By Justin Chao The latest issue of the Atlantic featured an article called “How Junk Food Can End Obesity.” The author, David Freedman, believes that making processed food healthier will be a key factor in our fight against the...
By Jay T. Gilbert I hope you all enjoyed your summers and are ready to get back into the swing of things at school! I’m excited to be your incoming IFTSA President – Elect. The past few years I...
By Diana Maricruz Perez Santos With the beginning of each semester, I always think about what this new start will prepare me for. As a food geek I have spent many years in school: 5 of undergraduate, 2 of...
By Diana Maricruz Perez Santos Despite having high rates of obesity, people in Central and North America show a contrasting change: The Fitness Revolution. This new trend opens a door of opportunity for the food industry. The mentality of consumers...
By: Emily Wolter My parents visited me at school a few weeks before summer came to an end and, one evening after dinner, we made our way to the Krispy Kreme donut shop for a sweet treat. Little did...
By: Emily Wolter Sometimes, as a budding product developer, I realize that most consumers don’t have much of an idea of all that goes into the food products they see on the shelf – the years of development, the...
By: Diana Maricruz Pérez Santos Food science is a knowledge area that not only focuses on our dietary needs, but solves many food related challenges. It has likely been present in the history of humanity, since the beginning. Let’s...
By: Thomas Siebertz As Felicia referenced in yesterday’s post, science met food last week when the first hamburger grown from cow muscle tissue was prepared and eaten at a live event in London after years of research and over...
By: Felicia Loo More often than not, what we eat isn’t just food. Foods have gone beyond the norms. Obtaining natural food seems more difficult as technologies came into play. However, in turn, we have more foods, more...