Food Technology Magazine
October 2012

Features

  • The Chronic Disease Food Remedy
    TONI TARVER
    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
    A. ELIZABETH SLOAN
    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
    KEVIN LORCHEIM
    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
    DOUGLAS L. MARSHALL
    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

  • June 2015
    IFT Marks a Milestone in Chicago
    Scientific insight and technological innovation will intersect at IFT’s 75th annual gathering for food industry professionals.
  • May 2015
    Trending Down: Fat, Sugar, Sodium
    U.S. food companies continue to roll out low and light foods and beverages while also emphasizing more general health and wellness product positioning.
  • April 2015
    The Top Ten Food Trends
    Culinary narratives, whole food nutrition, and meal solutions that require less cooking are among the new macro trends driving the food industry.
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