Renee Leber is food science and technical services manager at the Institute of Food Technologists with over ten years of product development experience. An expert in food additives and ingredients, ...
IFT 2025–2026 President Peggy Poole reflects on the value IFT brings by convening individuals from across the food system—all with different experiences, perspectives, and areas of expertise.
CHICAGO – July 2, 2026 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is proud to announce the ...
Meet the six Startup Pitch Competition finalists competing at IFT FIRST 2026 to showcase food innovation and win the $10,000 grand prize. CHICAGO – July 1, 2026 – The Institute of Food Technologists ...
Know Before You Go Ensure you're fully prepared for IFT FIRST (F ood I mproved by R esearch, S cience, and T echnology) with essential information covering everything from badge pickup and ...
This presentation features the latest and greatest science from an Invited Student Research Presenter! Invited Student Research Presenters were among the highest scoring abstracts out of hundreds of ...
Cold atmospheric pressure plasma (CAPP) is a novel non-thermal technology that has gained attention in food and agricultural applications. Plasma, the fourth state of matter, offers a good alternative ...
Developing low-acid food products with high water activity (aw >0.97) that remain stable at room temperature or under refrigeration requires strict control of proteolytic and nonproteolytic ...
The Science and Policy Initiatives (SPI) team at the Institute of Food Technologists (IFT) has revealed its top five food trends that will not only impact the food and policy landscape, but redefine ...
What will matter most to food and beverage shoppers in 2026? The answer in a word? Value. That’s not surprising given the current economic climate. But how consumers define value is where it gets ...
From tech-enhanced food safety to AI’s food innovation takeover, the IFT Science and Policy Initiatives team forecast the top five trends that will help shape the global food system in 2026 and beyond ...
Heterogeneous foods with different water activities require an edible moisture barrier between the components to maintain product shelf life. © LauriPatterson/iStock ...
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