To help consumers make informed decisions about the food they eat, IFT has developed IFT Food Facts to provide consumers with news they can use in their daily lives.
Food research is the careful, systematic study, investigation, and compilation of information about foods and their components.
What is Food Manufacturing? Food manufacturing is the mass production of food products from raw animal and plant materials, using principles of food technology.
Product development is the creation of new flavors, colors or varieties of existing products and/or the creation of entirely new products.
Both quality assurance and quality control involve the process of ensuring that products are manufactured correctly and that ingredients and finished products are tested and meet safety and quality specifications.
Food regulation is the process of determining standards for products, defining safety, and inspecting products. Regulations are set by governments.
CRISPR is a defining feature of the bacterial genetic code and its immune system, functioning as a defense system that bacteria use to protect themselves against attacks from viruses. The acronym “CRISPR” stands for Clustered Regularly Interspaced Short Palindromic Repeats.
Biotechnology, and the newer methods of genetic modification—genetic engineering and recombinant (r) deoxyribonucleic acid (DNA) techniques and technologies can be very useful in pursuing important improvements in food production and the food supply and doing so much more readily and effectively than previously possible.
The popularity of Bitcoin and other blockchain technologies reached new heights in 2017. Bitcoin is the most prominent in a new type of currency, called cryptocurrency, where transactions are made without an established intermediary (i.e. banks).
The article previews IFT20 scientific sessions
During IFT19, an interactive event allowed participants to be immersed in a virtual environment to test whether their surroundings would alter their liking of beverages.
Separate research from the University of Illinois and Tufts University have examined new bioprocesses for producing tagatose in a more cost-effective manner.
Food scientists are using structural design principles to improve the healthiness, sustainability, and quality of the modern food system.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).