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 F E A T U R E S
2001: A Spice Odyssey
There is no science fiction about these ingredient developments...
Spice consumption in the United States has reportedly doubled since 1980, growing to nearly four pounds per person.
DON PSZCZOLA, ASSOCIATE EDITOR
Thinking Verbally: Communication Tips for Technical Presentations
Here's how to prepare oral technical presentations to avoid common criticisms...
Good oral communication gives depth, significance, and understanding to visuals.
JOHN H. RUPNOW, JAMES W. KING, AND LANA K. JOHNSON
Thinking Visually: Graphic Tips for Technical Presentations
Here's how to produce slides, computer screen shows, transparencies, and posters for technical presentations...
In an age of information overload, how can professionals communicate effectively and efficiently to technical audiences?
JAMES W. KING, LANA K. JOHNSON, AND JOHN H. RUPNOW
Annual Report
Institute of Food Technologists: 1999-2000 Annual Report
D E V E L O P I N G F O O D S
Development of Cholesterol-Fighting Foods
Margarine: The OvertheTop Functional Food
The development and introduction of margarines that actually reduce serum cholesterol by significant amounts is a boon to those who really want to reduce blood cholesterols. Cost and positioning of these new products are double challenges.
PIERCE HOLLINGSWORTH, CONTRIBUTING EDITOR
Phytosterols and Phytostanols: Functional food Cholesterol Busters
Growing recognition of their health benefits may lead to a boost in marketing of these cholesterollowering functional food ingredients in food products.
KEVIN B. HICKS AND TOBERT A. MOREAU
E D I T O R I A L P A G E
In with the New
FRAN KATZ, EDITOR
P R E S I D E N T 'S P A G E
Doing the Right Thing
MARY SCHMIDL, IFT PRESIDENT 2000-2001
B A C K P A G E
The Pearson Decision and Qualified Health Claims
R. ELAINE TURNER
D E P A R T M E N T S
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IFT News
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