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

Home Cookin’ Is Cookin’

CONSUMER TRENDS

IFT Experts: Sweet on Food Topics in the News

IFT NEWSMAKERS

31 Ingredient Developments for Frozen Desserts

Ingredients

Acrylamide in foods

LABORATORY

Upping the Ante for Food Science and Technology Research

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

Improving the Gut Feeling

NUTRACEUTICALS & FUNCTIONAL FOODS

Developments in Food Freezing

PROCESSING

Departments

Past Issues

September 2002

Volume 56, No. 9

August 2002

Volume 56, No. 8

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