IFT News & Publications

IFT FIRST Startup Pavilion

The Startup Pavilion Returns to IFT FIRST
Witness global innovation in action, promote your brand, and vie for cash prizes at IFT FIRST's hottest venue.
March 14, 2024
Omnivore logo. Chocolate care with triangular slices taken out of it and a hand grabbing a piece.

EP 34: Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms

 April 29, 2024
Illustration of silhouettes of people and food.

Beyond the Bench: Building Business Skills Into Food Science Curricula
College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.
April 29, 2024
Illustration of silhouettes of people and food.

Beyond the Bench: Building Business Skills Into Food Science Curricula
College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.
April 29, 2024
IFT FIRST Startup Pavilion

The Startup Pavilion Returns to IFT FIRST
Witness global innovation in action, promote your brand, and vie for cash prizes at IFT FIRST's hottest venue.
March 14, 2024
Omnivore logo. Chocolate care with triangular slices taken out of it and a hand grabbing a piece.

EP 34: Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms

 April 29, 2024

Latest from IFT right arrow

Cultivating a Crop of Food System Solutions

GRAS 31 Flavoring Substances

Kyowa Hakko Publishes White Paper, New Ingredients, and More

Food Technology Magazine right arrow

Cultivating a Crop of Food System Solutions

GRAS 31 Flavoring Substances

Kyowa Hakko Publishes White Paper, New Ingredients, and More

How to Achieve EPR-Forward Packaging, Part 2

Future-Proofing Healthy Flours

Journal of Food Science right arrow

Integrated non‐targeted metabolomics and transcriptomics reveals the browning mechanism of scraped ginger (Zingiber officinale Rosc.)

Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and quality

Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics

Digital Exclusives right arrow

FIRST Fireside Chat Presentations

Business FIRST Presentations at IFT FIRST

10 Food Trend Predictions for 2022

Comprehensive Review in Food Science and Safety right arrow

Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

Looking into the lipid profile of avocado and byproducts: Using lipidomics to explore value‐added compounds

Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits

Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten

Brain Food – Official Blog of IFT right arrow

April Content Spotlight: AgTech

Grasping the Transformative Power of AI

The Promise of Underutilized and Biofortified Crops

Journal of Food Science Education right arrow

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

Applying Kolb's experiential learning framework to investigate the safety of energy drinks in a critical thinking general education course

Omnivore Podcast right arrow

EP 34: Food Systems Changemaker, Additive Bans Conundrum, Battling Biofilms

EP 33: Ag Futurist Robert Saik, Vickie Kloeris on NASA, @TheBlackFoodScientist Shares the Science

EP 32: Hurdling FSMA 204 Challenges, Tufts Cultured Meat Research, Australia Innovation Hotspot

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