Plants Young - Educators

Get to know the Foundation

Our educator resources are developed by Feeding Tomorrow, the foundation of IFT.

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Community Educators

Educators

Feed the minds that will feed the future. Introduce your students to the science of food through the Institute of Food Technologists’ (IFT’s) interactive teaching resources. 

2021 Educator Program Event
Would you like help your K–12 students discover careers available to them within the science of food?

Join us for an educational experience designed specifically for educators, teachers, and counselors. You’ll connect with food industry professionals, gain access to teaching resources and experiments, connect with other educators and see what career opportunities exist.

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Dropper and beakers

Know a budding food science professional?

Encourage them to apply for an IFT Feeding Tomorrow Foundation Scholarship.

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Get inspired

Browse resources by grade level for fun and engaging experiments that will get kids jazzed about science, food, and future careers in the science of food!

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Water Drops

Learn about food science

Access informative resources about food science and it's positive impact.

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Latest News right arrow

Diverse skill sets needed for growing opportunities

To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”

Preparing for a new work paradigm

Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.

No quick fix for employment inequities

Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.

National Honey Board seeks honey–food pairings to encourage consumption of Mediterranean diet

The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.

FDA amends its procedures for dairy, infant formula firms exporting to China

The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.

Latest Brain Food right arrow

Nutrient Density Key to Unlocking Healthy Dietary Patterns

The 2020-2025 Dietary Guidelines for Americans asserts nutritional needs should be met with foods and beverages that are nutrient dense, but what does this mean and how does it translate to better overall health and a reduction in the risk of diet-related chronic diseases?

IFT's GFTC Submits Comments to FDA Regarding Proposed Traceability Rule

IFT’s Global Food Traceability Center (GFTC) recently submitted comments to the U.S. FDA on behalf of the science of food community regarding the Food Traceability Proposed Rule. Here's the highlights.

The 2021 Dirty Dozen List is Out, But Do You Understand the Science?

The Environmental Working Group (EWG) has released its annual “Shoppers Guide to Pesticides in Produce,” containing the notorious Dirty Dozen and Clean 15 lists. Just how risky are pesticide residues on the Dirty Dozen fruits and vegetables? IFT Fellow Dr. Carl Winters sheds some light on this question.

Latest From IFTNEXT right arrow

Enzyme technology enables efficient PET recycling

France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.

A new approach to reducing salt while maintaining taste

The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.

Sucralose–carbohydrate combo may affect insulin sensitivity

A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).

Manipulating photosynthesis for food security

British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.