Food Technology Magazine
October 2012

Features

  • The Chronic Disease Food Remedy
    Cures for cardiovascular disease, cancer, diabetes, and obesity have eluded scientists for decades, but research in nutritional genomics suggests that halting the progression of these diseases may be as simple as a dietary intervention.
  • Reshaping Restaurant Strategies
    From gardens and gourmet kids’ cuisine to lower-calorie and Latin fare, foodservice options continue to evolve to meet consumers’ ever-changing expectations.
  • Plant Contamination Control Close-up
    New food safety requirements and improved microbial sampling methodologies demand better sanitation tools and tactics in food facilities.
  • Global Certification Program Elevates Food Science Profession
    Certified Food Scientist credential builds upon an academic degree and recognizes the practical, applied scientific knowledge and skills required for day-to-day work demands.

Columns

John Ruff
PRESIDENT'S MESSAGE
John Ruff
Our Understanding of Food, Health, and the Human Genome Continues to Evolve
IFT
FOOD, MEDICINE & HEALTH
E. C. Henley & Jeff Dahlberg
Sorghum: An Ancient Grain with Present-Day Benefits
Donald Pszczola
INGREDIENTS
Donald E. Pszczola
Mapping Out New Territories for Texture
Linda Ohr
NUTRACEUTICALS
Linda Milo Ohr
Strengthening the Heart
Neil Mermelstein
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Assuring Stevia Quality
J. Peter Clark
PROCESSING
J. Peter Clark
Thermodynamics and Food Processing
Aaron Brody
PACKAGING
Aaron L. Brody
Micro-oxygen: A Holistic Food Packaging Technology
IFT
New Activities Enhance SupplySide West
Jerry Bowman
PERSPECTIVE
Jerry Bowman
World Food Day: Be a Food Science Advocate
Featured Links



Stay in the Know

Sign Up For:




Recent Issues

  • August 2014
    Future-Focused Food Science
    The 2014 IFT Annual Meeting & Food Expo® in New Orleans delivered a full complement of contemporary innovation and insight along with opportunities to reflect on IFT’s 75-year history.
  • July 2014
    People and Pets Go More Gourmet
    From frozen teapops and breakfast cheese to cocktail-flavored pet treats, the specialty foods market is growing rapidly as a broad range of mainstream shoppers seek out distinctive products.
  • June 2014
    Blurring the Line Between Snack and Meal
    Opportunities for more-healthful offerings abound as consumers seek products with better nutritional profiles and frequently replace meals with snacks, according to speakers at IFT’s Wellness 14 conference.
Issue Archive

Follow Us


 Follow IFT on Facebook  Follow IFT on Twitter  Find IFT on Linkedin  Watch IFT on YouTube  Get IFT in your inbox  Subscribe to an IFT RSS Feed