Food Technology, April 2010

Food Technology Magazine
April 2010

Features

  • Designing Hoppers to Prevent Spoilage
    SCOTT A. CLEMENT, JAIRO A. PATERNINA GONZALEZ, AND CARRIE E. HARTFORD
    To avoid microbial growth, proper design of storage vessels for dry bulk materials requires an understanding of the properties that affect material flow.
  • International Conference Explores Human Nutrition (Online Exclusive)
    SANA MUJAHID and MARTIN WIEDMANN
    IFT members analyzed current challenges in nutrition, food safety, and food security and reviewed how new developments can be adapted to treat regionally specific health conditions.
  • Top 10 Functional Food Trends
    A. ELIZABETH SLOAN
    From super-satiating smoothies to mood-enhancing bars, functional foods are targeting a broadening assortment of consumer health and wellness needs.

Columns

Marianne Gillette
PRESIDENT'S MESSAGE
Marianne Gillette
Securing the Future of Food Science
Roger Clemens and Wayne Bidlack
FOOD, MEDICINE & HEALTH
Roger Clemens & Wayne Bidlack
Pinpointing Olive Oil’s Healthful Attributes
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Tackling Meaty Issues in a Lean Economy
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
From Beans to Nuts
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Measuring Food and Beverage Color
J. Peter Clark
PROCESSING
J. Peter Clark
Understanding Pump Performance
IFT
PERSPECTIVE
Ricardo Simpson, Sergio Almonacid, Alik Abakarov, Alejandra Urtubia, and Sudhir Sastry
To Heat or Not To Heat
IFT
Innovate at SupplySide East

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