Three seasoned sensory scientists share their thoughts on the complexity of measuring consumer perceptions, the value of academic/industry collaboration, the evolution of the discipline, and why they love what they do.
Columnist Kantha Shelke makes the case for adopting an appreciative inquiry approach to the science of food.
An overview of insights shared at the 2024 Gulfood Inspire conference in Dubai.
Participating in an IFT webinar, two toxicologists analyzed the impact of the California Food Safety Act, which prohibits the use of four common food additives.
Foods from the African continent, such as millet and hibiscus, are starting to trend in Western diets. WANDA cofounder Tambra Raye Stevenson says that these foods could help solve the nutrition crisis.