IFT has released a white paper that examines how existing and novel processing technologies could help improve global food and nutrition security.
The USD $1 million Challenge, which received more than 900 submissions from 78 countries this year, is focused on high-impact innovations that lead to significant food system advances.
IFT has launched a new virtual short course designed to help academia, government, and industry professionals harness the boundless potential of artificial intelligence (AI) to innovate and excel through hands-on exercises, personalized use cases, and insights from AI thought-leaders.
Food Technology magazine took home top honors at the 2023 Folio: Eddie & Ozzie Awards in the Editorial Use of Data (Association/Nonprofit) category for its original reporting based on its Compensation and Career Path report.
The $4.7 million project, which will enable small dairy producers to access climate-smart grazing technology and engage in a climate-smart marketplace for their products, is part of the U.S. Department of Agriculture’s Partnership for Climate-Smart Commodities where the USDA will invest $3.1 billion into 141 projects.
Combining quantitative and aggregated institutional data from food science programs around the world, the report covers application and enrollment trends, areas of growing and declining interest, as well as individuals and resources of influence.
IFT’s Product Development Bootcamp equips food and beverage professionals with the knowledge and skills necessary to excel in the dynamic and competitive world of product development.
Her session on “Food Science: A Bridge to Nutrition and Security” will be held on Monday, October 9, from 8:30 a.m. to 9:30 a.m. MDT at the Denver Convention Center in Denver.
The issue paper is intended as a foundational resource for stakeholders across industry, academia, government agencies, and trade associations.
This year’s Challenge received a record number of submissions (over 900) from 78 countries as multidisciplinary teams of scientists, engineers, and entrepreneurs submitted their innovative approaches to transform the food system towards better nutrition security and planetary health.