Gain access to an invaluable network, resources, and insights to help you make greater contributions through your work and to the future of food. This annual international competition honors ...

The Institute of Food Technologists (IFT) is a community of professionals and students passionate about the essential role ...

This Food Science for Relief and Development column discusses a dried fish protein production startup in Rwanda.

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A new systematic literature review with meta-analyses, published in The American Journal of Clinical Nutrition, demonstrated that chicory root fiber intake promotes a significant reduction in body ...

Honey has been used as a sweetener for thousands of years. Yet the mechanics of its sweetness have been a mystery. There has been some research linking the sweetness of fruit with aroma compounds, ...

Get the latest insights from the food science and technology community in the February 2025 episodes of the Omnivore podcast. Food Technology’s deputy managing editor Kelly Hensel spoke with assistant ...

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in mind. Riëtte de Kock is working to democratize sensory science in Africa, ...

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