Nanotechnology enabled-strategies and technologies offer new, oftentimes revolutionary, methods to fight microbes in foods or food processing environments.
Emerging technologies such as UV light, pulsed light, and LED light processing can inactivate pathogenic microorganisms while preserving the quality of foods.
To keep foods safe and preserve product quality, there is growing interest in the development of minimal impact and nonthermal decontamination processes that will effectively inactivate pathogens.
Developing Solutions for Developing Countries student teams will compete in finals at IFT15 with formulations that feature insects as an ingredient.
This session leads attendees through all aspects of the peer-reviewed journal publishing experience and concludes with a panel discussion and Q&A with several journal editors.
Experts provide an update on issues and challenges associated with the proposed Foreign Supplier Verification Program for imported foods.
Ingredion will feature a range of ingredients that address new food and ingredient development, healthy eating, and label-friendly ingredients.
The purpose of this session is to provide an overview of the movement toward clean label and its consumer drivers and to identify the hierarchy of attributes that define clean label, including differences among demographic groups.
Mizkan Americas Food Ingredients Division will feature product concepts made with ingredients from its line of cooking wines, chile peppers, wine and vinegar reductions, denatured spirits and bitters, vinegars, and wine powders.
IFT Global Student Innovation Challenge sponsored by Tate & Lyle challenges graduate student competitors to come up with an innovative ingredient that will function in a dairy dessert.
Stephen L. Taylor, PhD, professor and co-director, Food Allergy Research & Resource Program, Department of Food Science & Technology, University of Nebraska, was honored as the recipient of the 2015 Nicolas Appert Award on Saturday, July 11, at the Awards Celebration.