September 2008, Volume 62, No. 9
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F E A T U R E S
Fast, Forkless Food
Handheld and on-the-go products—sustenance suitable for hectic lifestyles—boast new forms, flavors, and formulations.
- Mary Ellen Kuhn
Improving Food Through Nanoscience
IFT’s third International Food Nanoscience conference explored advances in nanoscale science, engineering, and technology of food ingredients, food safety, and food packaging.
- Betty Bugusu
IFT Celebrates Excellence
In June, the Institute of Food Technologists paid tribute to 13 Achievement award winners and 23 Fellows for their contributions to food science and technology.
- Karen Nachay | |
C O L U M N S |
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President's Message
Monumental Moments
- Sheri Schellhaass
Consumer Trends
A Sweet Forecast for Candy
- A. Elizabeth Sloan
Food, Medicine & Health
Examining the Effects of Perchlorate on Thyroid Function
- Roger Clemens & Peter Pressman
Science & Policy Initiatives
IFT Comments on FDA’s Food Protection Plan
Ingredients
The Inside on Inclusions
- Donald E. Pszczola
Nutraceuticals
Brain Food
- Linda Milo Ohr |
Laboratory
Testing for Allergens
- Neil H. Mermelstein
Processing
Mapping Food Plant Commercialization
- J. Peter Clark
Packaging
Avoiding Packaging Safety Problems
- Aaron L. Brody
IFT Newsmakers
Moving Forward on Communicating Food News
- Jeannie Houchins
Perspective
Organizing Food Protection on a Global Scale
- William H. Sperber
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