Noroviruses account for a large share of foodborne illnesses caused by consumption of contaminated produce. But a team of researchers recently developed a novel method for combating them.
Research published in the Journal of Biological Chemistry sheds light on the biochemical mechanism behind how wine grapes produce tartaric acid.
Scientists in China have discovered a possible way to deter birds from feeding on sorghum crops.
Walmart recently unveiled its Alphabot robotic system, an automated system that is set to revolutionize grocery order fulfillment by enabling quicker, more efficient order picking.
Picture cherry tomatoes growing in a cluster on a short vine in an urban environment, like the roof of a skyscraper. If the gene-edited tomato plants recently designed by researchers at Cold Spring Harbor Laboratory prove successful, tomatoes and other crops could one day be the stars of city gardens.
Researchers from the Robert H. Smith Faculty of Agriculture, Food, and Environment of Hebrew University recently developed a line of next-gen chickpea isolates, using patent-pending technology to extract up to 90% pure protein from the chickpea seed.
Chobani and PepsiCo have announced the members of their respective spring 2020 incubator programs—a total of 18 food and beverage startup companies.
Investments in the agri-food tech industry totaled almost $20 billion in 2019, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.
In partnership with The Hatchery Chicago, Chef Nelson Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverage products.
April CSIFT Dinner Meeting
Glendale Heights, Illinois
Great Lakes Section IFT Suppliers' Day (Rescheduled)
Battle Creek, Michigan, United States
ALAMO SECTION GOLF OUTING - Rescheduled to November 5, 2020
San Antonio, Texas
