IFT Food Facts

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.

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Cracking the Egg Label Code

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.”

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Deepening Analysis of Foodborne Bacteria

This column offers information about deeper analysis of foodborne bacteria by sequencing, going directly to nucleic acids such as DNA and RNA for identification.

Morning Wellness

An overview of healthy breakfast food ingredients.

Rethink, Retool, Reinvent

How the food chain is (finally) adopting and embracing digital transformation.

The Food Allergy Consumer Journey

Consumer attitudes and experiences when purchasing allergy-friendly foods.

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.

New rapid tests for botulinum toxin

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.