September 1999
Volume 53, No. 9
Features
Conducting Laboratory Experiments via the Internet
Teaching food science and engineering via Internet-assisted remote-controlled experiments provides benefits for students and instructors
Exploring the Worlds of Food Science & Technology
The author describes ten intricately linked “worlds” within and between which food scientists and technologists must be able to function
From Culinary to Nutraceutical—Flavors Take New Directions
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.
IFT Annual Meeting & FOOD EXPO Suggests Current & Future Direction of Research
“Subject density” reveals emerging hot trends
Predicting Permeability & Transmission Rate for Multilayer Materials
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
Putting Soy & Other Nutraceuticals Under the Microscope
Soy was one of the hottest ingredients this year at the IFT Annual Meeting & Food Expo.
Student Competition Winners & Finalists, 1999
Food science students win awards at IFT’s Annual Meeting
Columns
Annual Meeting Papers Address Minimal Processing
1999 IFT ANNUAL MEETING & FOOD EXPO
Laboratory Products Aid Food Processors
LABORATORY
Departments
Past Issues
August 1999
Volume 53, No. 8
July 1999
Volume 53, No. 7
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