James N. Klapthor

In July, The Economist, a weekly business magazine from London, took a quick glance at the growing interest of food companies’ research and development labs in the article, “Food for Thought.” In doing so, the magazine utilized the recent IFT Annual Meeting in New Orleans, referencing it and technical presentations given there. Specifically, the article noted Keith Cadwallader’s research at the University of Illinois at Urbana-Champaign on the aroma of hamburgers and hamburgers containing 25% …

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