Employees Seek Work–Life Balance, Pay Equity
Food manufacturers face a host of challenges in the current recruiting and hiring environment, including remote work.
Food companies face a host of challenges in the current recruiting and hiring environment, and one of the primary ones is workers who want to work remotely or are unwilling to relocate, said panelists at the IFT FIRST session, “State of the Profession (Part 1): Recruiting, Compensating, and Retaining Tomorrow’s Food Leaders,” on July 11.
“There is much more interest in working remotely. Every candidate is looking for a remote position, because they want a better work&ndas…
Manual Feature
Latest News
Studying Food Science Students
Selected highlights from IFT’s Academic Knowledge Base 2025 research
Keeping the Pipeline Open for Future Food Scientists
IFT President Peggy Poole considers the mounting challenges facing food science academia and the urgent need to support the next generation through mentorship, advocacy, and investment in science.
Science-Backed Innovation Celebrated
At IFT FIRST, food system leaders shared strategies for coping with market volatility, science denial, changeable consumers, and unremitting product development pressures.
Big Wins for Student Teams
Here’s a look at some of the teams and individuals who came out on top at IFT FIRST.
Michiel Bakker on Designing Food for Impact
Michiel Bakker shares his vision for intentional food system leadership at IFT FIRST.