February 2011

Food Technology Magazine
February 2011

Features

  • Serving Up Convenience
    New formulation, processing, and packaging strategies allow product developers to deliver innovative mealtime solutions for consumers eager to solve the daily dinnertime dilemma.
  • Rapid Pathogen Screening Tools For Food Safety
    Novel spectral- and mammalian cell-based techniques may offer faster detection of multiple and unknown pathogens in pre-harvest and post-harvest products.
  • New Food Safety Law Addresses Product Traceability
    The U.S. Food and Drug Administration is charged with developing a food traceability system to quickly track and trace foods as they move through the supply chain.
  • Preventing the Adulteration of Food Protein
    Presently, tests to ensure the quality of protein-based food ingredients leave consumers vulnerable to purposeful adulterations. What analytical methods does the industry need to explore?

Columns

Robert Gravani
PRESIDENT'S MESSAGE
Robert B. Gravani
Leadership and Learning
Elizabeth Sloan
CONSUMER TRENDS
A. Elizabeth Sloan
Not Too Basic …
Roger Clemens
FOOD, MEDICINE & HEALTH
Roger Clemens
Dietary Guidelines May Produce Unintended Health Consequences
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Finding New Ways to Use Dairy
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Building a Better Defense System
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Testing for Gluten in Foods
J. Peter Clark
PROCESSING
J. Peter Clark
Minimizing and Reusing Wastewater
Aaron Brody
PACKAGING
Aaron L. Brody
Advances in Microwave Pasteurization and Sterilization
IFT
Research Chefs Head to Atlanta
IFT
PERSPECTIVE
Jacqueline Beckley
UMass Food Science Ph.D. Program Sets the Bar

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