Working to Solve the World’s Food Challenges
Members of IFT’s Food & Nutrition Security Steering Committee highlight some of the challenges and solutions they are exploring in an effort to help achieve the UN Sustainable Development Goals.
In 1969, food scientists published a report, 101 Problems in Food Science and Technology. More than half a century later, much progress has been made—but the industry is still working to solve the challenges that remain.
As highlighted in the 2021 United Nations Food Systems Summit, cross-functional collaborations across global food systems will be necessary to achieve global food and nutrition security. In the Monday morning featured session, “The Role of Food Science in Global Food…
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Probing the Gray Areas of UPF Research
Former NIH researcher Kevin Hall argues that debates about ultra-processed foods are still missing the deeper mechanisms at play—and explains why asking better questions matters more than chasing tidy definitions.
The Sunny Side of Food Drying
In this column, the author discusses sun drying as a technique for processing fruit, using tomatoes as an example.
A Lowly Legume Moves Into the Spotlight
This Food Science for Relief and Development article discusses the renewed attention that Bambara groundnut is receiving thanks to recent advances that have improved its potential to promote food security.
Evolving Seeds of Change
This year’s Seeding The Future Global Food System Challenge winners boast unique innovations and programs with the power to shape a global food system that is more sustainable, equitable, and nutritious.
Defining Ultra-Processed Foods
IFT calls for science-based definitions that focus on nutritional quality, not the degree of processing, to guide future food policy.