Undergraduate food science programs in the United States are facing declining enrollments that could lead to a shortage of food scientists, but efforts are underway to increase recruitment.
When formulating functional drinks with added vitamins, minerals, herbs, or other nutraceutical ingredients, manufacturers often face significant flavor challenges.
Undergraduate food science programs in the United States are facing declining enrollments that could lead to a shortage of food scientists, but efforts are underway to increase recruitment.
When formulating functional drinks with added vitamins, minerals, herbs, or other nutraceutical ingredients, manufacturers often face significant flavor challenges.
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