August 2003

Volume 57, No. 8

Conference & Expo to Address Food Safety
IFT’s 3rd International Food Safety and Quality Conference & Expo, to be held in Orlando, Fla., November 5–7, 2003, will focus on the science of food from producer to consumer.
August 1, 2003

Dan Weber Moves On
Executive Vice President Daniel E. Weber retires after 36 years with the Institute of Food Technologists.
August 1, 2003

Kinetic Models for Microbial Survival During Processing
World-renowned scientists participated in IFT’s second Research Summit to advance the understanding of microbial inactivation kinetics and models for non-log-linear survivor curves and identify needs for further research.
August 1, 2003

Taste: The Metabolic Sense
New breakthroughs in the fundamental research of taste sensation are making it possible to understand how taste and metabolism connect and may lead to the development of food that combines metabolic needs with individual taste preferences.
August 1, 2003

Kinetic Models for Microbial Survival During Processing
World-renowned scientists participated in IFT’s second Research Summit to advance the understanding of microbial inactivation kinetics and models for non-log-linear survivor curves and identify needs for further research.
August 1, 2003

Taste: The Metabolic Sense
New breakthroughs in the fundamental research of taste sensation are making it possible to understand how taste and metabolism connect and may lead to the development of food that combines metabolic needs with individual taste preferences.
August 1, 2003

Conference & Expo to Address Food Safety
IFT’s 3rd International Food Safety and Quality Conference & Expo, to be held in Orlando, Fla., November 5–7, 2003, will focus on the science of food from producer to consumer.
August 1, 2003

Dan Weber Moves On
Executive Vice President Daniel E. Weber retires after 36 years with the Institute of Food Technologists.
August 1, 2003

Features

What, When, and Where Americans Eat: 2003

An unprecedented degree of convenience, a new generation of “better-for-you” benefits, and the promise of a palate-pleasing but not-too-provocative taste experience are driving American food selection practices, preferences, and patterns.

Columns

TSEs: Dealing with Uncertainty

By Thoman M. Zinnen

BACK PAGE

IFT: A Conduit for Science-Based Opinion on Mad Cow Disease

By James N. Klapthor

IFT NEWSMAKERS

Making Food Trends Work for You

By John Matchuk, Anne Hildebrandt

CULINARY CONCEPTS

IFT Names Holt and Lucas Congressional Science Award Winners

By Jennifer Macaulay

SCIENCE, COMMUNICATIONS, & GOVERNMENT RELATIONS

Just a Beginning

By Mark R. McLellan

PRESIDENT’S PAGE

Ingredients Provide New Levels of Innovation in Dairy Products

By Donald E. Pszczola

INGREDIENTS

Dietary Supplement Analysis

By James Giese

LABORATORY

The Latest Scoop on Soy

By Linda Milo Ohr

NUTRACEUTICALS & FUNCTIONAL FOODS

The Sweet Smell of Food . . . Via Odor-Scavenging Packaging

By Aaron L. Brody

PACKAGING

Hazard Analysis

By J. Peter Clark

PROCESSING

Departments

IFT NEWS

By Sara Langen

EDUCATION NEWS

LETTERS

NEWS & ANALYSIS

By Sara Langen

NEW PRODUCTS

WASHINGTON NEWS

By James Giese

Past Issues

July 2003

Volume 57, No. 7

June 2003

Volume 57, No. 6

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Certified Food Scientist (CFS) Prep Short Course (In-Person and Virtual Options)
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Labeling Requirements and Implications for Foods Marketed in the US Short Course (In-Person and Virtual Options)
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Food Science for the Non-Food Scientist Short Course (In-Person and Virtual Options)
Conference

IFT FIRST Annual Event and Expo

Chicago, Illinois

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