News Releases


California Polytechnic State University, San Luis Obispo Food Science Team Named Winner in The Disney-IFTSA Product Development Competition

August 21, 2015
A team of food science students from the California Polytechnic State University, San Luis Obispo have been named the winner in the annual Disney Consumer Products—Institute of Food Technologists Students Association (IFTSA) Product Development Competition during IFT15: Where Science Feeds Innovation in Chicago. (Read more)

Institute of Food Technologists Announces 2015 IFTSA Competition Winners

August 21, 2015
Each year the Institute of Food Technologists Student Association (IFTSA) competitions provide student members of IFT the unique opportunity to compete, individually or on teams in several different competition categories. Students have the chance to create a cool new product, network with students from other schools, practice presentation skills, and show off their food science knowledge. The following winners were announced at IFT15: Where Science Feeds Innovation in Chicago.  (Read more)

McGill University Food Science Team Wins IFTSA & MARS Product Development Competition

August 21, 2015
A team of students from McGill University has been named the winner in the IFTSA & MARS Product Development Competition sponsored by MARS Chocolate North America held during IFT15: Where Science Feeds Innovation in Chicago. (Read more)

Iowa State University Food Science Student Wins IFT Global Student Innovation Challenge Sponsored by Tate & Lyle

August 21, 2015
Hanyu Yangcheng from Iowa State University has been named the winner of the inaugural IFT Global Student Innovation Challenge sponsored by Tate & Lyle at IFT15: Where Science Meets Innovation in Chicago. (Read more)

5 Reasons Why Sugar Is Added to Food

August 18, 2015
From a food science and technology perspective, sugar (sucrose) plays several roles when it comes to the functional properties in food. In the September issue of Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT), authors from the University of Minnesota write about the functional properties of sugar and why they are often added to foods. (Read more)

Eating Regional Tops Trends in Barbecue

August 18, 2015
America’s national food could be considered barbecue. Popular across the country, its appeal is tied to regional taste and flavor preferences. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), associate editor Melanie Bartelme looks at the current barbecue trends popular amongst today’s consumers. (Read more)

Edible Coatings May Increase Quality and Shelf Life of Strawberries

August 18, 2015
Strawberries are one of the most economically important fruits worldwide but are easily susceptible to bruising and are highly perishable. A new study in the August issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) found that edible active coatings (EACs) based on pectin, pullulan and chitosan may improve quality and shelf life of strawberries. (Read more)

IFT15 in Chicago Draws More than 23,000 Registrants

August 18, 2015
IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) held at McCormick Place South in Chicago highlighted the hottest food trends, the latest food products, and the most important developments in the science of food. More than 23,000 people registered for the event held July 11-14 to attend scientific sessions, network with colleagues, and visit the sold-out expo floor. (Read more)

Ocean Holds the Key to Superior Nutrition and Sustainability

August 18, 2015
Although 97 percent of the earth’s surface water is made up of oceans, humans use only a small percentage of the sea for food. Instead most people, especially those in Western cultures, rely heavily on land-based agriculture for food that result in deforestation, soil degradation, greenhouse gases, and depletion of freshwater supplies. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior editor/writer Toni Tarver writes about how the oceans are an untapped resource for food that is not only more eco-friendly but, in some cases, more nutritious than land-based foods.  (Read more)

Theodore P. Labuza, PhD Appointed to Food Advisory Committee of the U.S. Food and Drug Administration

August 18, 2015
The Institute of Food Technologists (IFT) is proud to announce that IFT Past President Theodore P. Labuza, PhD has been appointed as a new member of the Food Advisory Committee of the FDA. IFT nominated Dr. Labuza for this position. (Read more)

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