Advancements in Application, Measurement of Glass Transition in Foods
In this webcast, taking place on Sept. 27, participants will learn how glass transition temperature and food polymer science are recognized as providing important information regarding the stability of amorphous foods, especially amorphous food powders. Glass transition has been linked to stickiness and caking of food powders, crystallization, texture, and chemical stability. Traditionally, glass transition temperature was determined using thermal techniques, but recent advancements in producing high resolution, dynamic isotherms has made it possible to use moisture sorption isotherms to observe glass transition and determine critical water activities. This webcast is free for IFT members and includes on-demand recording.

Selecting Effective Organic Acids May Reduce Bacterial Contamination
Organic apples and lettuce are particularly sensitive (as are all organic products) to changes in color and flavor, and are as sensitive as conventional produce to microbial contamination. In the Journal of Food Science’s paper “Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce,” the researchers compared several organic acids at two levels on these organic fruits and vegetables, finding differences between the effectiveness of malic, citric, acetic, lactic, and propionic acids. It was also found that washing with water after treatment with a selected organic acid helped to reduce any subsequent color changes. Organoleptic studies may help to determine which organic acid is preferable.

JFSE Launches Virtual Issue ‘Resources for K-12 Teachers’
As teachers kick off a new school year, the Journal of Food Science Education (JFSE) has collected the best teacher resources from its archives in a free virtual online issue. The issue provides K-12 teachers with ideas and resources that can assist them in utilizing food to enhance the interest and learning of their students. These articles were selected to provide a range of approaches and, hopefully, provide something that every reader can apply in their classroom.

Face-to-Face: Meet Anne Goldman
In this month’s Face-to-Face series, we will be introducing you to Anne Goldman, Vice President of Consumer Research at ACCE International and IFT Fellow. From childhood when her mother—a home science teacher—instilled a love of food, to her founding ACCE International 25 years ago, Anne has always had a passion for the product development process. This process has become increasingly challenging given the economy and rising costs. Learn what Anne has learned from her career in the food industry and why she views research as key in IFT’s Face-to-Face.

Kelly Hensel,
Digital Media Editor
[email protected]