Science Reports As the authoritative voice of food science and technology, IFT contributes to public policy at the national, state and local levels. IFT's scientific reports address topics of interest to IFT members, other scientific constituencies, government officials, the news media and the public.


Antimicrobial Resistance: Challenges and Perspectives

March 11, 2012
A new scientific status summary in Comprehensive Reviews in Food Science and Food Safety outlines the challenges and complexities regarding antimicrobial resistance from the perspectives of four experts in the field.  (Read more)

Can Processed Foods Be Healthy?

March 5, 2012
IFT member Eric Decker, Ph.D., Professor and Department Head of Food Science at University of Massachusetts Amherst, was the guest speaker at the National Coalition for Food and Agricultural Research, NC-FAR, Hill Research Seminar Series covering the subject, “Do processed foods have a place in a healthy diet?".  (Read more)

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

September 1, 2010
The first-of-its-kind scientific review, published in the September 2010 Volume 9, Issue 5 issue of Comprehensive Reviews in Food Science and Food Safety, takes a historical look at the food system, the many challenges ahead, and the crucial role of food science and technology in meeting the needs of the growing population.  (Read more)

Traceability in Food Systems

January 1, 2010
A new technical study commissioned by FDA’s Center for Food Safety and Applied Nutrition and released by the Institute of Food Technologists that recommends guidelines to establish a comprehensive product tracing system to track the movement of food products effectively from farm to table (Read more)

IFT 2009 Global Food Safety and Quality Conference

June 10, 2009
This conference focused on Traceability in Food Systems: Technology vs. Reality and highlighted the need for traceability, current solutions and advances in traceability, and future research needs (Anaheim, CA). (Read more)

Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information

June 8, 2009
When food safety managers detect an undesirable chemical contaminant or unanticipated chemical substance in a food commodity, ingredient, or finished product, they must quickly assess human health impact, often with limited scientific information. (Read more)

Assessing, managing, and communicating chemical food risks

February 1, 2009
This Scientific Status Summary describes the trinity of risk-related factors: assessment, management,and communication. Addresses current issues surrounding this trinity of factors that pertain to the determination, management, andacceptablity of risks posed by chemicals in foods. (Read more)

Biofilms: A Threat to Food Safety

February 1, 2009
IFT has issued a Scientific Status Summary on quorum sensing in biofilm formation. Here is a synopsis. (Read more)

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IFT's 2014 Scientific Program has something for food professionals in virtually every sector and at all levels of experience. 

The Annual Meeting Scientific Program is organized around key industry focus areas and core sciences that are the foundation of the food science discipline.

Explore the 2014 tracks