May 2024
Illustration of silhouettes of people and food.

Beyond the Bench: Building Business Skills Into Food Science Curricula
College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.

By Kayt Sukel

April 29, 2024
Women farming Maize in Zambia.

Cultivating a Crop of Food System Solutions
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.

By Dale Buss

May 3, 2024
Asian-inspired, plant-based lineup from Konscious Foods

Frozen Fusion: Asian Inspirations Stirring a Sensation
Teriyaki, biryani, dumplings, sushi, kimbap, and more are on a roll behind the freezer door.

By Carolyn Schierhorn

April 29, 2024

More from the May issue

Ozempic’s Effect on Food Innovation

By Dale Buss

Unlocking the Food System of the Future

By Sean J. Leighton

Study Seeks Optimal Whole Food Fiber Blend, Pregnant People Not Getting Enough Omega-3’s

By Emily Little

Taking Your Order

By Emily Little

GRAS 31 Flavoring Substances

By Ivonne M. C. M. Rietjens, et al.

Future-Proofing Healthy Flours

By Amrita Ray, Fatemeh Zare

How to Achieve EPR-Forward Packaging, Part 2

By Claire Koelsch Sand

Kyowa Hakko Publishes White Paper, New Ingredients, and More

By IFT Staff

Honey-sweetened coffee, Antioxidant-packed drink mix and Better sodas for teens

By Emily Little

Soda With (Possible) Benefits

By Dale Buss

Small Categories, Big Growth Potential

By A . Elizabeth Sloan

Tapping Into the Power and Potential of Bioactives

By Danielle Beurteaux

Feeding the World Through Science

By Christopher R. Daubert

Healthy Food Ingredients: The Next Generation

By Linda Milo Ohr

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