and functional properties.
Also reported by: She Knows, MSN, Fox News
How to Make a Better Burger
Seattle Times, June 29, 2016
This article referenced a Journal of Food Science study that found blending finely chopped mushrooms into ground meat enhances both flavor and nutrition.
Health Benefits of Coffee Outweigh Risks, Study Suggests
Huffington Post, June 28, 2016
This article referenced a review article published in Comprehensive Reviews in Food Science and Food Safety that concluded drinking coffee provides more health benefits than risks.
Also reported by: Shape Magazine
7 Signs You Should Definitely Throw That Food Away
Self Magazine, June 28, 2016
This article featured IFT member Christine Bruhn sharing seven signs of spoiled food that should be thrown away.
Walmart's New Policy Could Help Fight Food Waste
Food and Wine Magazine, June 27, 2016
This article referenced an IFT report on the repercussions of confusing date label terminology.
Salt Your Watermelon This Summer
Mic.com, June 20, 2016
This article featured commentary from IFT member Guy Crosby about the chemistry behind salting watermelon.
Sweet! Electrical Trick May Lead to Less Fat in Chocolate
Associated Press, June 20, 2016
This article included IFT Past President Mary Ellen Camire explaining some issues with a study that found running liquid chocolate through an electric field enabled producers to cut fat content.
Functional Food: Benefits Beyond Basic Nutrition
Health Bites Blog, June 15, 2016
This article featured commentary from IFT Past President Mary Ellen Camire discussing the role of functional foods.
Professor: Not All Saturated Fats Fit in the Same Bucket
Food Navigator, June 10, 2016
This article quoted IFT Past President Roger Clemens about the impact of saturated fat on health.
IFT to FDA: Either Prohibit or Clearly Define 'Natural'
Food Dive, June 2, 2016
This article referenced comments IFT submitted to the FDA in regards to the definition of the term “natural.”
RD Symposium: Connecting with Consumers
Progressive Grocer, May 24, 2016
This article included Director of IFT’s Global Food Traceability Center Tejas Bhatt, MS, CFS explaining how conscious consumers are driving the desire for food traceability.
Are You Confused by Food Expiration Dates? You're Not Alone
The Guardian, May 18, 2016
This article featured commentary from IFT Past President John Ruff about expiration dates and food spoilage.
3D Food Printing Vending Machines: The Future of Customizable Snacks
New Food Magazine, May 12, 2016
This article referenced a symposium held at IFT15 about 3D food printing and its potential to revolutionize the food industry.
The Healthiest Ways to Cook Veggies and Boost Nutrition
CNN, May 6, 2016
This article linked to a study published in the Journal of Food Science that described the impacts of various cooking methods on the antioxidant activity of vegetables.
The 7 Best Foods and Drinks to Cure a Hangover
Huffington Post, May 5, 2016
This article linked to a study published in the Journal of Food Science that found asparagus extract boosts levels of certain enzymes that break down alcohol.
Top 10 Functional Food and Drink Trends from the U.S.
Food Manufacture UK, May 4, 2016
This article referenced a Food Technology article that outlined the top ten functional food trends for 2016 in the U.S.
Loathed By Farmers, Loved By Ancients: The Strange History Of Tiger Nuts
NPR, April 28, 2016
This article cited a Comprehensive Reviews in Food Science and Food Safety study that reviewed the health aspects, composition and food applications of tiger nuts.
Nine Myths About the Humble Cup of Tea
Lancashire Evening Post, April 23, 2016
This article referenced a Journal of Food Science study that demonstrated catechins in green tea decreased markedly over time.
Can You Smell the Difference Between Bourbon and Rye
Popular Science, April 22, 2016
This article referenced a Journal of Food Science study that found the average consumer cannot differentiate between the flavors of bourbon and rye.
Also reported by: PhysOrg, Vice, Food and Wine International, American Council on Science and Health, Tech Times, Vocativ, Medical Daily, The Daily Meal
Hottest Nutrient-Dense Food Kiwicha for Earth Day and Beyond
Huffington Post, April 20, 2016
This article cited a Journal of Food Science comprehensive review of the state of knowledge on amaranth.
Understanding Traceability in the Food Supply Chain
Packaging Strategies Magazine, April 13, 2016
This article quoted Tejas Bhatt, director of IFT’s Global Food Traceability Center, discussing best practices in food traceability for bakery, dairy, meat, processed foods, produce and seafood.
6 Essential Nutrients for Athletes 50 and Up
Bicycling Magazine, April 7, 2016
This article referenced a story published in Food Technology magazine that highlighted six essential nutrients for aging individuals and featured commentary from IFT Past President Mary Ellen Camire, PhD, CFS.
7 Secrets to Better Green Tea
Mother Nature Network, April 4, 2016
The article included information from an article published in Journal of Food Science that found cold steeping green tea increases antioxidant activity.
Baking and Snack, April 2016
This article featured a preview of IFT16.
Healthy Living Magazine, April 2016
This article featured IFT President-Elect John Coupland, PhD, CFS explaining why insects are a sustainable alternative protein source.
Which Nut Butter is for You?
Healthy Magazine, March 31, 2016
This article referenced a study published in Journal of Food Science that found people who regularly consumed almonds as a mid-morning snack reportedly felt less hungry and ate less at lunch and dinner.
Beyond Gluten: Understanding Bread’s Bad Reputation
Reuters, March 29, 2016
This article is based on a study published in Comprehensive Reviews in Food Science and Food Safety that reviewed more than 200 scientific research and explored how different wheat varieties affect people’s sensitivity to gluten.
20 Best Detox Recipes
Yahoo! News, March 27, 2016
This article referenced an article published in Journal of Food Science that found the amino acids and minerals in asparagus may alleviate hangover symptoms and protect liver cells against toxins.
Traceability in Seafood Chain About Money, Not Just Ethics
Associated Press, March 27, 2016
Tejas Bhatt, director of the Global Food Traceability Center explained how selling seafood companies on traceable seafood means changing transparency from a responsibility issue to a value-added issue.
Also reported by: CNBC, Salon
Busy Mornings Call for Quick and Easy Breakfasts for Consumers
Consumer Affairs, March 23, 2016
This article is based on a Food Technology magazine article on American breakfast trends.
Protein is Crucial for Aging Ranchers to Avoid Sarcopenia
Beef Magazine, March 22, 2016
This article includes information from a Food Technology magazine article that the highlighted essential nutrients for aging individuals to consume in order to maintain an active lifestyle.
Three Plant-Based Protein Sources You’re Not Eating, But Should
Men’s Fitness, March 21, 2016
This article is based on a Food Technology magazine article about little-known plant-based protein sources.
What the US Can Learn From UK Supermarket Donating Unsold Food
Huffington Post, March 21, 2016
William Fisher, CFS, Vice President of Science and Policy Initiatives at IFT, explained how inconsistent food labeling on food products not only leads to consumer confusion and waste, but also an unneeded financial burden for customers and retailers.
Sea Plants Emerge as Sources of Plant-Based Protein
Food World News, March 18, 2016
An article published in Food Technology magazine outlined several types of plant-based protein sources.
New York - Beyond Gluten: Understanding Bread's Bad Rap
Voz Iz Neias? March 16, 2016
A review of literature published in Comprehensive Reviews in Food Science and Food Safety reviewed more than 200 scientific research papers to explore how bodies process gluten.
The Science of Vegetables: You May Be Cooking the Wrong Way
Food World News, March 16, 2016
The article cited an IFT Food Facts video featuring IFT member Guy Crosby, PhD, CFS offering tips for consumers on the best way to cook veggies in order to preserve nutrients.
Unveiling the Health Benefits of Fennel Seeds
NDTV Food, March 16, 2016
A study published in Journal of Food Science found chewing on fennel seeds increased the nitrate content in saliva, helping keep blood pressure levels in check.
Multiple Utility of Pineapple in Various Food Industries
Global Food Mate, March 15, 2016
The article mentioned dried fruits and fruit chips are the hottest trends in the snacks business according to IFT.
Barbara Quinn: Think About These Greens on St. Patrick’s Day
Monterey Herald, March 15, 2016
The article cited an IFT Food Facts video featuring IFT member Kantha Shelke, PhD, CFS discussing how beer is dyed green for St. Patrick’s Day.
In It to Win It: How Analytical Strategies Can Optimize a Manufacturer's Process
Food Dive, March 14, 2016
An article published in Food Technology magazine emphasized the importance of functional ingredients in product development.
University Of Alberta Students Invent Healthy, Dairy-Free 'Gelato'
Huffington Post Canada, March 14, 2016
Students at the University of Alberta invented a healthy, dairy free gelato for a competition to be held at IFT16.
Also reported by: Yahoo! News , The Daily Meal, and CBC News
Every Popular Fish—Ranked for Nutritional Benefits!
Yahoo!, March 13, 2016
A Journal of Food Science study found bioactive capsules made from scallop byproducts showed significant anti-obesity effects.
Does Food Science Pay Women Enough?
Perfumer & Flavorist, March 8, 2016
IFT’s annual salary report found flavorists, flavor chemists and food scientists with expertise related to the Food Safety Modernization act are in particularly high demand.
Sweeteners: The next generation
Food Business News, March 8, 2016
The article listed new innovations in the artificial sweetener market and mentioned a product launched during IFT15.
How Small Food Companies Are Disrupting Food Chain
USA Ag Net, March 4, 2016
An article published in Food Technology magazine explored different ways small companies are disrupting the food industry.
Small Companies Making Big Inroads in the Food Industry
Consumer Affairs, February 29, 2016
An article published in Food Technology Magazine reported entrepreneurial companies are disrupting the food industry through product innovation, storytelling and home delivery services.
Also reported by: Global Food Mate
Scientists Use Micro X-rays to Study Fried Foods
UPI, February 25, 2016
A study published in the Journal of Food Science explored the role of micro x-rays in determining internal structure of fried foods and how that structure affects taste.
Also reported by: Gizmodo, The Daily Mail, Pop Sci
IBM and Mars Are Applying Metagenomics to Food Safety
Food Processing Magazine, February 23, 2016
Food Processing shared an article written for IFT’s FutureFood2050 initiative that reported on a project designed to help food processors prevent contamination on a massive scale.
This Is the Reason Why Coca-Cola Tastes Better Out of a Glass Bottle
Big News Network, February 21, 2016
IFT member and food chemist Sara Risch explained why liquid reacting with polymers in packaging affects taste.
Yes, Parmesan Cheese You Sprinkle on Pasta May Contain Wood Pulp
USA Today, February 17, 2016
IFT President-Elect John Coupland discussed the role of cellulose in Parmesan cheese.
Is Your Juice Really ‘Fresh'?
Eater, February 17, 2016
A study published in the Journal of Food Science found consumption of cloudy apple juice is more beneficial to human health than the consumption of clear apple juices.
IFT Website to Help Consumers Discover Facts About Food
Feed Stuffs, February 5, 2016
IFT unveiled the new Food Facts website and shared a new video about how cooking method matters when it comes to maximizing nutrients in vegetables.
The Number One Way Food Marketers Lie to You
Fitness Magazine, February 3, 2016
A study published in the Journal of Food Science showed how claims on the front of food packages don't necessarily correlate to nutritional quality.
Also reported by: Body Rock, Science 2.0
8 Genius Hacks to Keep Your Produce From Going Bad
AOL, February 3, 2016
IFT president and biochemist Colin Dennis offered tips on how to keep produce fresh.
Satisfying African Agriculture’s Growing Thirst
Corporate Knights, February 3, 2016
Corporate Knights shared an article written for IFT’s FutureFood2050 initiative that reported innovation is needed in order to meet Africa’s projected water needs.
Scientists Look to Fish Sauces as Low-sodium Flavor Enhancer
UPI, February 2, 2016
A study in the Journal of Food Science found fish sauce can be a healthy, low-sodium flavor booster.
Also reported by: Science 2.0, Food and Wine Magazine, Economic Times, Food Processing Australia, Men’s Fitness
Food Science Group Adds New Schools
The Packer, February 1, 2016
IFT’s Higher Education Review Board’s added four new schools to the group’s list of approved undergraduate food science programs.
Why Expiration Dates on Your Food Mean Nothing
Lifehacker, January 28, 2016
John Ruff, President of IFT, explained expiration dates are not always reflective of the safety or spoilage of food.
8 Healthy Takes on American Food Trends
Rodale Wellness, January 25, 2016
An article published in Food Technology Magazine highlighted American food trends.
Also reported by: Ingredients Network
Women of NASA: Meet the Scientists Behind the Scenes of ‘The Martians’
Collider, January 23, 2016
IFT member Vickie L. Kloeris, Manager of International Space Station Food System, discussed her work managing the food system for the NASA shuttle and space station.