July 2009

Volume 63, No. 7

The Pleasure Principle
For most of us, eating is a pleasurable pursuit, but it’s time to put even more fun and adventure into food.
July 1, 2009

Understanding ‘Green’ Consumers
Consumers want foods that are sustainable but are unsure of its meaning. This uncertainty presents an opportunity to develop a science-based approach to sustainable food production.
July 1, 2009

Assessing Food Chemical Risks
IFT’s newly released Expert Report details the complexities of making decisions about the risks of chemicals in foods when limited scientific information is available.
July 1, 2009

Assessing Food Chemical Risks
IFT’s newly released Expert Report details the complexities of making decisions about the risks of chemicals in foods when limited scientific information is available.
July 1, 2009

The Pleasure Principle
For most of us, eating is a pleasurable pursuit, but it’s time to put even more fun and adventure into food.
July 1, 2009

Understanding ‘Green’ Consumers
Consumers want foods that are sustainable but are unsure of its meaning. This uncertainty presents an opportunity to develop a science-based approach to sustainable food production.
July 1, 2009

Columns

Anaheim … More Than Disneyland for IFT

By Sheri Schellhaass

PRESIDENT'S MESSAGE

Promising Beta-Glucans

FOOD, MEDICINE, & HEALTH

The Quest for Innovation

By Donald E. Pszczola

INGREDIENTS

The Diversity of Dairy

By Linda Milo Ohr

NUTRACEUTICALS

Measuring Viscosity and Texture

By Neil H. Mermelstein

LABORATORY

Optimizing Line Speed

By J. Peter Clark

PROCESSING

Aseptic Packaging 2009

By Aaron L. Brody

PACKAGING

How Twitter Can Help Food Science

By Jeannie Houchins

IFT NEWSMAKERS

Food Recalls in the Digital Age

By Caren Wilcox, Richard Ades

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEW SKUs

IFT WORLD

By KAREN NACHAY

BOOKS

By J. Peter Clark

Past Issues

June 2009

Volume 63, No. 6

May 2009

Volume 63, No. 5

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