October 2012

Volume 66, No. 10

The Chronic Disease Food Remedy
Cures for cardiovascular disease, cancer, diabetes, and obesity have eluded scientists for decades, but research in nutritional genomics suggests that halting the progression of these diseases may be as simple as a dietary intervention.
October 1, 2012

Reshaping Restaurant Strategies
From gardens and gourmet kids’ cuisine to lower-calorie and Latin fare, foodservice options continue to evolve to meet consumers’ ever-changing expectations.
October 1, 2012

Plant Contamination Control Close-up
New food safety requirements and improved microbial sampling methodologies demand better sanitation tools and tactics in food facilities.
October 1, 2012

Global Certification Program Elevates Food Science Profession
Certified Food Scientist credential builds upon an academic degree and recognizes the practical, applied scientific knowledge and skills required for day-to-day work demands.
October 1, 2012

Plant Contamination Control Close-up
New food safety requirements and improved microbial sampling methodologies demand better sanitation tools and tactics in food facilities.
October 1, 2012

Global Certification Program Elevates Food Science Profession
Certified Food Scientist credential builds upon an academic degree and recognizes the practical, applied scientific knowledge and skills required for day-to-day work demands.
October 1, 2012

The Chronic Disease Food Remedy
Cures for cardiovascular disease, cancer, diabetes, and obesity have eluded scientists for decades, but research in nutritional genomics suggests that halting the progression of these diseases may be as simple as a dietary intervention.
October 1, 2012

Reshaping Restaurant Strategies
From gardens and gourmet kids’ cuisine to lower-calorie and Latin fare, foodservice options continue to evolve to meet consumers’ ever-changing expectations.
October 1, 2012

Columns

Our Understanding of Food, Health, and the Human Genome Continues to Evolve

By John Ruff

PRESIDENT'S MESSAGE

Sorghum: An Ancient Grain with Present-Day Benefits

By E. C. Henley, Jeff Dahlberg

FOOD, MEDICINE & HEALTH

Mapping Out New Territories for Texture

By Donald E. Pszczola

INGREDIENTS

Strengthening the Heart

By Linda Milo Ohr

NUTRACEUTICALS

Assuring Stevia Quality

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

Thermodynamics and Food Processing

By J. Peter Clark

PROCESSING

Micro-oxygen: A Holistic Food Packaging Technology

By Aaron L. Brody

PACKAGING

New Activities Enhance SupplySide West

SupplySide West Show Preview

World Food Day: Be a Food Science Advocate

By Jerry Bowman

PERSPECTIVE

Departments

NEWS

By KAREN NACHAY

NEWS

IFT ONLINE

IFT ONLINE

NEW SKUs

NEW SKUs

IFT WORLD

By KAREN NACHAY

IFT WORLD

Past Issues

September 2012

Volume 66, No. 9

August 2012

Volume 66, No. 8

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