IFT’s Chief Science and Technology Officer Maria Velissariou, PhD, reflects on the impact of COVID-19 on the global food supply chain, consumer behavior, and food security, and challenges science of food professionals to consider some tough questions as they redefine the path forward.
During Feeding Tomorrow’s Virtual Fun Run + Fitness event, build healthy habits that will last a lifetime while making a difference in the lives of future food scientists.
IFT member Kartheek Anekella, PhD, shares his perspectives on the meaning behind Pride Month, the importance of respect, and the supportive community he’s found within IFT.
An interview with Chef J Michael Melton of Impossible Foods
This column addresses ingredients in the sports nutrition market that are relevant to interests among sports-minded individuals in immune health, muscle mass and strength, performance and energy, and joint health and recovery.
An overview of issues and trends in formulating vegetarian and vegan foods.
With the commencement of stay-at-home orders, 88% of consumers are preparing more meals at home. Here’s a look at their habits.
