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.