Feed your future
June 2-5, 2019 | New Orleans, LA

content tagged as IFT18 News

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Emerging Leaders Network alumni joined forces with Certified Food Scientists in a joint IFT18 celebration that marked five years for both programs. The event drew more than 200 food science professionals, and IFT President Cindy Stewart, CFS, was on hand to give a toast to both programs and congratulate them on the successes over the past five years.
Congratulations to all the IFT Student Association 2018 competition winners! And thanks to all the finalist teams that participated.

New research hints at ways to nurture gut microbiota and improve immune health.

Mintel’s Lynn Dornblaser and Melanie Zanoza Bartelme led an interactive product demonstration in their booth (S2667) on Tuesday afternoon in which they presented 14 new, and sometimes unusual, food and beverage products from around the world.

To prevent, mitigate and respond more efficiently to hunger and malnourishment crises around the world, food science and technology should be integral to humanitarian programs, declared professor Dominique Bounie.

Funded by the European Union, EIT Food connects industry/businesses, higher education/academia and research institutes to speed the adoption and commercialization of new ideas and technologies that benefit consumers.

The brave new world of cultured meat production is on the horizon, but technical, supply chain, and regulatory hurdles must still be surmounted.

Nontargeted testing methods are useful in detecting food fraud in cases where the user doesn’t know what adulterants may be present in the food.

The pros and cons of different food production practices are the basis for the coexistence of all farming practices.

Consumers are interested in food science and nutrition, but the information they receive can be damaging; here’s how to change that.