February 2000

Volume 54, No. 2

How the Internet Is Changing Food Product Development
As an information delivery system and purchasing method, the Internet is changing how food technologists conduct research and develop new food products
February 1, 2000

How the Internet Is Changing Food Product Development
As an information delivery system and purchasing method, the Internet is changing how food technologists conduct research and develop new food products
February 1, 2000

Columns

Microbial Blocking Agents: A New Approach to Meat Safety

By A. S. NAIDU

BACK PAGE

Commodity Gilding Fattens Margins

By Pierce Hollingsworth

BUSINESS/MARKETING

IFTers Peer Into Crystal Balls for Y2K

By Angela L. Dansby

IFT NEWSMAKERS

Health and Functionality in a Nutshell

By Donald E. Pszczola

INGREDIENTS

Color Measurement in Foods as a Quality Parameter

By James Giese

LABORATORY

Glass Jars Making a Comeback

By Fran Katz

PACKAGING

Welcome to the 21st Century

By Charles Manley

PRESIDENT'S PAGE

Seafood Processing

By Neil H. Mermelstein

PROCESSING

IFT Congressional Fellowship: Why Members From Industry Should Apply

By Joan R. Rothenberg

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

Departments

BOOK REVIEWS

EDUCATION NEWS

IFT NEWS

By BETSY BAIRD

Purdue University’s new Food Science Building is proudly state-of-the-art

LETTERS

Additional clarification regarding packaging

NEWS & ANALYSIS

By BETSY BAIRD

WASHINGTON NEWS

By Neil H. Mermelstein

Past Issues

January 2000

Volume 54, No. 1

December 1999

Volume 53, No. 12

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