Food Scientists Have Multipronged Role to Play in Sustainability
Speakers at an IFT FIRST multi-session conversation on Tuesday agreed that food scientists have myriad points of influence to drive food and packaging companies’ commitment to sustainability.
Sustainable manufacturing processes for both packaging and food products will require commitment from consumers, companies, and government agencies—and food scientists have myriad points of influence to drive that commitment, according to the speakers taking part in a multi-session conversation at IFT FIRST on Tuesday, July 12.
To begin with, the various players in the food manufacturing space need a tighter definition of the word “sustainability,” according to the panelists, wh…
Manual Feature
Latest News
Continuing the Conversation With Kevin Hall
National Institutes of Health Senior Investigator Kevin Hall discussed the impact of ultra-processed foods on health and research needs in this area with Food Technology at IFT FIRST.
Continuing the Conversation With Julie Hess
Nutritionist Julie Hess elaborates on research into ultra-processed and minimally processed food plans conducted at the Grand Forks Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture.
Continuing the Conversation With Jim Jones
The head of FDA’s new Human Foods Program (HFP), which launches as an agency unit on Oct. 1, 2024, goes beyond his July 16 IFT FIRST keynote remarks to share his broad vision for ensuring nutritious and safe foods for all consumers.
Collaboration + Innovation at IFT FIRST
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.
100 Years of Freezing: Thanks, Clarence Birdseye
In this column, the author describes the history, food safety and quality advantages, and equipment used in the process of freezing food.