Special Editorial COVID-19 Coverage

Post-Pandemic Impacts: How the Food System Will Adapt

By Kelly Hensel, Mary Ellen Kuhn

Addressing a Viral Threat

By Kelly Hensel, Mary Ellen Kuhn

Food Safety During the COVID-19 Pandemic

By Toni Tarver

COVID-19 Changes the Game for Entrepreneurs

By Dale Buss

Adaptability in the Face of Adversity

By Pam Coleman, MBA, CFS, Sam VanWees

Social Distancing in a Modern Food Factory

By Tara McHugh, Daniel Voit

IFT members seek balance amidst pandemic challenges

By Margaret Malochleb

Pandemic Pivots

By Mary Ellen Kuhn, Kelly Hensel

Episode 18: Food Manufacturing in the time of COVID-19

May 2020

Volume 74, No. 5

2019 IFT Employment and Salary Survey

Positive Trends for Science of Food Salaries
The 2019 IFT Employment and Salary Survey shows wage growth and high levels of job satisfaction across all generations in the workplace.
May 1, 2020
Feeding the Gut Microbiome

Feeding the Gut Microbiome
The microbes inhabiting our intestinal tract work in concert with our genes, the foods we eat, our environment, and other factors to influence our health and risk for disease.
May 1, 2020
2019 IFT Employment and Salary Survey

Positive Trends for Science of Food Salaries
The 2019 IFT Employment and Salary Survey shows wage growth and high levels of job satisfaction across all generations in the workplace.
May 1, 2020
Feeding the Gut Microbiome

Feeding the Gut Microbiome
The microbes inhabiting our intestinal tract work in concert with our genes, the foods we eat, our environment, and other factors to influence our health and risk for disease.
May 1, 2020

Columns

Adaptability in the Face of Adversity

By Pam Coleman, MBA, CFS, Sam VanWees

PRESIDENT’S MESSAGE

Healthy Eating Mediterranean Style

By A. Elizabeth Sloan

CONSUMER TRENDS

Exploring the Health Implications of Citrus Flavonoids

By Roger Clemens, Peter Pressman, MD

FOOD, MEDICINE & HEALTH

COVID-19 Changes the Game for Entrepreneurs

By Dale Buss

STARTUPS & INNOVATORS

Bringing Food Texture to the Forefront

By Karen Nachay

INGREDIENTS

Nuts and Seeds: Tiny and Mighty Ingredients

By Linda Milo Ohr

NUTRACEUTICALS

Alternatives to Conventional Pesticides

By Jane M. Caldwell

FOOD SAFETY AND QUALITY

Social Distancing in a Modern Food Factory

By Tara McHugh, Daniel Voit

PROCESSING

Life Cycle Assessments Guide Sustainability

By Claire Koelsch Sand, Ziynet Boz

PACKAGING

2019 IFT Employment and Salary Survey Facts and Figures

By Food Technology Staff

FOOD SNAPSHOT

Departments

Boosting strawberry flavor; Reducing age-related muscle loss

By Margaret Malochleb

NEWS

Mezcal from slow-roasted agave; Vegan franks; Chocolate shells with new flavors

By Margaret Malochleb

NEW PRODUCTS

IFT members seek balance amidst pandemic challenges

By Margaret Malochleb

IFT World

Past Issues

April 2020

Volume 74, No. 3

March 2020

Volume 74, No. 3

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Webcast

Fireside Chat: Understanding Supply Chain Disruption during COVID19 Some Specific Insights Hosted by IFT's Quality Management Division

Online

Supplier Event

WNYIFT Food Industry Expo (RESCHEDULED TO OCTOBER 8)

Rochester, New York, United States

Course

IFT Short Course: Using Design Thinking to Uncover post-COVID Consumer Needs

Online

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