February 2018

Food Technology Magazine
February 2018

Features

Columns

PRESIDENT’S MESSAGE
Cindy Stewart
Meet Nancy
CONSUMER TRENDS
A. Elizabeth Sloan
Produce: New Priorities and Preferences
FOOD, MEDICINE & HEALTH
Roger Clemens
Let’s Give Toxicology the Attention It Deserves
IFTNEXT
Mary Ellen Kuhn
Healthy Youth and Seniors Have Similar Gut Microbiomes
INSIDE ACADEMIA
Toni Tarver
The Smart Evolution of Food Packaging
INGREDIENTS
Karen Nachay
Ingredients: Newcomers and Upstarts
NUTRACEUTICALS
Linda Milo Ohr
Ingredients That Hit the Beauty Mark
FOOD SAFETY AND QUALITY
Neil H. Mermelstein
Microbial Modeling Predicts Shelf Life and Safety
PROCESSING
Tara McHugh
Freeze-Drying Fundamentals
PACKAGING
Claire Koelsch Sand
The Future of Food Packaging Is Personal

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