March 2014

Food Technology Magazine
March 2014

Features

Columns

PRESIDENT’S MESSAGE
Janet E. Collins
Celebrating 75 Years of IFT Achievers
IFT 75TH ANNIVERSARY
Kelly Hensel
Looking Back and Ahead at Food Science
CULINARY POINT OF VIEW
Kelly Hensel
Art + Science = Moto's Perfect Marriage
GLOBAL INSIGHTS
Karen Nachay
Global Healthy Eating Trends
CONSUMER TRENDS
A. Elizabeth Sloan
Fast Foods Slim Down
FOOD, MEDICINE & HEALTH
Roger Clemens
The Benefits of Biomaterials for Food Packaging and More
INGREDIENTS
Karen Nachay
Developing Coloring Solutions Naturally
NUTRACEUTICALS
Linda Milo Ohr
Fueling Healthy Kids
FOOD SAFETY & QUALITY
Neil H. Mermelstein
Bacteriophages: Not So Alien
PROCESSING
J. Peter Clark
Exploring Extrusion
PACKAGING
Aaron L. Brody and Louise Wicker
Micro-oxygen: The Next Giant Step in Packaged Food Preservation
WELLNESS
Mary Ellen Kuhn
Consumers’ Diet and Nutrition IQs Could Use a Boost
PERSPECTIVE
Eric Decker and Maureen Storey
French Fries Said No to PHO Long Ago
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