Food Technology
Food Technology explores the intersection of business, science, and technology in the global food system.
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Continuing the Conversation With Sarah Reisinger
Sarah Reisinger, chief science and research officer at dsm-firmenich, chatted with Food Technology at IFT FIRST about everything from projects looking at the gut microbiome to others focused on bespoke cultures for fermented dairy products.
Continuing the Conversation With Nora Khaldi
Nora Khaldi, founder and CEO of Nuritas—a biotech company leading the way in AI-powered ingredient discovery—sat down with Food Technology while at IFT FIRST to share what’s in store for her company and offer advice for others on how to implement AI in their organizations.
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.
Listen to Omnivore
Brought to you by the editors of Food Technology, each episode of Omnivore intersects the business of food and the science of food, featuring lively and provocative conversations with product innovators, leading researchers, policy makers, and thought leaders from across the global food system.
