AI is helping food companies predict contamination risks earlier, but human judgment, data quality, and accountability remain ...

AI can surface patterns that suggest risk before contamination occurs, but acting on those signals still depends on human judgment, says Jeff Varcoe, vice president of quality assurance and food ...

AI helps companies act earlier and focus resources where risk is rising. It works best as an extension of existing systems, not a replacement, says Matt Henderson, vice president of technical services ...

As alcohol consumption declines, beverage developers are designing nonalcoholic RTD beverages around experience, from ingredient selection to sensory profile, and intended use occasion, says Applied ...

IFT’s Trends and Learning hub organizes trusted analysis, research, and educational resources to help food science and industry professionals understand what is changing, why it matters, and how to ...

Join Philadelphia IFT at the Suppliers ExpoSocial for networking and education on food innovation, regulation, and color trends in Cinnaminson, NJ.

This session is open to LGBTQ+ students, early career professionals, and allies in food science who are looking to build connections, share experiences, and support one another in meaningful ways!

Feeding a projected 10 billion people by 2050 requires new thinking about how food is produced, consumed, and communicated. Attendees will hear about the visionaries, technological milestones, and ...

Veronica Jaramillo is a food scientist and passionate science communicator. Veronica is the cofounder of the Food Truth Project, an initiative that tackles misinformation on food, nutrition, ...

Robert (Bob) Little is the CEO of Kanzen Meal, a subsidiary of Nissin Foods, where he leads the development of a new generation of nutrient-dense, single-serve frozen meals designed for modern ...