By: Kate Sweitzer Each January, the Food Science Club at Washington State University and University of Idaho organize a group excursion to Portland, OR to tour processing facilities. The trip is set to coincide with the Northwest Food...
By: Bethany Richardson When it comes to bread, the ubiquitous question has always been: white or wheat? While white bread reigned supreme for many years, whole wheat bread has surpassed it in popularity. This is mostly due to...
By: Bethany Richardson There are a variety of avenues to gain knowledge outside of the classroom, such as with webinars from IFT. A few months ago I participated in the Office Politics Webcast from IFT, which was very...
By: Emily Wolter Product development is a facet of food science that ties together a wide variety of areas within the field. You need to display creativity, have an understanding of what the consumer wants, make use of ingredients...
By: Abraham Inouye It’s not about what you know, it’s who you know. This piece of advice proved invaluable on a recent trip to attend an IFT conference in Washington D.C. This article is a summary of the 10...
By: Bethany Richardson Each semester the food science & human nutrition graduate student association (FSHN GSA) at Illinois likes to put on a few social events; in addition to the annual welcome back picnic, this year we welcomed...
By: Thomas Siebertz If you’ve been involved in any type of food operation, you know that food companies work around the clock to provide food for the world. That means that government inspectors must be there right along with...
By: Dawn of Time On a plane to Houston, I was asked my career. “What do you do?” A polite-looking, older woman turned to ask. We hadn’t so much exchanged a friendly hello before she posed the question, leading me...
By: Emily Wolter As part of a Food Ingredient Technology class, we took a field trip to a flavor manufacturing facility. It was sort of like walking into Willy Wonka’s world. Everywhere we went, a different aromatic seemed to...
By: Nathan Ballard To most consumers and those in the food industry, the big R word is something bad or to be avoided. While this can be the case, recalls aren’t always a bad thing. Consumer’s Viewpoint While it...