To understand where the future of work in the science of food is headed, it’s necessary to first look at how the industry has changed, explained the panelists at an IFT Careers InFocus virtual event session titled “The Future of Work.”
Speaking at IFT’s recent Careers InFocus virtual event and career fair, Andrew Yang, the founder of Venture for America and former U.S. presidential candidate, shared his perspective on the massive changes that are affecting the way we work.
Employment inequities related to gender and race are real, and correcting them must be a priority, but it isn’t going to happen overnight, said panelists at an IFT Careers InFocus virtual event session.
The National Honey Board (NHB) is currently accepting pre-proposals for honey food-pairings to help Americans consume a Mediterranean diet pattern. Interested researchers need to submit a short pre-proposal by November 13, 2020.
The U.S. Food and Drug Administration (FDA) is announcing changes to its export listing procedures for dairy and infant formula firms seeking to export their products to China.
Networking is as essential to career health as fruits and vegetables are to physical health, so we consulted with an adult education expert to gain some tips on how to build a professional network and why you should start today.
For several decades, we saw progress toward eradicating hunger and food insecurity around the world, but this is no longer the case. World Food Day is an opportune time to reflect on how our work as a science of food and food innovation community can help realize a world with zero hunger.
Five years ago, experts predicted an imminent workplace transformation, and many believe we are in the throes of that transformation today. While emerging technologies are creating new opportunities and driving necessary change, new skills development and a focus on creating inclusive environments are critical parts of the equation.
France-based Carbios is developing the first biological technology to transform the end-of-life of plastics, says Martin Stephan, deputy CEO of Carbios.
The dangers of a high-sodium diet have been well documented, but a new technology devised by scientists from Washington State University could help reduce sodium in processed foods while retaining taste and texture.
A study found that people who drank beverages that contained the low-calorie sweetener sucralose did experience metabolic problems and issues with neural responses but only when the beverage was formulated with both sucralose and a tasteless sugar (maltodextrin).