AI is helping food companies predict contamination risks earlier, but human judgment, data quality, and accountability remain ...

As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied ...

IFT’s Trends and Learning hub organizes trusted analysis, research, and educational resources to help food science and industry professionals understand what is changing, why it matters, and how to ...

In 1895, William Lyman Underwood, director of a Massachusetts canned-food company, came to the Massachusetts Institute of Technology (MIT) seeking the help of a scientist—any scientist—who could fix ...

Join Philadelphia IFT at the Suppliers ExpoSocial for networking and education on food innovation, regulation, and color trends in Cinnaminson, NJ.

This session is open to LGBTQ+ students, early career professionals, and allies in food science who are looking to build connections, share experiences, and support one another in meaningful ways!

Feeding a projected 10 billion people by 2050 requires new thinking about how food is produced, consumed, and communicated. Attendees will hear about the visionaries, technological milestones, and ...

Most food products undergo significant processing before arrival at the grocery store or local market. A major component of this processing includes sorting the product according to quality attributes ...

The Science and Policy Initiatives (SPI) team at the Institute of Food Technologists (IFT) has revealed its top five food trends that will not only impact the food and policy landscape, but redefine ...

Heterogeneous foods with different water activities require an edible moisture barrier between the components to maintain product shelf life. © LauriPatterson/iStock ...