Electronic Tongue: A New Dimension in Sensory Analysis

Instrument complements use of the electronic nose for sensory analysis of food flavor by measuring nonvolatile flavor components
October 1, 2001

IFT Revises its Education Standards

New education standards for undergraduate curricula in food science feature outcome-based measures of learning, a formalized assessment program, and greater flexibility in design of curricula.
October 1, 2001

Improving Probiotic Survival Rates

Microencapsulation preserves the potency of probiotic microorganisms in food systems
October 1, 2001

Improving Probiotic Survival Rates

Microencapsulation preserves the potency of probiotic microorganisms in food systems
October 1, 2001

Electronic Tongue: A New Dimension in Sensory Analysis

Instrument complements use of the electronic nose for sensory analysis of food flavor by measuring nonvolatile flavor components
October 1, 2001

IFT Revises its Education Standards

New education standards for undergraduate curricula in food science feature outcome-based measures of learning, a formalized assessment program, and greater flexibility in design of curricula.
October 1, 2001

Columns

Avoiding GMOs May Increase Legal Risks

BACK PAGE

Members’ Perspectives Know No Borders

IFT NEWSMAKERS

GMO Safety: A Trojan Horse

BUSINESS/MARKETING

Ethnic Foods in the Decade Ahead

CONSUMER TRENDS

Shark-Fin Soup and Methylmercury: To Eat or Not to Eat

REGULATORY IMPACT

Congressional Science Fellowship Benefits and Befits IFT

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

How Ingredients Help Solve Beverage Problems

INGREDIENTS

What’s Happening in Freezing Research

PROCESSING

Departments

IFT NEWS

EDUCATION NEWS

Georgia food microbiologists honored by CDC

NEWS & ANALYSIS

WASHINGTON NEWS

Past Issues

September 2001

Volume 55, No. 9

August 2001

Volume 55, No. 8

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