Volume 75, No. 9
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How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.
The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.
Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.
With social media so intertwined with a majority of consumers’ everyday lives, it’s not a surprise to see trends—including food and flavors—beginning to develop from social media platforms.
A description of the ways in which the Coca-Cola Women in STEM (CWIS) supports women’s advancement.
A first-of-its-kind IFT research initiative asked food science professionals to reflect on their professional pathways—how they got to where they are today, what makes their jobs meaningful, and where they hope to be in the future.
After its debut as a digital event in 2021, IFT FIRST (Food Improved by Research, Science and Technology) made the shift to a hybrid event this summer.
The 2022 IFT Division Oral Competitions drew hundreds of research paper submissions.
Students from around the globe gathered during IFT FIRST for the final rounds of IFT Student Association (IFTSA) competitions in areas ranging from individual research to team product development.
In a new white paper, our experts examine the FDA’s Food Traceability Final Rule implications—and its novel concepts first proposed by IFT.
IFT’s 2022 Compensation and Career Path Report breaks it down.
From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.
Hear from three current Board Members about why their participation is so valuable.
