President Gunnar Sigge traces his journey from growing up in South Africa to leading IFT, highlighting how food science can ...

Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...

Chamali Kodikara of the University of Manitoba becomes IFTSA president, bringing food science leadership and research expertise to students worldwide. CHICAGO – September 3, 2026 – The Institute of ...

Gunnar Sigge, PhD, assumes the role of IFT president, bringing global food science expertise and leadership to the Institute of Food Technologists. Sigge has been an active volunteer at IFT for many ...

AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan formulation trials. A quality assurance or quality control professional might ...

Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during baking, while also contributing color, aroma, and flavor. That combination of ...

Live from IFT FIRST, experts from academia and industry explore how artificial intelligence is transforming food science, nutrition, R&D innovation, and the future of food research.

The Amrutham Nutrimix program in India uses women-led microenterprises to produce and distribute a fortified complementary food that improves child nutrition while supporting local economic ...

Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology still struggles to do, and why better tools make human judgment more—not less ...