Community Educators

Educators

Feed the minds that will feed the future. Introduce your students to the science of food through the Institute of Food Technologists’ (IFT’s) interactive teaching resources.

Dropper and beakers

Know a budding food science professional?

Encourage them to apply for an IFT Feeding Tomorrow Foundation Scholarship.

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Get Inspired

Browse resources by grade level for fun and engaging experiments that will get kids jazzed about science, food, and future careers in the science of food!

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Water Drops

Learn About Food Science

Access informative resources about food science and it's positive impact.

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Latest News right arrow

Kellogg invests €110 million in Pringles factory expansion

Kellogg has announced that construction has commenced on a new manufacturing line at its Pringles factory in Kutno in the Lodz Special Economic Zone in Poland.

Cargill–DSM joint venture Avansya starts commercial-scale production of EverSweet

Avansya, the joint venture between Cargill and Royal DSM, has started production at the first commercial-scale fermentation facility for stevia sweeteners in the United States.

J. M. Smucker restructures leadership team

The J. M. Smucker Co. has announced an evolution of its executive leadership structure and team reporting to Mark Smucker, president and CEO.

Cornell partners in $10 million poultry science grant

Cornell University is co-leading a $9.95 million, five-year U.S. Department of Agriculture (USDA) grant that aims to transform nutrition and water use in the poultry industry in order to improve its environmental impact and enhance human health.

Dean Foods files for bankruptcy; DFA may buy business

Dean Foods has announced that it and substantially all of its subsidiaries have initiated voluntary Chapter 11 reorganization proceedings in the Southern District of Texas.

Latest Brain Food right arrow

Drawing Creative Inspiration from Your Heritage

Food scientists and technologists encounter numerous challenges each day as they work to bring better, safer, tastier, and more nutritious foods to consumers. Tackling these challenges often requires critical thinking, teamwork, tenacity, and perhaps a little creativity. Acclaimed Chef Sean Sherman discovered a unique challenge early in his culinary career and drew inspiration to address it from an unlikely source – his heritage.

Task Force Shares Recommendations for D&I Process Improvements

IFT hosted a Diversity and Inclusion Virtual Town Hall earlier this week, sharing key research findings, a set of core principles to guide our path forward, system-specific recommendations, and a request for member feedback.

Where There’s Inclusion, Innovation Follows

Research shows that a culture of inclusion has a direct correlation on innovation. Two IFT members share how they have personally experienced the connection between inclusion and innovation within IFT divisions.

Latest From IFTNEXT  right arrow

Researchers’ analysis could yield hardier watermelons

A group of researchers has conducted a comprehensive genomic analysis of all seven species, leading to the development of a new resource that may enable breeders to cultivate tasty, appealing watermelons that are also more disease-resistant and that can be grown in more varied climates.

Developing more flood-resistant crops

Of the major food crops, only rice is currently able to survive flooding. Thanks to new research, that could soon change—good news for regions of the world where rains are increasing in both frequency and intensity.

Probiotics may reduce incidence of acute respiratory infections

A recent study sponsored by Chr. Hansen has determined that if certain strains of probiotics were administered to the U.S. public, healthcare costs related to respiratory infections would decrease by up to $1.4 billion.

Onions, garlic may help reduce breast cancer risk

In the first population-based study to examine the association between onion and garlic consumption and breast cancer in Puerto Rico, researchers at the University of Buffalo and University of Puerto Rico found that women who consumed sofrito more than once per day had a 67% decrease in risk compared with women who never ate it.