October 2002

Volume 56, No. 10

Consumer Acceptance of Genetically Modified Foods
Consumer acceptance of and willingness to eat genetically modified foods depend on the reason for the modification and other factors.
October 1, 2002

Determining the Safety of Bioengineered Microorganisms
Bioengineered microorganisms have a history of safe use in the food industry thanks to a well-developed risk-assessment process.
October 1, 2002

Developing and Marketing Foods for Diabetics
Designer Foods for Diabetics: A Big Potential, Tricky Market
October 1, 2002

Developing and Marketing Foods for Diabetics
Designer Foods for Diabetics: A Big Potential, Tricky Market
October 1, 2002

Consumer Acceptance of Genetically Modified Foods
Consumer acceptance of and willingness to eat genetically modified foods depend on the reason for the modification and other factors.
October 1, 2002

Determining the Safety of Bioengineered Microorganisms
Bioengineered microorganisms have a history of safe use in the food industry thanks to a well-developed risk-assessment process.
October 1, 2002

Columns

Restricting “Junk Foods” in School Is Not the Answer

By Stanley T. Omaye

BACK PAGE

Home Cookin’ Is Cookin’

By A. Elizabeth Sloan

CONSUMER TRENDS

IFT Experts: Sweet on Food Topics in the News

By James N. Klapthor

IFT NEWSMAKERS

31 Ingredient Developments for Frozen Desserts

By Donald E. Pszczola

Ingredients

Acrylamide in foods

By James Giese

LABORATORY

Upping the Ante for Food Science and Technology Research

By Stephanie A. Smith

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

Improving the Gut Feeling

By Linda Milo Ohr

NUTRACEUTICALS & FUNCTIONAL FOODS

Foodservice Drives Packaging Developments

By Aaron L. Brody

PACKAGING

Developments in Food Freezing

By J. Peter Clark

PROCESSING

Departments

IFT NEWS

By Sara Langen

BOOKS

EDUCATION NEWS

LETTERS

NEWS & ANALYSIS

By Sara Langen

WASHINGTON NEWS

By James Giese

Past Issues

September 2002

Volume 56, No. 9

August 2002

Volume 56, No. 8

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