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IFT - Institute of Food Technologists

IFT - Institute of Food Technologists As a visionary organization, IFT is feeding the minds that feed the world. Members are at the heart of all we do.

Envision what the very best minds involved in the science of food can achieve when they work together: providing each and every person on the planet with a safe, nutritious, and sustainable food supply. Since 1939, IFT has been advancing the science of food and its application across the global food system by creating a dynamic forum where individuals from more than 95 countries can collaborate, l

Envision what the very best minds involved in the science of food can achieve when they work together: providing each and every person on the planet with a safe, nutritious, and sustainable food supply. Since 1939, IFT has been advancing the science of food and its application across the global food system by creating a dynamic forum where individuals from more than 95 countries can collaborate, l

Operating as usual

After receiving approval for the first U.S. Food and Drug Administration (FDA) lab-grown meat products, UPSIDE Foods wil...
02/07/2023
“That’s one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA

After receiving approval for the first U.S. Food and Drug Administration (FDA) lab-grown meat products, UPSIDE Foods will distribute their cell-cultured chicken in 3-star Michelin restaurant, Atelier Crenn before moving on to grocery stores.

This significant decision came last November after rigorous safety testing from the FDA and the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS).

Learn more about what this means for the future of the lab-grown meat industry and the steps taken to ensure safe human consumption from IFT Student Association member Maggie Xue: https://hubs.la/Q01BfzSY0

“That's one small step for lab-grown meat, one giant leap for mankind” Lab-grown meat receives clearance from FDA. By: Wanxin "Maggie" Xu November 16, 2022, The Food and Drug Administration (FDA) approved lab-grown meat products by UPSIDE Food after rigorous testing to ensure they are safe for h...

Have your middle or high school students ever wondered how food gets onto their plates? Join IFT's "I Can Study Food" pa...
02/06/2023

Have your middle or high school students ever wondered how food gets onto their plates?

Join IFT's "I Can Study Food" panel on Wednesday, February 8 at 10 a.m. CT, and hear from current science of food students as they share their inspirations, studies, and goals for making an impact on the food system.

Invest in your class and help them explore the pathways toward becoming future food scientists!

Learn more: https://hubs.ly/Q01BpsFh0

An estimated 1 in 2 U.S. consumers are willing to pay a little more for chocolate with a "sustainable" claim, according ...
02/06/2023
Sweetening the Chocolate Pot

An estimated 1 in 2 U.S. consumers are willing to pay a little more for chocolate with a "sustainable" claim, according to a Barry Callebaut study. As the chocolate industry shifts in this direction, manufacturers are beginning to invest in product research aimed at attributes like fair trade, plant-based, clean label, less sugar, and others.

A recent article in Food Technology magazine explores how these trends are driving chocolate to become a projected $1.4 billion global market by 2028 while also contributing to a more sustainable food system. 🍫

https://hubs.la/Q01zQXd70

A visually oriented overview of chocolate ingredient trends.

Though food packaging plays a vital role in protecting food, only about 40% of approved food contact chemicals have pass...
02/03/2023
Maricel Maffini on Chemicals of Concern

Though food packaging plays a vital role in protecting food, only about 40% of approved food contact chemicals have passed rigorous safety assessments. Known as chemicals of concern (COC), more than 1,000 are still used for direct food contact packaging worldwide.

Maricel Maffini, an internationally recognized scientist specializing in chemical exposure, met with Food Technology Contributing Editor Claire Koelsch Sand to discuss the need to advance regulation and oversight of COC.

Read more about her research and her call to action to increase food packaging safety here: https://hubs.la/Q01zQQcw0

An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.

Exciting news for students pursuing degrees in the science of food! IFT's Feeding Tomorrow Fund has just opened academic...
02/02/2023

Exciting news for students pursuing degrees in the science of food! IFT's Feeding Tomorrow Fund has just opened academic scholarship applications for undergraduates, graduates, and first-year students.

Visit our website to find more information and apply today. Don't miss out on this opportunity to gain extra financial support for college!

https://hubs.la/Q01B66290

Join IFT in celebrating Black History Month! IFT would like to begin February by recognizing the impact of Black scienti...
02/01/2023

Join IFT in celebrating Black History Month! IFT would like to begin February by recognizing the impact of Black scientists, innovators, and inventors who have all contributed significantly to the science of food.

Learn about some of the earliest scientific pioneers, dating back to the 1800s, and their field-advancing accomplishments: https://hubs.la/Q01zQXgK0



The United States and Canada celebrate Black History Month in February to commemorate Black people and the African diaspora and their contributions to the world. IFT acknowledges that different countries and cultures celebrate Black and African history in different ways throughout the year. IFT is committed to highlighting these commemorations throughout the year and welcomes your input.

The 2022 White House Conference on Hunger, Nutrition, and Health brought together the brightest minds from academia, gov...
01/31/2023
After a Historic Nutrition Summit, What’s Next?

The 2022 White House Conference on Hunger, Nutrition, and Health brought together the brightest minds from academia, government, and the public sector to collaborate on solutions to improve American health.

With an overall goal of ending hunger by 2030, science of food experts are weighing in on what the conference accomplished, areas for improvement, and what's to come in the latest issue of Food Technology magazine.

https://hubs.la/Q01zQKbD0

Leading voices in diet, health, and food security reflect on what the White House Conference accomplished, where it will lead, and what could have been better.

Bonbon Bouye, a peanut nutrition bar, is an example of the role the science of food can play in improving our quality of...
01/27/2023
IFTSA’s Developing Solutions for Developing Countries Competition 2020

Bonbon Bouye, a peanut nutrition bar, is an example of the role the science of food can play in improving our quality of life and the impact our future food scientists can have on the global food system.

Successfully presented by IFTSA member Edwin Allen and his team, it was their unique Senegalese farmer partnerships and detailed product development research that ultimately won over a panel of food science experts in IFTSA’s 2020 Developing Solutions for Developing Countries Competition. Though Sub-Saharan Africa imports over 70% of its consumed food, solutions like Allen’s give hope to improving future food independence and sustainability globally.

Read more about their winning submission and how science of food students can participate in this year's competition, which is accepting preliminary proposals now through February 1.

https://hubs.la/Q01zsV0P0

IFTSA’s Developing Solutions for Developing Countries Competition 2020 Winning Team: Making Bonbon Bouye, A Peanut Nutrition Bar By: Edwin Allan Sub-Saharan Africa remains unable to rely on its domestic agriculture to feed its population. Over 70% of consumed food is imported. After completing my ...

What if your protein was not only good for you, but also good for the planet? 🌍With rising concerns about climate change...
01/27/2023
Alt-Proteins: A Promising Future

What if your protein was not only good for you, but also good for the planet? 🌍

With rising concerns about climate change, consumers are becoming more conscious of how the food they eat impacts the environment. So much so, that 54% of consumers indicated they are willing to replace animal meat with alternative protein sources.

Read more about the alternative protein movement in this article in Food Technology magazine: https://hubs.la/Q01zpHz60

This column explores the sustainability and economic aspects of producing and processing alternative protein products, whether plant-based, algal, cellular, or insect.

Food waste exists in many forms, with a large amount resulting from confusion around "best by" dates. Compounded by the ...
01/25/2023
Best By Confusion

Food waste exists in many forms, with a large amount resulting from confusion around "best by" dates. Compounded by the effects of inflation, these misunderstandings prove to be costly to consumers.

As noted in a recent Capgemini study, only 35% of consumers worldwide fully understand the differences among food labels.

Government regulators and retailers have each had their part in offering several standardized solutions, including the Food Date Labeling Act, QR codes, and even outright elimination.

Learn more about the future possibilities of food labeling here and how consumers can make smarter food choices: https://hubs.la/Q01yC4QT0

Consumer misunderstanding around “best by” dates contributes to food waste, experts agree. Retail practices, manufacturers’ decisions, and lack of regulations aren’t helping.

Pandemics. Natural Disasters. Inflation. War. Current crises have significantly impacted the global food industry in way...
01/23/2023

Pandemics. Natural Disasters. Inflation. War.

Current crises have significantly impacted the global food industry in ways that can be measured in everyday life. Whether by supply chain slowdowns, cost-saving imperatives, or complex research demands, this growing list of challenges calls on our community to take swift action for the future.

At IFT FIRST: Annual Event and Expo, innovators from all over the world will come together to share cutting-edge solutions. Will you be one of them?

Save the date and make plans to secure your spot. Advanced registration begins on March 1.

As the “Year of the Rabbit” kicks off, IFT wants to wish you and your loved ones a Happy Lunar New Year. We hope this ti...
01/22/2023

As the “Year of the Rabbit” kicks off, IFT wants to wish you and your loved ones a Happy Lunar New Year. We hope this time brings newfound prosperity, fortune, and happiness. 🐇🧧

01/21/2023
www.ift.org

As food prices rise and salaries drop, offering innovative food and beverage products that tick all the boxes in terms of convenience, nutrition, and a little bit of at-home indulgence, is key.

In the latest issue of Food Technology Magazine, we outline the top purchasing priorities for budget-conscious consumers. https://hubs.la/Q01yQbx90

Two is better than one! Entrepreneurs from The Plant-Based Seafood Co. and Atlantic Sea Farms are partnering to help tra...
01/20/2023
Teaming Up for a Sea Change

Two is better than one! Entrepreneurs from The Plant-Based Seafood Co. and Atlantic Sea Farms are partnering to help translate their passion for sustainable ingredients and plant-based food into delicious seafood analogs.

Learn more about these companies and the joint inspiration that brought them together in Food Technology Magazine. https://hubs.la/Q01yGTzt0

A look at how two entrepreneurial concerns, Plant-Based Seafood Co. and Atlantic Sea Farms are teaming up to bring seafood analogue products to market.

Plant-based protein consumers are looking for a clean-label alternative to common binding agents. To meet these preferen...
01/18/2023
Helping Meat Analogues Stick Together

Plant-based protein consumers are looking for a clean-label alternative to common binding agents. To meet these preferences and improve the formulation of plant-based proteins, researchers have developed a solution made from pea protein and apple pectin that gives meat analogs the most realistic consistency with natural ingredients. See how scientists found the perfect ratio of ingredients in Food Technology magazine. https://hubs.ly/Q01ymT9t0

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A discussion of research into the use apple pectin and pea protein to create a clean label binding agent.

As we honor Dr. Martin Luther King Jr. today, we reflect on the work he dedicated his life to and everyday actions we ca...
01/16/2023

As we honor Dr. Martin Luther King Jr. today, we reflect on the work he dedicated his life to and everyday actions we can continue to take in our personal and professional lives to create a more equitable and inclusive food system.

Creative food science solutions are essential to delivering safe, nutritious, and sustainable foods. To help science of ...
01/13/2023
IFT Science and Policy Team Forecasts Six Trends for 2023

Creative food science solutions are essential to delivering safe, nutritious, and sustainable foods. To help science of food professionals stay on top of the latest innovations and buzzing topics, IFT's science and policy experts have compiled their predictions of the top science of food trends for 2023.

From a processed foods comeback to breaking food system silos and addressing food and nutrition security, our science and policy experts identify top science of food trends.

Popular with the wellness community and Gen Z consumers, the non-alcoholic beers and cocktails market has grown nearly 2...
01/13/2023

Popular with the wellness community and Gen Z consumers, the non-alcoholic beers and cocktails market has grown nearly 20% in the last year. Unfortunately, many brews still lack a regular beer's pleasant, fruity flavor and overall sensory experience.

To help prevent non-alcoholic beers from falling flat, food scientists from France and Greece are taking a closer look at their aroma chemistry and formulation to better understand how they affect the characteristics and overall consumer perception.

Read more in Comprehensive Reviews in Food Science and Food Safety. https://hubs.la/Q01x8QVr0?

IFT’s senior director of government affairs and nutrition, Anna Rosales, had the honor of attending the historic White H...
01/11/2023
The White House Conference Was Only the First Step

IFT’s senior director of government affairs and nutrition, Anna Rosales, had the honor of attending the historic White House Conference on Hunger, Nutrition, and Health held in September. What stood out to her most were the silos that exist between key groups working to achieve health and food and nutrition security in the United States. In a Dialogue column for Food Technology magazine, Rosales outlines her takeaways from the conference. She also shares actions IFT is taking to help reduce dietary diseases and end hunger through the science of food. https://hubs.la/Q01xz-Tp0

The National Strategy’s whole-of-government approach is a first step at breaking silos and was seen on the day of the conference, from USDA, FDA, and White House staff and others leading discussion sessions to current and former members of Congress presenting and hosting.

Restaurant kitchens produce an average of tens of thousands of pounds of food waste annually, making them one of the mos...
01/10/2023
AI Helps Restaurants Reduce Waste

Restaurant kitchens produce an average of tens of thousands of pounds of food waste annually, making them one of the most significant contributors to the food waste crisis. To combat this issue, Netherlands-based Orbisk utilizes AI-powered computer vision to determine the wasted ingredients, cutting pre-consumer waste in typical restaurants by up to 70%. A digital exclusive from Food Technology magazine outlines the product's features and the company's planned expansion to the U.S. https://hubs.la/Q01xzXGk0

How startup Orbisk uses artificial intelligence to help restaurants reduce food waste back of house.

The humble sandwich. Known for being affordable and approachable, the sandwich can also be highly versatile, easy to pac...
01/06/2023
Sandwiches Fit the Bill in Tight Times

The humble sandwich. Known for being affordable and approachable, the sandwich can also be highly versatile, easy to pack with flavor, and made to fit into many different types of cuisines or dietary restrictions. Because of this, it should be no surprise that sandwiches are a popular choice during periods of inflation.

For the top sandwich trends and the most notable standouts in the category, check out this article from Food Technology magazine. https://hubs.la/Q01x8wrS0

Budget-friendly and versatile, this menu staple may be having a moment.

As we begin a new year, we reflect on what's behind us and look forward with anticipation to another amazing year collec...
01/04/2023
Happy New Year from IFT!

As we begin a new year, we reflect on what's behind us and look forward with anticipation to another amazing year collectively working to connect global food system communities to promote and advance the science of food and its application.

Watch our 2022 Year in Review video and join us in celebrating some of IFT's accomplishments and highlights from the last year. https://hubs.la/Q01x09z-0

Watch our 2022 Year in Review video and join us in celebrating IFT's accomplishments and highlights from the last year.

💵 Resnicks donate $50 million to UC Davis🥧 Pastries, pies on a sweet growth path👩‍👧‍👦 USDA strengthens WIC🦠 Quantitative...
01/04/2023
Resnicks Donate $50 Million to UC Davis, USDA Strengthens WIC

💵 Resnicks donate $50 million to UC Davis
🥧 Pastries, pies on a sweet growth path
👩‍👧‍👦 USDA strengthens WIC
🦠 Quantitative assessment of Listeria risk

Get the hottest headlines in the science of food in Food Technology's Omnivore column. Check it out: https://hubs.ly/Q01wXvlM0

A mix of news, market trends, and research around the food industry

¡Feliz Año Nuevo!!عام سعيدBonne Année新年快乐Buon anno!नव वर्ष की शुभकामनाएँFrohes neues JahrHappy New Year!No matter where ...
01/01/2023
Happy New Year from IFT

¡Feliz Año Nuevo!
!عام سعيد
Bonne Année
新年快乐
Buon anno!
नव वर्ष की शुभकामनाएँ
Frohes neues Jahr
Happy New Year!

No matter where you are, we wish our global science of food community all the best in the new year. May 2023 bring us many advancements, milestones, connections, innovations, and successes. And of course, safe, sustainable, nutritious, and delicious foods for all.

https://hubs.la/Q01wLZVl0

From our table to yours, Happy New Year from IFT.

From brain growth and development to reducing stress and anxiety, nutrition and diet can play a key role in supporting c...
12/30/2022
Food for Thought

From brain growth and development to reducing stress and anxiety, nutrition and diet can play a key role in supporting cognitive function. As we head into a new year, learn how varying age demographics crave different cognitive benefits and the vitamins and nutrients that are proven 'food for thought' in Food Technology magazine. https://hubs.la/Q01wsQsd0

This column discusses ingredients that support brain health.

Roughly one-third of the world's food is never eaten, and food waste accounts for roughly 8% of global emissions, accord...
12/29/2022
Less Waste, More Health

Roughly one-third of the world's food is never eaten, and food waste accounts for roughly 8% of global emissions, according to Project Drawdown.

A potential solution to this issue, both for the environment and the food industry is upcycling. Upcycled foods "use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment."

Learn more about the benefits of upcycling in Food Technology magazine. https://hubs.la/Q01wsYzY0

This column describes the growing global market for upcycled foods, which utilize ingredients that would otherwise go to waste but can offer improved nutrition.

Fipronil is a pesticide often used on small animals to control ectoparasites. However, when farmers use the drug to trea...
12/28/2022

Fipronil is a pesticide often used on small animals to control ectoparasites. However, when farmers use the drug to treat laying hens, their eggs can carry traces which are later metabolized into more toxic metabolites with potentially damaging impacts on human health. A study published in the Journal of Food Science analyzed eggs in five cities in the Buenos Aires province of Argentina to better understand the risk it poses.

Read more about the exposure assessment here: https://hubs.ly/Q01wsPST0

The global food system is one of the most significant contributors to climate change with food systems generating 34% of...
12/27/2022
What Does Climate Change Mean for Food Safety and Security?

The global food system is one of the most significant contributors to climate change with food systems generating 34% of all man-made greenhouse gas emissions. On the other hand, rising temperatures, increasing precipitation, and devastating natural disasters affect our food safety and security.

An article from Food Technology magazine highlights how climate affects our food system including strengthening microbial agents, creating thriving ecosystems for insects and other pests, and reducing crop nutrient levels.

Read more: https://hubs.ly/Q01wsMWD0

This column offers information about how different aspects of climate change will impact agriculture and, in turn, food safety and security, and the need to develop mitigation strategies.

🧐 Outlook 2023: Consumer Trends🗑️ Tackling Food Waste in the Last Mile🥪 Sandwiches Fit the Bill in Tight Times🍫 Sweeteni...
12/26/2022

🧐 Outlook 2023: Consumer Trends
🗑️ Tackling Food Waste in the Last Mile
🥪 Sandwiches Fit the Bill in Tight Times
🍫 Sweetening the Chocolate Pot
‼️ And so much more!

The December/January issue of Food Technology magazine is here! Check it out ➡️ https://hubs.la/Q01wsKSg0

Umoja. Kujichagulia. Ujima. Nia. Cujamaa. Kuumba. Imani.Wishing all those who celebrate a joyous Kwanzaa.
12/26/2022

Umoja. Kujichagulia. Ujima. Nia. Cujamaa. Kuumba. Imani.

Wishing all those who celebrate a joyous Kwanzaa.

While traditions vary in different parts of the world, our wish for you remains. May all those who celebrate within the ...
12/25/2022

While traditions vary in different parts of the world, our wish for you remains. May all those who celebrate within the science of food community have a very Merry Christmas filled with joy, peace, love, and a delicious meal.🎄

We've all heard we shouldn’t eat raw cookie dough, and many assume the raw egg or another refrigerated ingredient are th...
12/23/2022
Take a Second Look at Pathogens in Cereal Flours

We've all heard we shouldn’t eat raw cookie dough, and many assume the raw egg or another refrigerated ingredient are the food safety culprit. But cereal flour has shown to be just as dangerous, leading to outbreaks in 2009, 2016 and 2018.

Learn more about your food safety risk when eating raw batters and dough to protect your family this holiday season.https://hubs.la/Q01wsQ0b0

This column offers information about food safety risks associated with raw flour consumption and how to detect and mitigate them.

There is a growing need to significantly improve understanding of the ecology of foodborne pathogens and develop enhance...
12/23/2022
Boosting Microbial Safety in Produce

There is a growing need to significantly improve understanding of the ecology of foodborne pathogens and develop enhanced farm-to-fork safety approaches. Food Technology contributing editor Gülhan Ünlü connected with fellow microbial food safety expert and food science professor at Washington State University Meijun Zhu to discuss Zhu's research into improving microbial safety for produce and low-moisture foods.

Learn how these two experts assess current and potential microbial safety research involving fresh produce sanitation, plant-derived antimicrobial compounds, and the use of surrogate bacteria in Food Technlolgy magazine. https://hubs.la/Q01wsPM80

This column offers information about microbial safety research on preventing foodborne illness outbreaks associated with fresh produce, focusing on sanitation, plant-derived antimicrobial compounds, and the use of surrogate bacteria.

With an abundance of holiday gatherings on the schedule, one thing is inevitable—leftovers. Watch our new video and shar...
12/22/2022
Food Facts: Leftovers

With an abundance of holiday gatherings on the schedule, one thing is inevitable—leftovers. Watch our new video and share with friends and family to ensure you and your fellow partygoers are safely handling leftovers and keeping spoilage and foodborne illness at bay. https://hubs.la/Q01wpllL0

In this video, you’ll learn easy tips to help you safely store your leftover food, avoiding waste and food-borne illness.

In the face of inflation, labor, and supply chain issues, restaurants are rebounding. How are they doing it?Taking the l...
12/19/2022
Restaurants Reset for a Rough Ride

In the face of inflation, labor, and supply chain issues, restaurants are rebounding. How are they doing it?

Taking the lessons learned during the pandemic, many are maximizing off-premise opportunities like delivery and are beefing up menu innovation. Read more about the industry's success and how it's better prepared for the future in Food Technology magazine. https://hubs.la/Q01w5YbN0

Returning menu superstars, reimagined classics, and internationally inspired cuisine are upgrading foodservice menus.

As the sun sets and Hanukkah begins, we wish those in the science of food community who celebrate the Festival of Lights...
12/18/2022

As the sun sets and Hanukkah begins, we wish those in the science of food community who celebrate the Festival of Lights an abundance of latkes, sufganiyot, and challah, and much joy, light, and happiness always. 🕎

Are you a leftover hater or lover? While they may be controversial, there is a science behind why some foods taste bette...
12/16/2022
10 Foods That Are Always Better The Next Day - Mashed

Are you a leftover hater or lover? While they may be controversial, there is a science behind why some foods taste better the next day. In this article from Mashed, IFT member expert Dr. Kantha Shelke helps break down how the chemical reactions during the heating and reheating process can enhance the flavor.

Sure, that meal you just cooked was delicious, but it might be even better the next day. Check out these sweet and savory dishes that make for great leftovers.

Most food scientists love what they do, and they stick with what they love. This is one of the key findings from a first...
12/14/2022
Candid Career Conversations

Most food scientists love what they do, and they stick with what they love. This is one of the key findings from a first-of-its-kind research initiative IFT conducted this year, in which eight out of 10 survey respondents said they have been employed in a food-related role throughout their career.

Find out what other common themes emerged and how you can obtain a copy of the full report in the latest issue of Food Technology magazine. https://hubs.la/Q01v0wk30

A first-of-its-kind IFT research initiative asked food science professionals to reflect on their professional pathways—how they got to where they are today, what makes their jobs meaningful, and where they hope to be in the future.

Spices are used across the globe to add desirable characteristics to foods without contributing sugar, fat, sodium, or u...
12/14/2022
Microbial Loads in Spices and Dried Seasonings

Spices are used across the globe to add desirable characteristics to foods without contributing sugar, fat, sodium, or unwanted calories. But many might not realize that they could present a potential health risk. Learn how contaminated spices may cause a microbiological risk to public health and how new technologies may improve dry ingredient safety in Food Technology magazine. https://hubs.la/Q01vPgpJ0

This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.

Nearly half (46%) of the women polled in the IFT Career Path Survey conducted earlier this year cited gender as a factor...
12/13/2022
Coca-Cola Works to Empower Women in STEM

Nearly half (46%) of the women polled in the IFT Career Path Survey conducted earlier this year cited gender as a factor that limited opportunities for career advancement. Learn how both leadership and women already working in STEM (science, technology, engineering, and math) roles at The Coca-Cola Company are committing to creating more opportunities for women in a recent article in Food Technology magazine. https://hubs.la/Q01vHk2r0

A description of the ways in which the Coca-Cola Women in STEM (CWIS) supports women’s advancement.

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Great opportunity for those who are currently looking for a job in food!
https://www.facebook.com/CareersInFood/posts/3656605071027208
Book here: https://bit.ly/2F9867B Free webinar next Thursday with Lauren Rogers, Sensory Science Consultant you will learn about Artificial Intelligence (AI), including Machine Learning (ML), with several examples of AI and ML in food and non-food applications within sensory and consumer science.
I am excited to announce that I have started a food consulting business in the Bay Area! Please contact us if you need any development support. I am a longtime NCIFT member and have been on my local chapter board for over 3 years.

Thanks for supporting each other in business!

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Register now: https://www.ifst.org/events/887/2020-binsted-lecture-webinar-feeding-minds-for-tomorrows-world
Don’t miss our free talk ‘Feeding Minds for Tomorrow's World’ to be given by Pam Coleman, IFT President. She will cover how to deal with the great challenges facing the food and drink industry and the UN sustainable development goals to transform our world.
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