
Researchers at the Technical University of Munich create egg proteins using precision fermentation.
IFT President Peggy Poole reflects on watershed moments in food technology advances, and what it takes to overcome inevitable resistance, fear, and anxiety.
In this column, the authors explore the transformative concepts of Industry 4.0, Quality 4.0, and Food Quality 4.0, focusing on their applications in food safety and quality management.
Futurist Tony Hunter lays out the impact that generative AI will have on food product development.
An overview of IFT FIRST highlights
Researchers at the Technical University of Munich create egg proteins using precision fermentation.
IFT President Peggy Poole reflects on watershed moments in food technology advances, and what it takes to overcome inevitable resistance, fear, and anxiety.
In this column, the authors explore the transformative concepts of Industry 4.0, Quality 4.0, and Food Quality 4.0, focusing on their applications in food safety and quality management.
Futurist Tony Hunter lays out the impact that generative AI will have on food product development.
An overview of IFT FIRST highlights