content tagged as Session Highlights

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Tamar Haspel, Washington Post columnist, moderates a discussion on how shifting diets to more plant-based food might impact the environment. Panelists include: Mary Christ-Erwin, Taylor Wallace, Adam Drewnowski, and Jessica Fanzo.

Biosensors are emerging as a potentially revolutionary technology in the study and rapid detection of foodborne pathogens, toxins, allergens, contaminants, and indicators of food quality.

More and more consumers are gravitating toward increased consumption of plant-based foods, and health and diet research supports the many benefits of doing so.

3D printing, a relatively new technology for producing novel foods, has caught the attention of a wide range of food professionals from culinary specialists to military feeding programs.

IFT and the Feeding Tomorrow Foundation have announced a new program called Food Technologists Without Borders to leverage the technical know-how of the IFT community to address critical global food needs.

Although nutrition labeling compliance dates have been delayed, food companies should not underestimate the time required to revise nutrition labeling.

Speakers address the perception that food processing affects the healthfulness of foods.

The IFT17 screening of Food Evolution drew an enthusiastic audience response. The film uses the debate around GMOs to further the dialogue about the role of science in the food system.

Environmental concerns over conventional meat production is stimulating R&D of cultured meat products.
Low-moisture foods, such as flour and peanut butter, have made national headlines in the past few years due to foodborne illness outbreaks associated with pathogens in these products.