In celebration of Black History Month, IFT Board Member Adelia Bovell-Benjamin, PhD, CFS, shares her experiences as an African American woman in the science of food.
Self-proclaimed chocoholic turned University of Illinois at Urbana-Champaign graduate student Alexander Taylor’s competition-winning video featuring his research on cocoa fermentation earned him a 10-day industry visit in the UK.
Innovations in the science of food, including indoor agriculture, regenerative farming, and an increasing emphasis on sustainability, play an integral role in helping farmers shift their practices in response to climate change.
News about food science research, food companies, food regulations, and consumer/marketplace trends
IFT President Pam Coleman reflects on IFT’s efforts and aspirations in terms of meeting member needs.
An infographic highlighting top trends identified by American Culinary Federation Chefs.
The article describes Internet of Packaging and how technologies and systems within this area can facilitate new packaging mechanisms to improve branding, tracking, tracing, food safety, and sustainability.