IFT President Cindy Stewart kicked off IFT18 on Sunday, July 15, with a ceremony celebrating leaders and innovators who are promoting progress in the science of food.
First given in 1970, the IFT Fellow designation recognizes exemplary contributions to the field of food science and technology. Whether working in industry, academia, or the regulatory area, IFT Fellows have shaped the science of food in immeasurably valuable ways.
The three winning innovations enhance food safety, product quality and shelf life.
This year, Developing Solutions for Developing Countries Competition participants have been asked to develop a product for people living in regions of Southern and Eastern Africa, where two consecutive years of drought have resulted in rising food prices and increased food insecurity and malnutrition.