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F E A T U R E S
Converting Demographics into Dollars
Demographic changes are creating unprecedented demand for instant preparation, little indulgences, budget gourmet items, and convenient take-to-work foods.
- A. Elizabeth Sloan
Oil Options for Deep-Fat Frying
Taste, texture, and stability -- and now the presence of trans fatty acids -- influence foodservice operators' choice of frying oils.
- Tom Tiffany
Food Scientist Wins World Food Prize
Philip Nelson, former IFT President, earns prestigious award for development of bulk aseptic processing, storage, and transport of fresh fruits and vegetables.
- IFT Staff | |
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President's Message
IUFoST Offers Opportunities
- Dennis R. Heldman
Science, Communications & Government Relations
Chambliss and Lincoln Named Congressional Science Awardees
- Sarah F. Davis
Food, Medicine, & Health
Methylation: An Important Link between Food and Cancer
- Roger Clemens and Sabrina Cheng
Ingredients
Emerging Ingredients: Good as Gold
- Donald E. Pszczola
Technological Advances Spur Dairy Innovation
- Linda Milo Ohr
Nutraceuticals
Ingredients for Good Digestion
- Linda Milo Ohr |
Laboratory
New Worlds of Microbiological Testing
- Linda L. Leake
Processing
Understanding Drying
- J. Peter Clark
Packaging
Case Studies on Nanotechnologies for Food Packaging
- Aaron L. Brody
IFT Newsmakers
Word of the World Food Prize Laureate Travels the Globe
- James N. Klapthor
Perspective
What Needs to be Done to Improve Food Safety
- John Sofos
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