If you find yourself with a little extra time while social distancing and self-quarantining and want to refresh your knowledge or learn something new, IFT can help.
As we continue celebrating the accomplishments of women in food science during Women’s History Month, our panel of five female members shared words of encouragement for the next generation of food scientists.
Following nearly three years of consensus-based work, the Global Dialogue on Seafood Traceability (GDST) launched GDST 1.0, the first-ever standards to bring reliable, affordable, and efficient traceability to the seafood industry.
In partnership with The Hatchery Chicago, Chef Nelson Serrano-Bahri works with food startups and entrepreneurs to help them in their quest to create successful food and beverage products.
The startups redefining the food and beverage industry seem to be arising disproportionately on the West and East Coasts.
A look at the health benefits of microalgae as well as the potential toxins they contain.
Regional differences play a significant role in establishing consumers’ food consumption and purchasing patterns
Guest Editor in Chief John Ruff reflects on the need to think differently about what consumers want, thoughts prompted by changing perspectives on plant-based meat products.
