In this article, the author details three practical strategies for helping food scientists use AI more effectively in ...

Businesses invest substantial resources developing innovative products, manufacturing processes, and business methods. Protecting these valuable assets is essential for maintaining a competitive ...

Episode Description In this special edition of SciDish, recorded live at the Hot Topics Studio stage at IFT FIRST, we're exploring Artificial Intelligence in Food Science and Nutrition: Applications ...

Register for IFT’s free webinar on AI in food innovation, exploring practical use cases, implementation strategies, and workforce considerations. CHICAGO – August 19, 2026 – The Institute of Food ...

Cornell University wins the 2026 IFTSA and Mars Product Development Competition with GoKara, an innovative snack featuring upcycled okara crisps. Last year, Cornell University won for NoriNom, a shelf ...

Welcome, Golfers and Sponsors! We’re excited to have you join us for the San Joaquin Section of the Institute of Food Technologists (SJIFT) Scholarship Golf Classic —our signature fundraising event ...

Ingredient advances continue to improve the crunchiness of chips, the chewiness of soft candies, the creaminess of sour cream, and much more, allowing for the formulation of a wide array of products ...

Two recently published IFT Press books are available from Wiley-Blackwell. Food Carotenoids: Chemistry, Biology, and Technology (ISBN: 978-1-118-73330-1), written by Delia B. Rodriguez-Amaya, provides ...

Gain insight into how phytochemicals such as acids, carbonyls, and phenols impart flavor and antimicrobial properties to smoked meat and fish. Have you ever wondered about how humankind learned about ...

Technology—“the great growling engine of change” as American futurist Alvin Toffler aptly described it—continues to trend strongly toward digitization across manufacturing sectors, especially in the ...

Episode Description As GLP-1 use reshapes appetite, taste perception, and eating patterns, food companies face new challenges—and opportunities—in how they design and deliver nutrition. In this ...