The Impact of Food Science:
World Food DayIFT joins 450 other national and private organizations to celebrate World Food Day
Throughout history, advances in food science and technology have been critical to meeting the needs of an evolving society. As a result, we now have much greater access to an abundant, diverse food supply that is largely safe, flavorful, nutritious, convenient, and less costly than ever before.
On October 16, IFT joins with 450 other national and private organizations to celebrate World Food Day. This public awareness effort, an annual campaign that commemorates the 1945 founding of the United Nations Food and Agriculture Organization (FAO), is designed to promote increased understanding of hunger issues and the need for access to nutritious food worldwide.
As a World Food Day National Sponsor, IFT has developed a wide array of resources for the media, consumers, educators, government officials and all those organizations that are committed to highlighting the need for foods that promote healthier people everywhere.
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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology
This IFT scientific review 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. |
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IFT Interview with John Floros, PhD 
In this IFT audio interview, Past IFT President John Floros, PhD discusses the importance of food science and technology in feeding a growing population. Dr Floros is a professor of Food Process Engineering and Packaging and Head of Food Science Department at Pennsylvania State University. He is a fellow of IFT and a member of the Science Board for the Food & Drug Administration. |
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IFT Interview with Phil Nelson
IFT interviews the recipient of the 2007 World Food Prize, Dr. Philip E. Nelson about the use of his aseptic processing and packaging innovation in reducing post-harvest waste, making many fruits and vegetables available year-round, and easier to transport worldwide. |
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DuPont CEO stresses collaboration to feed a growing population
"We have to work together through public-private collaborations and through a harmonized, science-based regulatory system to ensure farmers and consumers can benefit from new technologies," Ellen Kullman, CEO and Chairwoman of DuPont, told an audience of 900+ attendees at the 2011 World Food Prize keynote on Oct. 13. According to Kullman, it is collaboration and innovative science that will be the foundation to addressing global food security. |
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Striving to Meet Society's Food Needs
IFT President Roger Clemens explains how World Food Day creates an opportunity to raise awareness of the groundbreaking developments in food science and technology that have enabled the modern farm-to-fork system to feed nearly seven billion people. |
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Smart Tips for Shopping at Farmer's Markets 
Being a "locavore" and eating foods grown near where you live have become a popular practice, as many people want to support their local farmers. Here are some tips to keep in mind the next time you buy produce at your local farmer's market. |
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What is Food Science & Technology?
Learn what food science is all about and hear from people that work in the profession about what it's like to work in food science. |
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A Day in the Life of a NASA Food Scientist
Follow a Day in the Life of Michele Perchonok, Advanced Food Technology Manager at NASA, and members of the food science team as they guide us through their work in the Space Food Systems Laboratory. |
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A Day in the Life of a Disney Food Scientist
Follow a Day in the Life of Rebecca Skolmutch, PhD, Product Development Manager, and Embola Ndi, PhD, Vice President, Food, Health and Beauty, North America and Global Product Development at Disney Consumer Products |
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JFSE Resources for K-12 Teachers
This special issue of the Journal of Food Science Education (JFSE) provides K-12 teachers with ideas and resources that can assist them in utilizing food to enhance the interest and learning of their students. |
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IFT K-12 Outreach
Resources for teachers looking for class materials or for students interested in looking behind the scenes at how food is developed and processed. Includes videos, experiments and lesson planning. |
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