Is food science moving from the analog realm of scientific knowledge and expert opinion to the precision and automation of AI, or will it be a mix of both? Experts discussed how emerging technology will impact food science methodologies and its impact...
Food science’s role in public health will play a more critical role in addressing increasingly nuanced dietary and nutrition preferences within a diverse and growing population. Big data and personalized nutrition offer solutions to fine tune these preferences...
FoodNavigator-USA sat down with Anna Rosales, senior director of government affairs and nutrition, IFT, to discuss science-based nutrition advocacy within the organization and externally with stakeholders and policy makers during an exclusive interview...
In its recently released 2022 Compensation and Career Path Report, the Institute of Food Technologists (IFT) highlights that salaries are spiking among food science professionals but that inequities remain, and priorities are shifting despite job satisfaction.
To the casual observer, ‘cleaning up’ our food sounds like an eminently sensible thing to do. But where is the clean label trend going, and is ditching every ingredient you can’t pronounce really the key to fixing the ‘broken’ food system (as Panera implies...
'Nowadays, a food crisis starts when the Food Babe is on line two'
In an era of shorter consumer attention spans and heightened suspicion about food science, the packaged food and beverage industry can take a page from the world of pop culture and bring food science down to earth with humor and proactive transparency.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Open innovation - or collaborating with others to get more innovative new products to market more quickly - is starting to do for the food industry what open source computing has done for the IT industry, says the new president of the IFT.
The award winners at IFT 2012 in Las Vegas are at the edge of innovation in food safety and health and wellness, says Dr Roger Clemens, President of IFT, but the overarching theme to emerge from this year’s show was in relation to the question, “What...
Last month's IFT show in New Orleans was jam-packed with provocative presentations on everything from how to stop the 'lunatic fringe' hi-jacking the debate on food science to whether saturated fat deserves its reputation as a dietary bogeyman....
Food science student numbers are rising, but how can industry tap into this next generation of enthusiastic professionals? FoodNavigator-USA asked Matt Cael, 2011-2012 president-elect of the IFT Student Association.
The food industry and NASA share mutual goals in producing higher quality, more nutritious foods, and lessons learned on both sides could ultimately help feed astronauts on missions to Mars and beyond, says a scientist working on NASA's advanced...
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology...
The University of Massachusetts Amherst has opened a new $5.6m food technology center to provide state of the art facilities for food science students, after enrollments in its undergraduate program more than tripled in the past five years.
The number of students graduating with food science degrees has almost doubled in the United States since 2004, according to the Institute of Food Technologists (IFT).
Innovations and advances by NASA food scientists are helping keep the American astronauts nourished during long space missions, but challenges remain if man is to boldly go where he has never been before.
Beta-carotene, a food colour and antioxidant, can be nano-encapsulated in special spun fibres, offering formulators a fresh approach to adding value to products.
The number of food science graduates is falling across the globe, but measures are in place to halt the decline. Has disaster been averted? Is the industry’s future assured?
Pectin gels improved the taste and texture of low-fat cheese, says
research from China that may offer interesting possibilities for
mayonnaise formulators.
A natural preservative can help extend the shelf-life of baked
products as well as maintain fresh flavor profile, according to its
manufacturer Vitiva.
Increasing demand for preventing the formation of harmful
acrylamide in foods has spurred researchers to conduct a review of
the various methods available to formulators.
The release of aroma from a starch-containing food is dictated by
interactions of the volatile compound with the carbohydrate,
suggests new research from France.
Using an antioxidant-rich extracts from bamboo leaf and green tea
could reduce the formation of acrylamide in an asparagine-glucose
model system heated by microwave, according to a new study.
Extracts from apples may reduce the formation of heterocyclic
amines (HAs) in foods, especially processed meats, suggests a new
joint Chinese-American study.
Naturex has acquired US-based natural flavour ingredients firm
Chart Corporation, reaffirming the French company's strong position
in the global plant extracts market.
Tapping into the trend for alternative sources of pectin,
researchers based in Belgium and Cameroon, have reported that
pectin from banana skin could find application as a gelling agent.
A collaboration between researchers in Cameroon and France is
exploring the potential of ambarella peel as a source of pectin,
and could offer industry a novel ingredient with new properties.
Mitsubishi Corporation is to form a new diversified food science
company by amalgamating three of its subsidiaries, in order to
strengthen its R&D capabilities and expand globally by
combining customer bases and sales networks.
Food scientists are becoming a rare species in Britain, and things
won't change unless schools and food firms start telling young
people there is more to food than a supermarket depot.
Scientists in Australia are "dragging food science into the 21st
century" by using neutrons to probe the molecular structure of food
and ingredients, and changes that occur during processing.
Improving the flavour of thawed and re-heated frozen baked goods,
food scientists in the US have designed a release mechanism that
delays odour release until the product is cooked.
Hopes are pinned on a road map for food science of the future as a
food industry group in the UK sees the potential shortage of food
scientists as a 'timebomb' threatening the largest single
manufacturing sector in the country.
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
A new study conducted by the FDA says that acrylamide found in
fried and baked goods is unlikely to cause reproduction problems if
the general public consume it as part of the average daily diet -
but research is ongoing for its carcinogenic...
LMC, the Danish Centre for Advanced Food Studies, is the first
recipient of the Danisco Food Award for its innovative work in the
field of food research.
