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Features: Here, Now, and Soon to Be: A Suite of Food Lab Innovations

It’s often said that the future is now, which may explain why so many people are unprepared for it.

Features: The Father of Food Preservation

Just after the new year began, President Obama signed legislation for the most sweeping overhaul of America’s food safety system in more than 70 years, allowing the U.S. Food and Drug Administration to impose new rules to prevent contamination. It’s a concern that dates back to Roman times, but food microbiology saw major advances starting in the late 1700s, spearheaded by no less than Napoleon.

Features: Food Safety Goes to School

In October, food safety history was made with the opening of the Eurofins Analytical Testing Center located at the Institute for Food Safety on the downtown campus of Florida State College.

News: Yogurt = Mayonnaise = $$$

Like turning lead into gold, making mayonnaise out of yogurt has presented scientists with some challenges. But unlike alchemists of old who failed to achieve transmutation, Utah State University doctoral candidates Subash Shrestha and Ranjeeta Wadhwani prevailed in their quest to produce a tasty, dairy-based sandwich spread. Their achievement netted them a $10,000 prize in the New Product Development Competition at the Idaho Milk Processors Association’s annual conference, held August 11-13 in Sun...

News: Developing Food for Earth and Space

Novel processes utilized in food safety programs at both the Department of Defense Combat Feeding Directorate and the National Aeronautics and Space Administration’s (NASA) Advanced Food Technology Project were discussed at the July 2010 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Presented at the same symposium, two commonalities emerged for these seemingly disparate environments: The loss of personnel to foodborne illness may jeopardize a mission, and food...

Columns: Editor's Letter

These are times of change. The economic turmoil of the last 18 months has shaken global confidence, and many wonder what the future will bring. It has also been a challenging time for the food industry. Numerous food recalls and scandals in this country and other parts of the world have led people to question things that were once unassailable, such as the quality and safety of their food.

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April/May 2014

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