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F E A T U R E S
 Recreating Flavors from Nature
Chiral chemistry and advanced technologies produce natural flavors with key nuances and artificial flavors that duplicate the taste and aroma of natural flavors.
CARTER GREEN, FRED PUCARELLI, AMBY MARIKOO, and CHARLES MANLEY
Identifying and Preventing Off-Flavors
Most chemical processes involved in the formulation of off-flavors in foods are essentially the same as those responsible for the generation of desirable flavor.
MATHIAS K. SUCAN
Phenolic Antioxidants and Prevention of Chronic Inflammation
Chronic inflammation is associated with conditions and diseases resulting from overweight and obesity. Antioxidants in the diet may reduce the consequences of chronic inflammation.
JOHN W. FINLEY
Irradiation and Food Safety
An IFT Scientific Status Summary
This Scientific Status Summary reviews recent activity surrounding food irradiation as a food safety measure and addresses the issues of concern for consumers, activists, and government
J. SCOTT SMITH and SURESH PILLAI
C O L U M N S
On Being a Volunteer
President's Page by HERBERT STONE
Getting Fresh
Consumer Trends by A. ELIZABETH SLOAN
Dietary Antioxidants—Risk or Relief?
Food, Medicine & Health by ROGER CLEMENS and PETER PRESSMAN
Food Irradiation Is Already Here
Science, Communications, and Government Relations by CHRISTOPHER H. SOMMERS
A Changing Perception of Taste Perception
Ingredients by DONALD E. PSZCZOLA
Controlling Cholesterol
Nutraceuticals and Functional Foods by LINDA MILO OHR
Testing for Mycotoxin Control
Laboratory by DEAN DUXBURY
Aseptic Processing: New and Old
Processing by J. PETER CLARK
Packages Become More Active and Intelligent
Packaging by AARON L. BRODY
Reporting: IFT Provides Everything But the Byline
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
Pathological Science
HENRY I. MILLER
D E P A R T M E N T S
News & Analysis
Industry News
Company News
People
Societies & Associations
Washington News
IFT
IFT News
In Memoriam
Books Received
Section & Division News
Section & Division Meetings
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