A. ELIZABETH SLOAN
For most of us, eating is a pleasurable pursuit, but it’s time to put even more fun and adventure into food.
CHRISTINE M. BRUHN
Consumers want foods that are sustainable but are unsure of its meaning. This uncertainty presents an opportunity to develop a science-based approach to sustainable food production.
ROSETTA L. NEWSOME
IFT’s newly released Expert Report details the complexities of making decisions about the risks of chemicals in foods when limited scientific information is
by BOB SWIENTEK