IFT Press Room
IFTNext Food Disruption Challenge

IFTNext Food Disruption Challenge Now Accepting Applications

Competition offers startups the opportunity to pitch their idea, product, or innovation and get high-profile exposure.
December 10, 2019
Pamela Coleman

Pam Coleman, MBA, CFS Named 80th President of IFT

Pam Coleman, MBA, CFS became the 80th president of the Institute of Food Technologists (IFT).
August 14, 2019
IFTNext Food Disruption Challenge

IFTNext Food Disruption Challenge Now Accepting Applications

Competition offers startups the opportunity to pitch their idea, product, or innovation and get high-profile exposure.
December 10, 2019
Pamela Coleman

Pam Coleman, MBA, CFS Named 80th President of IFT

Pam Coleman, MBA, CFS became the 80th president of the Institute of Food Technologists (IFT).
August 14, 2019

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Latest Brain Food right arrow

#IamIFT: Changing Landscape Brings More African Americans to the Science of Food

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.

#IamIFT: IFTSA Competition Culminates in UK Trip of a Lifetime

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.

How Food Science Can Help Farmers Adapt to Climate Change

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.

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Why and Where We Buy

Taste and flavor—and convenience—are driving consumers’ shopping behaviors.

Cutting apples ultrasonically; Three trends shaping food and beverage

News about food science research, food companies, food regulations, and consumer/marketplace trends

We Hear You

IFT President Pam Coleman reflects on IFT’s efforts and aspirations in terms of meeting member needs.

Chefs Predict What’s Hot in Culinary

An infographic highlighting top trends identified by American Culinary Federation Chefs.

How IoP Can Connect the Packaged Food Value Chain

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.

Food Disruptors Podcast

Listen in to hear provocative conversations about what’s coming next in the future of food.

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