With scholarship dollars for science of food students at stake, IFT member Bruce Ferree harnesses the power of collective giving to increase contributions to the annual Feeding Tomorrow Fun Run + Fitness Challenge.
The new field of Food Science for Relief and Development (FSRD) offers a fresh, high-impact approach to tackling problems of global food security, poverty, and malnutrition.
As part of our organizational commitment to diversity, equity, and inclusion, IFT offered members and staff the opportunity to participate in the 7th annual Food Solutions New England 21-Day Racial Equity Habit Building Challenge. Here, four participants reflect on the experience.
A look at the pros and cons of special purpose acquisition companies (SPACs) for food and beverage startups.
The next industrial paradigms are projected to have great impact not only on the food processing industry but also society and environment by augmented integration of physical processes, computation, and networking in cyber-physical systems.
A look at ingredients to support immune health.
Unmet needs of older consumers, a new generation of cooks, and high-end tastes among lower-income shoppers are spawning a wealth of new food and beverage opportunities.
The enemy of my enemy is my friend: How bacteriophages are being used to reimagine food and water safety.
