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 F E A T U R E S
Fast and Casual: Today's Foodservice Trends
A Sloan State-of-the-Industry Report
From dining out to dining in, foodservice is changing. Here are the trends, directions, and opportunities that are occuring in the restaurant and non-commercial foodservice industries.
A. ELIZABETH SLOAN
A Dialog on Pathogen Reduction
Experts from industry, government, and academia discuss pathogen reduction approaches designed to ensure the safety of the nation's food products.
SHARIN SACHS and KAREN HULEBAK
IFT's Strategic Plan: Changing Direction
The Institute of Food Technologists has developed a new strategic plan that will fundamentally change how the organization functions.
MARK R. McLELLAN, 2002-03 IFT PRESIDENT
PLUS MORE IFT ANNUAL MEETING COVERAGE
INGREDIENTS
LABORATORY
PROCESSING
C O L U M N S
Making a Change, Making a Difference
Presidents Page by MARK R. McLELLAN
Burgers or Biscotti? The Fast-Food Market Is Changing
Business/Marketing by PIERCE HOLLINGSWORTH
A Conversation with Lester Crawford
Science, Communications, and Government Relations by MONICA FANJOY
Updating the DRIs for Nutrition Labeling
Regulatory Impact by CONSTANCE J. GEIGER
Confectionery Ingredients Bridge Indulgence with Health
Ingredients by DONALD E. PSZCZOLA
Catching Up with Diabetes
Nutraceuticals and Functional Foods by LINDA MILO OHR
Pesticide Residue Analysis in Foods
Laboratory by JAMES H. GIESE
Drying Still Being Actively Researched
Processing by J. PETER CLARK
Zero Oxygen as a Food Preservation Mechanism
Packaging by AARON L. BRODY
When Government Issues, Recalls, Reporters Call IFT Experts
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
U.S. Aquaculture Is Fighting an Upstream Battle
GEORGE J. FLICK JR.
News & Analysis
Industry News
New Products
Company News
People
Societies & Associations
Washington News
IFT News
IFT News
Education News
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