By Diana Maricruz Pérez Santos “Cleanroom” is the term employed to classify workspaces which feature controlled atmosphere in order to have a specific range on the amount of particles in the environment. This results in a workspace with very...
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 Jon Baugher Greetings Everyone! I hope you are all having a great start to your spring semesters. Hopefully many of you have been busy preparing your submissions to our IFTSA competitions, and deciding which student leadership position best...
By: Thomas Siebertz Being from New England, when I hear the word cocoa, I instantly think of the warm chocolaty beverage you consume after hours of playing in the snow. Food has the tendency to evoke the happiest of...
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...
By Liz Sharpe and Tori Sbrogna The UMass Food Science Club has been busy fundraising! We recently bottled 25 gallons of pure Massachusetts maple syrup in 8 ounce containers with our own customized UMass label. The bottles were sterilized...
The Institute of Food Technologists Student is Association is having elections for next year to fill vacant positions on the board of directors! If you’re interested in getting more involved with IFTSA then you should consider nominating yourself for...
By Benjamin Raymond Under new California Retail Food Code food handlers must wear gloves when touching food. This means bartenders when they mix a cocktail to sushi chefs rolling up a spicy tuna roll. News articles are filled with...
Originally appeared in www.IFT.org Knowledge Center Genetically Modified Organisms, or GMOs are one of the biggest hot button topics of our time. They bring out strong feelings and emotions whenever and wherever they are discussed. So, today we have...
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,...