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Eating bugs may not seem appetizing, but according to John Coupland, PhD, CFS, Professor of Food Science at Penn State University and member for the Institute of Food Technologists (IFT), insects are a sustainable alternative protein source with nutritional benefits that can’t be ignored.
John Coupland, PhD, CFS
Food and Agriculture Organization of the United Nations
In this Food Facts video, Paul Counce, a professor at the University of Arkansas’s Rice Research and Extension Center, explains the process behind how brown rice becomes white rice.
An Oxford debate at this year’s IFT FIRST: Annual Event & Expo tackled the health impacts of processed foods, the legitimacy of NOVA food classification, even the language framing the debate itself.
A visually oriented overview of ancient grain ingredient trends.
This column offers information about developing sustainable food packaging and food packaging challenges and research opportunities.
This column offers information about how cyber-physical systems can enable the high level of control in food processing automation that will be necessary to meet future needs.
This column offers information about food safety risks associated with raw flour consumption and how to detect and mitigate them.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry. Today, we’re going to speak with experts in food manufacturing and food safety. Listeners will learn what COVID-19 means for food production and how the food industry can ensure food safety in this unique environment.