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 F E A T U R E S
Zoonnutrients and Health
Understanding how molecular structures have evolved to provide nutritional functions in animals will lead to a new generation of foods that can deliver on the promise of maintaining optimal health.
ROBERT E. WARD and J. BRUCE GERMAN
HighPressure Sterilization: Maximizing the Benefits of Adiabatic Heating
Taking into account the importance of temperature and temperature control could make highpressure sterilization economically more feasible.
WOUTER B.C. de HEIJ, LUDO J.M.M. van SCHEPDAEL, ROY MOEZELAAR, HANS HOOGLAND, ARIETTE M. MATSER, and ROBERT W. van den BERG
BACKPAGE
Acceptance of Unacceptable Losses
KENNETH S. MARSH
C O L U M N S
Sweet Seekers
Consumer Trends by A. ELIZABETH SLOAN
Cultural Revolution
Business/Marketing by PIERCE HOLLINGSWORTH
Combining Culinary Arts with Food Science
Culinary Concepts by NEIL H. MERMELSTEIN
IFT Topics Drive 2003 Content
IFT Newsmakers by JAMES N. KLAPTHOR
Products & Technologies
Putting WeightManagement Ingredients on the Scale
Ingredients by DON E. PSZCZOLA
Healthy Aging
Nutraceuticals and Functional Foods by LINDA MILO OHR
Texture Measurement in Foods
Laboratory by JAMES H. GIESE
Modular Unit Delivers Irradiation Pasteurization
Processing by J. PETER CLARK
Packaging Candy in a New or Newer Form
Packaging by AARON L. BRODY
D E P A R T M E N T S
News & Analysis
Industry News
New Products
Company News
People
Societies & Associations
Washington News
Coming Events
IFT News
IFT News
Section & Division News
Education News
Letters
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