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What's Happening in the IFT Community

Lin has commented on "Frequently Missed Question - July 25th".
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Sina has commented on "Big Idea- Lighthouse".
4 hours ago
Timothy has joined "Sustainability".
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Rob has commented on "Big Idea- Lighthouse".
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Rob has commented on "Big Idea- Lighthouse".
7 hours ago
Timothy has joined "Sustainability".
6 hours ago
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Stephanie has joined "Sensory and Consumer Sciences".
4 days ago
Kara
Additional Explanation/Clarification from Willette Crawford (Food Microbiology webcast questions)

Q: What does Eh value stand for, how is it measured?[Sanah Boisvert] [sanah.boisvert@sensient.com] [Q: 12:23 PM]

Oxidation-Reduction potential of a system ise xpressed by the symbol Eh. The O/R potential of a substrate can be defined asthe ease with which the substrate loses or gains electrons. When a compound loses electrons it is oxidized, whereas a substrate that gains electrons becomes reduced. Oxidation may also be achieved by the addition of oxygen.

When electrons are transferred from one compound to another, a potential difference is created between the two compounds. This difference can be measured by use of millivolt meter and expressed as millivolts (mV).

Aerobic microorganisms require positive Eh values (oxidized) for growth.

Anaerobic microorganisms require negative Eh values (reduced) for growth.

The O/R potential of a food is determined by

·       The characteristic O/R potential of the original food

·       The poising capacity (resistance to change in potential of the food)

·       The oxygen tension of the atmosphere about the food

·       The access that the atmosphere has to the food

Q:  is there a formula that can be used as a tool to estimate micro stability of a development formula using pH, salt,sugar, and water activity?[vani hegde] [vhegde@illesfoods.com] [Q: 12:50 PM]

Not to my knowledge. There are predictive models for microbial growth; however, I am not aware of a model that considers all of the development formula parameters specified.

Q: How do you know what test method to do for different foods. example juice, milk, meat.  In terms of choosing membrane filtration, spiral plating etc.[coki fisseha] [cfisseha@autocrat.com] [Q:12:50 PM]

The selection of test method is often dictated by the conditions of the test, such as the target organism, the material or surface to be tested, whether testing for presence/absence or for quantitative levels, and how soon the results are needed. There are wide range of technologies for the detection of microorganisms. The three most common commercially available types are: cultural, immuno assay, and PCR.

Cultural methods are typically colony count methods where it’s assumed that each microbial cell forms one colony on agar(e.g. aerobic plate count method). This allows or the enumeration of microorganisms in foods by the use of a specific medium after a given time and temperature of incubation. The enumeration technique can done by 1) the pour plate where the diluent is put into a sterile petri plate and then temperedagar is poured onto the plate and mixed with the diluent and the agar is allowed to solidify or 2) the spread or surface plate technique where a prepoured and dried surface is spread with 0.1 to 0.5 mL of diluent. The spread plate method is best used for (a) non-transparent media, (b) enumeration of heat sensitive and gas-producing microorganisms, (c) determining colonial morphology, and (d) observing color responses with some indicator agars.Membrane filtration is useful when it is necessary to test relatively large volumes of liquid or dissolved solid foods for low numbers of microorganisms.

Q: If possible, explain Most Probable Numbertechniques[alisonschneider] [alison.schneider@mccain.com] [Q: 12:51 PM]

The Most Probable Number (MPN) technique uses a multiple dilution to extinction approach for estimating numbers of microorganisms. The method is useful when 1) low densities are encountered, 2)particular foods may complicate enumeration by other methods, and 3) special liquid media may be needed or desired.

Tubes with a specially selected liquid medium that supports the growth of the desired microorganism is inoculated,either a set of 3 or 5 tubes are used for at least 3 successive dilutions.After incubation, the presence or absence of growth or a specific reaction are noted for each tube. Usually 4 to 5 dilutions are made unless previous knowledge indicates otherwise. 

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13 hours ago
Kara
Test-taking tips from Luis Espinoza, CFS
If you missed Luis Espinoza's test-taking tips session after the June course that was offered as part of IFT's Annual Meeting, Luis will be joining us for 15-20 minutes at the end of Thursday's webcast to share his test-taking experience, as well as take a few questions.

Luis took the March 2014 CFS Prep Course and passed the exam in May, so his experience is recent, and he can relate to the process you are all going through as you each prepare to take the exam!



0 Comments
13 hours ago
Kara
Preparing for this week's webcasts
Happy Monday!

We have two webcasts this week: Our final instructional webcast on Food Engineering with Philip Sadler (https://www3.gotomeeting.com/register/388116302) at 12:00 CDT Tuesday, and our 90-minute review webcast (https://www3.gotomeeting.com/register/457649342) at 12:00 CDT on Thursday. Both webcasts will be recorded, but please do your best to join the live webcast.

The review session is your opportunity to ask questions of the Prep Course faculty.  Please prepare a list of your questions in advance, so you have them ready for the call.  I will take notes (to the best of my ability) on the screen and share them after the call.

During the webcast, you can type in your questions as we've done in the past three webcasts, or you can request to be unmuted and ask your question aloud to the group - whichever you prefer. You may direct your question to one faculty member in particular, or to the panel as a whole.  Eric Greenberg, who taught the Regulatory section, is only available for the first 30 minutes of the call, so please ask your regulatory, agency, and labeling-related questions first.

Talk to you soon!
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13 hours ago
Thomas
They "grew tired of purchasing food that came in an absurd amount of disposable packaging"
An Interesting retail concept is profiled at : 

http://www.iflscience.com/environment/packaging-free-supermarket-coming-germany 

BTW... the "IFLScience.com " web pages apparently refer to a group calling itself  "I F*cking Love Science"

Does their scientific curiosity extend to understanding how to take food from farm/sea to market without disposable transport packaging?!

0 Comments
15 hours ago
Kristy
Lighthouse Ideas
Hi Everyone, Thank you for your lively discussions about the Lighthouse project. We are very encourage by the ideas discussed so far and your approach to gathering content. I hope to join your call the week of August 4th and have availability most of that week. I’m looking forward to the call. In the meantime please let us know if you need a conference call line set up for the call. A resource we have used in the past to survey people about possible meeting times is Doodle.com. It’s a free service that might be helpful. We have received photos back from the annual meeting. We put a collection of photos on dropbox that can be accessed through the following link, https://www.dropbox.com/sh/h4hfaiyhqgay28j/AABZGcOC_nJQFj3K74P-6uQia Thanks, Kristy
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1 day ago
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