Food Science
Student Finalists Selected for IFT Product Development Competitions
The Institute of Food Technologists Student Association announced the finalists for three of its product development competitions: the 35th Annual IFTSA and Mars Wrigley Product Development Competition, the Developing Solutions for Developing Countries Product Development Competition and the Smart Snacks for Kids Product Development Competition.
More in Food Science
World Food Safety Day 2025 Theme: Science in Action
This year’s theme, “Food safety: science in action,” draws attention to the use of scientific knowledge as key to reducing illness, cutting costs and saving lives, said the World Health Organization and the Food and Agriculture Organization of the United Nations.
IFT and FoodTech Venture Capital Firm PeakBridge Partner on IFT FIRST Startup Pavilion
The Startup Pavilion connects startups with peers, consulting groups, ingredient providers, business professionals, product developers and food scientists.
IFT Launches Fundamentals of Food Science Course for R&D and Manufacturing Professionals
The course aims to help scientists, engineers, researchers and entrepreneurs transitioning into the food industry; new professionals seeking a comprehensive foundation in food science; and professionals in the food sector looking to broaden their knowledge and skills.
IFT Weighs in on New Ultra-Processed Foods Documentary
The CBS News documentary featured footage from this year’s IFT FIRST event in Chicago.
New Florida Extension Agent Will Teach Stakeholders About Food Safety
Stephanie Brown is the new state specialized agent for food science for University of Florida Institute Of Food And Agricultural Sciences Extension in Southwest Florida.
Nestlé Releases Edible Plant-Based Fork in India
Nestlé food science and packaging experts at the company’s R&D center in India collaborated with a local startup to develop a two-piece edible fork made from wheat flour and salt.
Student Food Competition Focuses on Improving Quality of Life for People in Developing Countries
This year’s competition theme involved creating a food product sourced entirely from local ingredients with packaging easily produced within a selected developing country.
Lilian Senger, Professor and Program Director, Food Science, Chapman University
Lilian Senger discusses educational roadblocks her students face in modern day learning, bridging the gap between food science in the lab and food safety in the field, and continuing to provide healthy, safe food on a local and global scale.
Food Safety's University-Industry Connection
Universities fuel an industry hungry for research to inform best practices and talent to fulfill in-demand careers in an environment where regulations are more complex, food safety is more scrutinized and the supply chain is more diverse.
