Researchers in Turkey have found that the way frozen foods are thawed can be just as critical to food quality and safety as ...

A comprehensive academic review finds that bamboo shoots, long a staple in many Asian cuisines, may help support metabolic ...

Francis “Frank” Busta passed away on January 24. He was professor emeritus with the University of Minnesota, Department of ...

IFT will honor 2026 Achievement Award recipients and Fellows at IFT FIRST in Chicago, celebrating leaders shaping the future of food science and innovation. CHICAGO – May 4, 2026 – The Institute of ...

Register for IFT’s free May 20 webinar on top food innovation trends for 2026, covering product development, formulation, and go-to-market strategy. CHICAGO – May 1, 2026 – The Institute of Food ...

Rocky Mountain IFT Suppliers’ Night is an evening for food industry professionals to gather and learn about new ingredients in the food and beverage industry. Join us for FREE as an attendee or sign ...

Where Industry Comes Together Celebrate a milestone year with us as we grow and expand the San Joaquin Section's supplier's tabletop together! Join suppliers, partners, and professionals in one ...

Welcome, Golfers and Sponsors! We’re excited to have you join us for the San Joaquin Section of the Institute of Food Technologists (SJIFT) Scholarship Golf Classic —our signature fundraising event ...

Episode Description Circular food systems aim to reduce waste and retain value—but scaling them is complex. In this episode of SciDish, experts explore how upcycling, new technologies, and ...

Celeste C. Ibarra-Herrera thinks the world should eat more insects—and her research on insect fermentation may make it easier to incorporate them into familiar foods. When she moved to Puebla, Mexico, ...

There are many promising advancements taking place across food science today. New ingredient technologies, fermentation approaches, and advancing sustainability efforts hold real potential to improve ...

Imagine eating as much as a credit card’s weight in plastic every week. That’s five grams of plastic, the amount that many people ingest in their weekly diets, according to a 2021 report published in ...