Food scientists explain how processed foods contribute many nutrients to our diet, how they enable today's busy lifestyles and why they are essential to feeding a growing population.

In This Article

  1. Food Processing & Packaging

More Food Facts

What’s a Food Allergy?

According to Food Allergy Research and Education (FARE), up to 15 million Americans have food allergies. Food allergies affect 1 in every 13 children under 18 years of age. That’s roughly two in every classroom. We all probably know someone who avoids certain foods for one reason or another, be it gluten-intolerance or a full blown shellfish allergy, and this IFT Food Facts Video explains what exactly a food allergy is.

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Food Safety Through the Prism of COVID-19

A look at consumers’ top food safety concerns in the wake of COVID-19.

Academia Adjusts to Pandemic Constraints

Researchers at Alabama A&M, IIT, UGA, and other colleges and universities are modifying their research and teaching methods to conform to the constraints imposed by the COVID-19 pandemic.

A Look at Food Safety & Quality Equipment Options

A round-up of equipment and instrumentation to address food safety and quality issues.

Funding Food Science and Technology Research

Public investment in support of basic and applied research is falling short. IFT has identified research gaps and called for a paradigm shift to drive innovation and value creation, feed the talent pipeline, and maintain global competitiveness.

Verifying Supply Chain Data: Why It Matters

Ensuring the veracity of digital information within food industry supply chains has important ramifications related to traceability, sustainability, food safety, and more.

IFTNEXT

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.

Identifying chocolate using its ‘fingerprints’

Researchers from Towson University developed a method for determining where a particular chocolate was produced using its chemical “fingerprint,” with the hopes that it could one day be used to trace the chocolate back to the farm that grew the beans.

Interrupting the reproductive cycle for Aspergillus

For as long as humans have been growing food crops, pests and pathogens have been attacking them. For one fungal pathogen, scientists in the United Kingdom have figured out a way to use its own biology to prevent it from destroying crops.