In this IFT Food Facts video, IFT member Emefa Monu, an assistant professor in Auburn University’s poultry science department, explains the difference between common egg labels such as “cage free” and “free range.”
This column offers information about deeper analysis of foodborne bacteria by sequencing, going directly to nucleic acids such as DNA and RNA for identification.
An overview of healthy breakfast food ingredients.
Highlights from IFT’s Food Safety Transformation InFocus.
How the food chain is (finally) adopting and embracing digital transformation.
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.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.