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 ...

Browse all Food Technology articles. Vice President, Content and Channel Strategy Bill McDowell is editor-in-chief of Food Technology and vice president of content and channel strategy, directing ...

Influenced by their “foodie” Gen X and older Millennial parents and school programs aimed at healthier eating and preserving our planet, members of Gen Z are beginning to make their mark on the ...

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 ...

Heterogeneous foods with different water activities require an edible moisture barrier between the components to maintain product shelf life. © LauriPatterson/iStock ...

A spoonful of caviar is a good source of vitamin B12. Image by Miroslavik from Pixabay This month’s Processing column continues with the “How is it processed?” theme, focusing on caviar. Caviar comes ...