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.
As young people narrow down their options for 'what comes next' after high school, many find Historically Black Colleges and Universities are the right fit for the next stage in their educational career.
Nurturing relationships with your current network and creating new connections can be just as effective from your own home or office, but it takes discipline and effort. Here's 4 tips for building and cultivating your network at virtual events, and ways to put those tips to work for you at FIRST.
Spreading the word about the groundbreaking work being done to enhance the sustainability, nutrition, safety, and accessibility of the global food supply is the responsibility of all members of the science of food profession. IFT member Richard D. Ludescher shares one way he has found to "influence the influencers" and encourages others to do the same.
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).
British scientists have gained new insights into the compound in plants that plays a vital role in the natural process through which plants grow.
