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SHIFT20 Virtual Event Scientific Program

IFT’s Scientific Program: The Case for Change
A preview of IFT20
June 1, 2020
Spirited Startup

A Spirited Startup Story
Food scientist Phil Perkins applied skills honed during a long career in industry to launch a successful micro distillery in Tennessee. Here’s how he went about it.
June 1, 2020
Pizza

An Ingredient Innovation Exploration
INGREDIENTS SHOWCASE
June 1, 2020
Data Verification & Supply Chain

Verifying Supply Chain Data: Why It Matters
Ensuring the veracity of digital information within food industry supply chains has important ramifications related to traceability, sustainability, food safety, and more.
June 1, 2020
Pizza

An Ingredient Innovation Exploration
INGREDIENTS SHOWCASE
June 1, 2020
Data Verification & Supply Chain

Verifying Supply Chain Data: Why It Matters
Ensuring the veracity of digital information within food industry supply chains has important ramifications related to traceability, sustainability, food safety, and more.
June 1, 2020
SHIFT20 Virtual Event Scientific Program

IFT’s Scientific Program: The Case for Change
A preview of IFT20
June 1, 2020
Spirited Startup

A Spirited Startup Story
Food scientist Phil Perkins applied skills honed during a long career in industry to launch a successful micro distillery in Tennessee. Here’s how he went about it.
June 1, 2020

News

Nespresso to expand its production center in Switzerland

BlueNalu, Pulmuone partner to bring cell-based seafood to South Korea

Targeted taxes, school lunch policies may benefit low-income populations

FAO predicts a global shortage of protein-rich foods

FAO director-general proposes a new structure to make agency more agile and efficient

Motif FoodWorks collaborates to improve the sensory experience of plant-based foods

Latest Issue

June 2020

Volume 74, No. 6

Past Issues right arrow

May 2020, Volume 74, No. 5
April 2020, Volume 74, No. 3
March 2020, Volume 74, No. 3
February 2020, Volume 74, No. 2

More from IFT

IFT Journals

Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

Solid‐phase micro extraction of food irradiation marker 2‐dodecylcyclobutanone (2‐DCB) from chicken jerky treated with glycerol

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Protein quality and safety evaluation of sarcoplasmic protein derived from silver carp (Hypophthalmichthys molitrix) using a rat model

IFTNEXT Food Disruptors Podcast

Episode 21: Sustaining Our Global Food System: Our Role as Global Citizens

Episode 22: Looking to the Future: Economic Practices, Technology, and Collaboration

Episode 20: Trends and Consumer Behaviors in the time of COVID-19: Food Service

Episode 19: Trends and Consumer Behaviors in the time of COVID-19: Food Retail

Brain Food Blog

Reflections and Considerations in the Wake of COVID-19

2020 Virtual Fun Run + Fitness: Do It for You and Our Future Food Scientists

Pride Month Reinforces the Importance of Respect for Others

Summer Food Safety: 9 Tips to Prevent Foodborne Illness

Special Message from IFT President Pam Coleman

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Events right arrow

Conference

National Frozen Refrigerated Foods Convention

National Harbor, Maryland

Supplier Event

Chicago Section IFT Annual Suppliers’ Symposium & Expo

Rosemont, Illinois, United States

Course

Global Advanced Culinary Arts for Food Technologists

Fayetteville, Arkansas

Supplier Event

NYIFT Suppliers Day and Career Fair

Secaucus, New Jersey, United States

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