Cultured Meat; Meet Sarah Scholl; JFS Author Video

IFT Live
Whether you are attending the 2014 IFT Annual Meeting & Food Expo or not, make sure you visit IFT’s online show daily, IFT Live, for live reporting from the show. IFT Live brings you exclusive news, live reports, onsite updates, photos, video, and much more from the IFT Annual Meeting & Food Expo. If you are attending the show, the site can direct you to can’t-miss sessions, the latest new ingredients on the Expo floor, and interviews with your favorite speakers. In addition to visiting the site on your laptop or phone at live.ift.org, you can also view a live feed of stories from IFT Live through the mobile event app.

Face-to-Face: Meet Sarah Scholl
While pursuing her Ph.D. in food science at the University of Illinois, Sarah Scholl interned in the Space Food Systems Laboratory for NASA. Having recently graduated, Scholl now works as a food scientist at Tate & Lyle. Read more about Scholl’s background in this month’s Face-to-Face interview.

What's Hot on Pinterest
Check out IFT's Pinterest page for the Food Facts board. It includes helpful food tips and videos for consumers, including a video on what to look for in the produce aisle to ensure you are selecting safe fruits and veggies. In addition, Food Technology's Pinterest board also contains new retail food products, recipes from the Chefs featured in the Culinary Point of View column, food-related infographics, and much more!

JFS Author Videos
With the June issue, the Journal of Food Science (JFS) debuts a new author interview video series, “Take 5 for Food Science.” The series will feature authors discussing highlights and applications of their latest research published in the journal.

How Cultured Meat is Made
In a new article on the FutureFood 2050 website, Biotechnologist Isha Datar envisions menus and meat cases stocked with tasty lab-made options. In 2006, 18-year-old Canadian college student Datar turned in a homework assignment on advances in tissue engineering that she thought could be applied to lab-made meat. Intrigued by the possibilities, she also sent her paper to the founder of New Harvest, a nonprofit organization that promotes the research and development of alternatives to conventionally produced meat.

Kelly Hensel
Senior Digital Editor
[email protected]