February 2016

Food Technology Magazine
February 2016

Features

  • Food Science Salaries in the Spotlight
    Mary Ellen Kuhn
    Earnings have been slow to rebound postrecession, but demand is strong for professionals with solid skill sets. IFT’s exclusive new research delivers the latest information on wages, benefits, and how food scientists and technologists feel about their jobs.
  • Women in Food Science Talk Compensation and Careers
    Mary Ellen Kuhn
    A gender pay gap persists, but female food scientists are making strides in the profession. Here’s what some top achievers had to say about career development.
  • Do This, Not That: Job Hunting Tips From the Experts (Online Exclusive)
    Mary Ellen Kuhn
    Finding a job is a lot of work, and the process can be an inexact science, so we turned to the experts—food industry recruiters—for 10 tips on how to improve the odds of a successful search. Here’s what they had to say.
  • The Rise of Food Renegades
    David Despain
    With financial support from Silicon Valley and a growing distrust of ‘Big Food’ by Millennials, entrepreneurial companies are disrupting the food chain through product innovation, storytelling, and home delivery services.

Columns

PRESIDENT’S MESSAGE
Colin Dennis
A Vote for Volunteerism
CONSUMER TRENDS
A. Elizabeth Sloan
A Role Reversal for Ethnic Foods
CULINARY POINT OF VIEW
Kelly Hensel
From Line Cook to Certified Research Chef
FOOD, MEDICINE & HEALTH
Roger Clemens, A. Wallace Hayes, and Claire Kruger
Filtering Scientific Noise: Colorectal Cancer and Red/Processed Meat
SCIENCE & POLICY INITIATIVES
Farida Mohamedshah
Dietary Guidelines Target Healthy Eating Patterns
INSIDE ACADEMIA
Toni Tarver
UC Davis Researchers Elevate the Prestige of Olives and Olive Oil
INGREDIENTS
Karen Nachay
Texturizers Build Better Food Products
NUTRACEUTICALS
Linda Milo Ohr
Wholly Grains
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Modernizing Food Safety
PROCESSING
Tara McHugh
How Tofu Is Processed
PACKAGING
Claire Koelsch Sand
Opening Innovation With Closures
RCA SHOW PREVIEW
Food Technology Staff
What’s on the Menu for Annual Culinology Conference
FOOD SNAPSHOT
Food Technology Staff
Word Counts—Analyzing 40 Years of Dietary Guidelines

Recent Issues

  • January 2016
    What, When, and Where America Eats
    A new megatrend focused on gourmet convenience, interest in more plant-based fare, and a need for more complete grab-and-go meal solutions are among the factors creating fundamental shifts in Americans’ eating behaviors.
  • December 2015
    What’s Cooking in the Kitchen of the Future
    Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
  • November 2015
    Gluten-Free Without the Sacrifice
    More consumers are encouraged by medical conditions or lifestyle choices to eliminate gluten from their diet. Formulators are responding by turning to a plethora of ingredients to produce tasty gluten-free items throughout the supermarket.
Issue Archive

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