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.
The article describes why new product concepts may need new packaging concepts and how ideas in both areas are initiated and fulfilled.
Leading food science researchers discuss advances in lactic acid bacteria, probiotics, fermentation, and CRISPR genome editing that have transformed the fermented foods industry.
PRESIDENT’S MESSAGE
