IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.
Research shows that a culture of inclusion has a direct correlation on innovation. Two IFT members share how they have personally experienced the connection between inclusion and innovation within IFT divisions.
According to IFT member Charles Diako, PhD, IFT is like a good meal. Just as a meal is made of a diverse array of ingredients, IFT and the science of food brings together people from different backgrounds, abilities, cultures, perspectives, and skill sets to address current and future challenges to food safety and security.
As the calendar turned from September to October, our annual observance of National Food Safety Education Month came to an end. Throughout the month, IFT and many other trusted organizations shared tips, resources, and pertinent information to remind people of the simple things they can do to prevent foodborne illness outbreaks.
Researchers at the University of Georgia ensure that peanuts stay plentiful and powerful.
This article is about food color, particularly natural color.
This article reviews ingredients that have potential to increase energy levels.
The article describes the difficulties of testing for Listeria monocytogenes in facilities and a new detection tools called the PatternAlert Assay by Rheonix that can be combined with Mérieux NutriSciences’ EnviroMap.
This column presents an overview of processing plant-based meat and seafood alternatives.
