What You Need to Know about Canned and Frozen Fruits and Vegetables
Rickey Yada, PhD, Dean of the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada, talks about the differences between canned, frozen and fresh produce in this video.
More Food Facts
Safe Lunch Packing Tips
One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
Safely Handling Leftovers
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
More from IFT
Equipped for Food Safety
In this column, the author describes the regulatory and food safety considerations of utilizing principles of sanitary equipment design.
How to Fast Track Your Shelf Life Testing
In this column, the author describes considerations and watchouts when using accelerated shelf-life testing (ASLT), which has emerged as a technique that simulates conventional shelf-life testing in a fraction of the time.
Refreshing Food Safety
In his role as Coca-Cola’s global director, quality and food safety, Jason Richardson is leading efforts to leverage the company’s legacy of quality to refresh and reframe food safety culture across the enterprise’s worldwide ecosystem.
How Safe Are My Plant Proteins
In this column, the author describes the safety, quality, and nutritional challenges of developing novel plant-based protein foods.
Trace Back to the Future
With a January 2026 compliance deadline, FDA’s final Food Traceability Rule has the food industry on the clock to establish tech-enabled traceability systems.
IFTNEXT
Episode 29: All About Food Safety Culture
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
Episode 20: Trends and Consumer Behaviors in the time of COVID-19: Food Service
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.