Working to Solve the World’s Food Challenges
Members of IFT’s Food & Nutrition Security Steering Committee highlight some of the challenges and solutions they are exploring in an effort to help achieve the UN Sustainable Development Goals.
In 1969, food scientists published a report, 101 Problems in Food Science and Technology. More than half a century later, much progress has been made—but the industry is still working to solve the challenges that remain.
As highlighted in the 2021 United Nations Food Systems Summit, cross-functional collaborations across global food systems will be necessary to achieve global food and nutrition security. In the Monday morning featured session, “The Role of Food Science in Global Food…
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Food Choice Reality Check
Martin Slayne, PhD, calls for ending the finger-pointing and focusing on collaboration, evidence-based science, and meaningful solutions for healthful food choices.
The Role of Filtration in Modern Food and Beverage Processing
As scrutiny around ultra-processed foods grows, manufacturers are examining processing choices more closely. In this Q&A, Pall Corporation’s Kartheek Anekella, PhD, explains how filtration supports ingredient functionality and modern food manufacturing.
A Practical Guide to EMPs
In this column, the author discusses the purpose of environmental monitoring programs, their regulatory basis, and how zoning helps identify and control environmental pathogen risks.
IFT Community Weighs Implications of the New Dietary Guidelines
An IFT Community Conversation explores how the latest Dietary Guidelines raise questions—and opportunities—for science.
Tackling Anemia With Turkey Berry
In Ghana, Achiever Foods is leveraging turkey berry, a local crop, to create food products that help combat anemia.