February 2014

Food Technology Magazine
February 2014

Features

  • Salaries Back on Track
    With its exclusive and robust data, the 2013 IFT Employment & Salary Survey sheds new light on compensation, benefits, stress, and job satisfaction among food scientists.
  • Sauces Satisfy and Surprise
    A growing array of sauces and marinades addresses consumers’ desire for authentic, exotic, and ethnic fare that is easy to prepare.
  • Compensation Conversations (Online Exclusive)
    Advice from experts on negotiating a salary for a new job or a raise for a current position.

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Critical Snacking Issues in the Spotlight at Wellness 14
IFT 75TH ANNIVERSARY
IFT Staff
The friendship that helped forge food science
CONSUMER TRENDS
A. Elizabeth Sloan
How Consumers Are Choosing to Lose
CULINARY POINT OF VIEW
Kelly Hensel
Marriott’s Corporate Chef Wants You to Follow the Food
FOOD, MEDICINE & HEALTH
Roger Clemens and Linda Gilbert
Connecting the Dots: Sustainability, Diet, and Health
INGREDIENTS
Karen Nachay
Expanding Opportunities for Yogurt
NUTRACEUTICALS
Linda Milo Ohr
Good Things Come in Small Sizes
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Arsenic and Old Rice
PROCESSING
J. Peter Clark
Taking the Measure of Mixing Technologies and Practices
PACKAGING
Aaron L. Brody
Food Packaging = Psychophysical Remediation
RCA 2014 Show Preview
IFT Staff
Today’s Special: A Blend of Culinary Arts and Food Technology
PERSPECTIVE
Russell K. Moroz
10 Things I Wish I Knew at the Start of My Career
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