Features
KAREN NACHAY
Restaurants are serving up more healthful options, but research is still needed to determine what strategies are most likely to bring about behavior changes when consumers dine out.
JANICE JOHNSON
Recent activities in the sodium landscape have consumers searching for low-sodium options. As a result, food manufacturers are faced with new technical challenges.
DENIS MEDEIROS, LAURA VAZQUEZ-ARAUJO, and EDGAR CHAMBERS IV
Why is sorghum relegated to a second-class grain for human consumption in the United States? Its many nutritional benefits suggest that this often overlooked grain deserves a more prominent place in product development.
MARTIN WIEDMANN, RENATO H. ORSI, MANOHAR R. FURTADO, and KENDRA K. NIGHTINGALE
Application of whole genome sequencing technologies to food safety and food microbiology will dramatically change how we detect, subtype, and characterize foodborne pathogens, spoilage organisms, and starter cultures.
Kiyoko R. Kubomura
Recent events in Japan have affected the availability and safety of the food supply. Food science and technology offer solutions for feeding people in disaster areas as well as a growing global population. by Kiyoko R. Kubomura