December 2015

What’s Cooking in the Kitchen of the Future; Cooking Behavior Close-Up; University of Minnesota Researchers Accelerate Detection From Farm to Fork; Satisfying a Sweet Tooth; Ingredients for Women’s Wellness

Volume 69, No. 12

Kitchen of the Future

What’s Cooking in the Kitchen of the Future
Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
December 1, 2015
iPad

Countertop Cooking in Today’s Kitchen (Online Exclusive)
A variety of compact, easy-to-use appliances provide precision and control for today’s home cooks.
December 1, 2015

2015 Subject & Author Indexes
A listing of topics and authors for the 2015 issues of Food Technology magazine
December 1, 2015

2015 Subject & Author Indexes
A listing of topics and authors for the 2015 issues of Food Technology magazine
December 1, 2015
Kitchen of the Future

What’s Cooking in the Kitchen of the Future
Interconnected smart appliances, 3-D printers, and touchscreen controls are just a few of the technological tools that the next generation of home cooks will use to simplify food preparation, create customized meal solutions, and produce far less waste.
December 1, 2015
iPad

Countertop Cooking in Today’s Kitchen (Online Exclusive)
A variety of compact, easy-to-use appliances provide precision and control for today’s home cooks.
December 1, 2015

Columns

A New Year’s Resolution for a Promising Future

By Colin Dennis

PRESIDENT’S MESSAGE

Cooking Behavior Close-Up

By A. Elizabeth Sloan

CONSUMER TRENDS

Gene Silencing Technology and Food: RNA Interference Is Coming of Age

FOOD, MEDICINE and HEALTH

University of Minnesota Researchers Accelerate Detection From Farm to Fork

By TONI TARVER

INSIDE ACADEMIA

Satisfying a Sweet Tooth

By KAREN NACHAY

INGREDIENTS

Ingredients for Women’s Wellness

By Linda Milo Ohr

NUTRACEUTICALS

Next-Level Analytics

By Neil H. Mermelstein

FOOD SAFETY & QUALITY

How Yogurt Is Processed

By Tara McHugh

PROCESSING

Agile Packaging Machinery

By Claire Koelsch Sand

PACKAGING

A New Snacking Culture

By Food Technology Staff

FOOD SNAPSHOT

Departments

Gooseberries provide antioxidants; 2016 food trends

By Melanie Zanoza Bartelme

NEWS

Antibiotic-free deli fare; Superfood salads; Nutritionally balanced desserts

By Melanie Zanoza Bartelme

NEW PRODUCTS

IFT short course opens doors; Getting to know Marianne Gillette

By Melanie Zanoza Bartelme

IFT WORLD

Past Issues

November 2015

Gluten-Free Without the Sacrifice; Health + Convenience = Market Opportunity; Chemical Contaminants in Foods: Health Risks and Public Perception; Highlights of the Annual Food and Nutrition Conference; Charting a New Flavor Course

October 2015

Touring a World of New Product Innovation; Food Labels: Defining a New Narrative; Oregon State Puts More of the Sea on a Plate; Stress Relievers; Crickets, Mealworms, and Locusts, Oh My!

blueberry

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