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FoodHeroes

Future Food Scientists Show Resilience, Optimism Despite Unique Spring Semester
Next in our “Food System Heroes” series, IFT Board Member Gordon Smith, PhD, CFS, shares what life has been like on the Kansas State University campus during the COVID-19 pandemic, and some opportunities that have emerged from this challenging time.
May 13, 2020
Hannah D

Customer Care Intensifies as Pandemic Continues
Next in our “Food System Heroes” series, a technical product leader in Washington state shares the importance of communication and an unexpected experience while working through the pandemic.
May 14, 2020
FoodHeroes

Future Food Scientists Show Resilience, Optimism Despite Unique Spring Semester
Next in our “Food System Heroes” series, IFT Board Member Gordon Smith, PhD, CFS, shares what life has been like on the Kansas State University campus during the COVID-19 pandemic, and some opportunities that have emerged from this challenging time.
May 13, 2020
Hannah D

Customer Care Intensifies as Pandemic Continues
Next in our “Food System Heroes” series, a technical product leader in Washington state shares the importance of communication and an unexpected experience while working through the pandemic.
May 14, 2020

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Special Message from IFT President Pam Coleman

Annual Event Shifts to a New, More Impactful Experience

Optimism, Humor Provide Respite During Difficult Days

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Food Safety During the COVID-19 Pandemic

What food manufacturing, food processing, and food packaging companies should be doing to keep workers safe during the COVID-19 pandemic.

Foodborne Illness Can Induce Autoimmune Illnesses

The article describes how seven pathogens cause 90% of foodborne illness and how foodborne illness can lead to autoimmune diseases.

Food Authentication: Better Safety, More Powerful Technology

Food authentication is an important and established discipline for the food industry and multiple tools, thanks to multiple new analytical tools that have revolutionized it.

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IFT President Pam Coleman reflects on the personal and food industry impact of the COVID-19 pandemic.

The Prevalence, Transmission, and Control of C. difficile in Food

The article describes what Clostridioides difficile is and how it is transitioning from being a problem mainly in hospitals and nursing homes to being a problem in the food industry.

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