Learn the Fundamentals of Food Texture
IFT’s online course “Fundamentals of Food Texture” covers the core elements of food texture, how textures are created, and how they are measured. Additional activities, reference, and resource materials will be available for each module, including a list of common industry terms and definitions. You may begin the course as early as June 3 in preparation for live Q&A calls with course faculty and your fellow participants (June 22 and 29), during which you will have the opportunity to ask questions and discuss course material.
Face-to-Face: Meet Bruce Ferree
In this month’s Face-to-Face series, we will be introducing you to Bruce Ferree, Director of Quality at California Natural Products. With 28 years of experience as a quality manager, Bruce has seen the food industry change drastically over his career. He has witnessed foods developed from simply providing nourishment to becoming “cures” for what ails you. Learn what Bruce has to say on a variety of topics including failure, being articulate, and ice cream in IFT’s Face-to-Face.
IFT’s online daily, IFT Live, brings you exclusive news, live reports, onsite updates, photos, video, and much more from the IFT Annual Meeting & Food Expo, all designed to keep you informed of the many things happening in New Orleans. Visit www.ift.org/iftlive for new stories as they unfold during the show. Check your e-mail inbox each morning of the event to see the top stories from the previous day. You can also view a live feed of stories from IFT Live through the new mobile event app. With so many ways to stay connected, you won’t have to miss a thing!
Bamboo shoots: The next health food?
An article in the May issue of Comprehensive Reviews in Food Science and Food Safety explores the use of bamboo as a potential health food. Well known for its industrial uses, a lesser known fact of bamboo is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that are attracting the attention of health advocates and scientists alike. The increasing health consciousness among consumers has stimulated the field of functional foods, and bamboo shoots can be one of them.
Digital Media Editor