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 ...
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 ...
President Gunnar Sigge traces his journey from growing up in South Africa to leading IFT, highlighting how food science can ...
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 ...
Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...
Download IFT’s white paper on building a future-ready food science workforce through AI, policy literacy, systems thinking, and science communication. CHICAGO – August 25, 2026 – The Institute of Food ...
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 ...
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 ...
As AI enters more food-industry workflows, Purdue’s Hanyu Chen says workforce training should focus on critical thinking, data literacy, and accountability—not any one tool. Food Technology Magazine ...
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