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F E A T U R E S
 Personalizing Foods for Health and Preference
Consumer goods have become increasingly individualized over the past 50 years, and the scientific knowledge of genetics, diet, and metabolism will bring similar personal values to foods and health.
J. BRUCE GERMAN, CHAHAN YERETZIAN, and HERIBERT J. WATZKE
Identifying Food Science & Technology Research Needs
An IFT task force identifies research needed to deliver safe and health-enhancing foods that improve the quality of life of consumers.
DENNIS R. HELDMAN
Functional Foods: Opportunities & Challenges
New IFT Expert Panel report provides a comprehensive review of functional foods and a seven-step process for designing, developing, and marketing them. Here's a summary.
FERGUS CLYDESDALE
A N N U A L I N D E X E S
Subject Index
Author Index
C O L U M N S
Enhancing the Membership Experience
President's Page by HERBERT STONE
The Push for Protein
Consumer Trends by A. ELIZABETH SLOAN
Nutrigenomics: From Nutrition to Genes
Food, Medicine & Health by ROGER CLEMENS and PETER PRESSMAN
How Strategic Alliances Affect Product Development
Ingredients by DONALD E. PSZCZOLA
Acrylamide in Food: Cancer Risk or Mystery?
Laboratory by DEAN DUXBURY
Crystallization Is Key in Confectionery Processes
Processing by J. PETER CLARK
Bottling in Aluminum
Packaging by AARON L. BRODY
When a Little Effort Goes a Long Way
Newsmakers by JAMES N. KLAPTHOR
B A C K P A G E
Communicating the Benefits of Functional Foods
WENDY REINHARDT
D E P A R T M E N T S
News & Analysis
Industry News
Company News
Societies & Associations
People
New Products
Washington News
IFT
IFT News
Section & Division News
Section & Division Meetings
Education News
Letters
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