By Ben Raymond IFT Annual Meeting and Food Expo 14 is just around the corner. As many of you may know, this year is the 75th anniversary of IFT. To mark this special occasion, IFT is creating a virtual...
By Diana Maricruz Perez Santos Are there many artists who have taken the small OFG from their interior? Or are there many OFG’s who have taken out their artist inside?… Music is regarded as the universal language because in...
By Kristy Vest Have you ever sat across from your mother as she mixes and kneads the dough for cinnamon buns? Driving her crazy while describing how the starch molecules are reacting with the water, enzymes and yeasts? Have...
By Matt Cael It is the time of year for IFTSA Nominations and Elections. To be honest, for some reason, it is always a challenge to get people excited about getting involved in IFTSA leadership. However, once you take...
5 Signs You’re Meant to be a Food Scientist By: Thomas Siebertz 1. You’re interested in how food is made: How does it go from “farm to fork” or “boat to throat”? Ever wonder why swiss cheese has holes,...
By: Thomas Siebertz Simply put, this stuff is amazing! I recently got to take a tour of the Grand Ten Distillery and learn about the distilling process. Spencer, the owner, showed me around and afterwards...
By Thomas Siebertz Food Science Students: Get Your Research in Front of Thousands! Have you been working hard all year on the next big thing in the food science field? The 2014 annual IFT meeting is your chance to...
By Kristy Vest I feel like I am walking into one of the most important tests of my academic career but there’s no studying for this one. The PROP test is a quick and simple tool to tell you...
Science Meets Food is beginning a new monthly feature, interviews with IFT Division leaders. IFT Divisions are a great resource for students and professionals alike. There are many divisions that focus on topics such as QA, R&D, specific foods...