By: Amelia Chen Who among us hasn’t wondered about space food from the minute we begged our parents for that little pack of freeze dried ice cream from the museum gift shop? Despite eating and playing with the block...
It’s time again to showcase all the awesome things YOU do to make your local chapters, and IFTSA as a whole, such wonderful organizations. If you want to show off what your chapter has done in future posts like...
By: Matt Teegarden Popular media today is saturated by sensationalism when it comes to science–especially the science of food. Food scientists and other researchers are rapidly advancing food technology as we race to feed a growing world population, but...
By: Diana Maricruz Perez Santos When I wrote: “Junk food: the working class hero” I was outraged. The government of my country (Mexico) decided to approve a tax on “junk food” as a solution for the high rates of obesity...
Name: Nicolas Bordenave Job title: Project Manager Company: PepsiCo Inc. IFT Division(s) to which you belong: Carbohydrate Division, British Section Highest Level of Education/Degree: Doctorate in Organic Chemistry What is your favorite quote? “Whine now, wine later.” when work or...
By: Amelia Chen I didn’t know what to expect when I began my semester at UW-Madison, since graduate school and food science were both new to me, but it turned out to be an otherwise typical semester – meeting...
By: Suzy Hammons IFT15 is sure to be fun, educational, a great networking opportunity,….and a great opportunity to blow a lot of money. Attending a conference is not cheap, particularly on a student’s wage. Therefore, as an experienced OFG’er...
By: Yim Fan Yan Some of us have wanted to major in food science since our first year of college. Some of us fell into it and never looked back. Still some of us are figuring it out class...
By: Kelsey Tenney Jennifer McLagan has become a renowned food writer and voice for unpopular ingredients. She highlights scary elements like bones, “odd bits”, and fat which earned her a James Beard Award. With a background in the restaurant...