October 2016
Menu Mania; The New Future of Sweet; Translating the Dietary Guidelines to Consumer Action; Increasing the ‘Maine’ Sources of U.S. Aquaculture; Sparking Sustainable Energy
Volume 70, No. 10
Columns
Talking About Our Profession
PRESIDENT’S MESSAGE
Applying Good Science to Create Great Recipes
CULINARY POINT OF VIEW
Translating the Dietary Guidelines to Consumer Action
SCIENCE & POLICY INITIATIVES
Increasing the ‘Maine’ Sources of U.S. Aquaculture
INSIDE ACADEMIA
Sparking Sustainable Energy
NUTRACEUTICALS
Product Authenticity: Identifying Species
FOOD SAFETY & QUALITY
Microwave Processing Heats Up
PROCESSING
Food Views: Liberals Versus Conservatives
FOOD SNAPSHOT
Past Issues
September 2016
Fueling Food Science Growth at IFT16; Can Transparency Extinguish Hot Air?; Finding New Ways to Give Consumers What They Want; Winning Innovations Reflect Today’s Food Trends; New Product Explorations
August 2016
A Big Fat Dispute; Searching for the Sweet Spot in Confectionery; Food Consumption Changes in South Africa Since 1994; University of Nebraska Allergy Researchers Fight Foreign Invasions; Global Inspiration: Cuisines of Europe and the Americas
Upcoming Events
Northern California Section IFT (NCIFT) Suppliers Night
Pleasanton, California
Maryland Section IFT Suppliers Night
Owings Mills, Maryland