IFT

IFT

Imagine the incredible possibilities when the brightest experts in food science unite: ensuring that everyone on Earth has access to safe, nutritious, and sustainable food. Since 1939, the Institute of Food Technologists (IFT) has been dedicated to enhancing food science and its role in the global food landscape. They have established a vibrant platform where individuals from over 90 countries can come together to share ideas, learn, and develop, turning scientific insights into creative solutions that benefit people worldwide.

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#314165

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Science and Education/Science and Education

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  • 1 week ago | ift.org | Danielle Beurteaux

    Food scientists at Cornell University apply novel technologies to product development projects. It’s estimated that one-third of those aged 65-plus suffer from dysphagia, which is difficulty swallowing, often the result of muscle and nerve damage. People with dysphagia can choke on food and can suffer from malnutrition and dehydration, as well as related issues like depression.

  • 2 months ago | ift.org

    Get the latest insights from the food science and technology community in the March 2025 episodes of the <em>Omnivore </em>podcast.

  • 2 months ago | ift.org | Mary Ellen Kuhn

  • Feb 7, 2025 | ift.org | Kayt Sukel

    A mere five years ago, experts estimated Americans were drinking less than half a cup of milk per day—an all-time low for dairy consumption. It was the culmination of what many saw as a decades-long downturn for the sector. And while the average consumer may no longer automatically reach for a conventional bottle of cow’s milk to lighten their coffee, fill a cereal bowl to the brim, or wash down each meal, retail dairy sales continue to grow.

  • Feb 5, 2025 | ift.org | Danielle Beurteaux

    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, says Emily Mayhew, assistant professor at Michigan State University’s Department of Food Science and Human Nutrition. “The sugars are obviously contributing to the sweetness of fruits, but also the aromas are playing a really big role,” she says.

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