Hear from a pioneering researcher who's shaping the future of food processing through the transformative use of ...

In this sponsored content interview, hear from a company that's formulated a whey-based product to keep hot-held foods moist ...

Researchers at the Delft University of Technology have developed a method to monitor infections in lettuce in real time. They hope this research will help improve crop yields and bolster food security ...

Life is full of transitions, each one shaping our journey in unique ways. Throughout my career, I have had the opportunity to witness the transitions of thousands of students facing critical junctures ...

Invitations to participate in Food Technology’s 2024 Technology Trends Survey were distributed online to Institute of Food Technologists (IFT) industry members working in food, beverage, and ...

In the United States, the Centers for Disease Control and Prevention (CDC) estimates that 48 million people get sick from foodborne illnesses each year, which is about one in seven Americans. The CDC ...

Health claims influence the food and beverage purchasing decisions of most consumers and are particularly likely to resonate with the youngest, research has shown. Global ingredient supplier Prinova ...

As discussed in Part 1 of this series, fermentation is one of the earliest forms of food processing and of biotechnology. As omics, systems biology, and biotechnology techniques and processes have ...

Grape pomace is what’s left after the juice has been squeezed out of a grape—skin, seeds, stems, and pulp. Some of the pomace can be repurposed in applications like fertilizer or compost, but most of ...

Researchers at Acadia University find that wine drinkers are more accepting of pasta sauce formulated with the addition of grape pomace than those who do not drink wine.

Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food.

Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food.