The biggest lesson I’ve learned is that career development doesn’t happen passively. It requires effort, exploration, and ...

In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or ...

IFT President Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry ...

Researcher Laura Coelho of the University of Guelph has created a new sensory science methodology called EmoMap.

Executive recruiter Moira McGrath underscores the importance of crafting an effective résumé and offers guidance on how to do ...

In this column, the author provides an overview of the digital transformation tools available to help enhance food safety and the challenges that come with applying them.

CHICAGO – March 25, 2025 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), has elected its Board ...

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers.

The Better Process Control School (BPCS) was established in the 1970s by the Food and Drug Administration (FDA) primarily for operating supervisors of commercial food canning operations. It is ...