The biggest lesson I’ve learned is that career development doesn’t happen passively. It requires effort, exploration, and ...

In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or ...

Looking to reduce sugar in your products? Consumers prefer natural sweeteners in sugar-reduced formulations, but options are limited. Stevia dominates the high-potency sweetener space globally, ...

This session will provide an engaging opportunity to discuss and explore the importance of inclusion and belonging in the global food system. This conversation aims to strengthen our collective ...

Join us for an evening of great food, craft beer, and meaningful connections at our Pints, Pizza and Professional Connections event! Network with fellow industry professionals in a relaxed setting ...

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A space created to foster inclusion through community support, advocate for equity, and increase diversity through outreach in IFT and the science of food.

CHICAGO – March 25, 2025 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), has elected its Board ...

IFT President Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry ...

Researcher Laura Coelho of the University of Guelph has created a new sensory science methodology called EmoMap.

IFT President Christopher Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry leaders. In this column, the author provides an overview of the ...