Volume 53, No. 9
Teaching food science and engineering via Internet-assisted remote-controlled experiments provides benefits for students and instructors
The author describes ten intricately linked “worlds” within and between which food scientists and technologists must be able to function
Before the start of the 1999 IFT Annual Meeting,Kerry Ingredients, Beloit, Wis., held a media event at Charlie Trotter’s, a four-star restaurant in Chicago.
“Subject density” reveals emerging hot trends
The authors recommend the proper equations to predict permeability and/or transmission rate—critical factors in the selection of food packaging materials to help maintain food quality
Soy was one of the hottest ingredients this year at the IFT Annual Meeting & Food Expo.
Food science students win awards at IFT’s Annual Meeting
1999 IFT ANNUAL MEETING & FOOD EXPO
LABORATORY
Volume 53, No. 8
Volume 53, No. 7
Philadelphia Section IFT 25th Annual Golf Outing
Avondale, Pennsylvania
New York Section IFT Meeting: Panel Presentation - Enzyme Fermentation Natural Preservatives
West Orange, New Jersey
Western New York Section IFT (WNYIFT) Networking at Black Button Distilling
Rochester, New York
