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Camembert cheese

Domesticating wild mold strains

New research presents interesting findings on how wild strains of molds evolved into the ones used in cheese production today.
February 17, 2020
Camembert cheese

Domesticating wild mold strains

New research presents interesting findings on how wild strains of molds evolved into the ones used in cheese production today.
February 17, 2020
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Emerging Science & Technologies right arrow

Flavanol biomarker allows for better measurement of dietary intake

A new biomarker identified by researchers at the University of Reading in the United Kingdom, the University of California Davis, and Mars Inc. allows for more accurate measurement of human flavanol intake, a finding that will enable researchers to study the health benefits of flavanols better.

Novel composite antimicrobial film shows promise against foodborne pathogens

Researchers at Penn State University developed a composite antimicrobial film that can keep foodborne pathogens at bay and could one day be used to decrease outbreaks of foodborne illness.

Increasing rice grain yield

Seeking a way to increase grain yield, researchers at The University of Hong Kong, the University of Calgary, and Rothamsted Research collaborated on a study that lays the foundation for improving rice yields by augmenting the size and weight of grains by 10%.

Innovation & Insights right arrow

Designing a tomato for urban gardens

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.

Next-gen chickpea proteins suited for dairy alternatives

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.

Students engineer honey using bacterium, not bees

A team of 12 students from the Department of Biotechnology and Food Engineering at the Technion – Israel Institute of Technology has won a gold medal at the International Genetically Engineered Machine (iGEM) competition in Boston for its bee-free honey.

Startups & New Ventures right arrow

SXSW Pitch finalists strive to make the world healthier through food

South by Southwest (SXSW) has announced the finalists for its 12th annual SXSW Pitch event, taking place as a part of the startups track happening at the annual event in March. Among the 50 finalists, five startups tackle challenges in the science of food to deliver solutions to ensure a safe, sustainable, and abundant food supply.

Next-gen chickpea proteins suited for dairy alternatives

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.

UN Innovation Challenge winners work to end world hunger

The United Nations World Food Programme (WFP) recently announced the five winners of the 2019 WFP Innovation Challenge, which awards funding, recognition, and support to WFP employees, startups, and entrepreneurs revolutionizing how the problem of global hunger is addressed.

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