Food science and technology - Articles

Chris Downs, board president of IFT and director of FaBA

People News

The Food and Beverage Accelerator Program Appoints New Director

January 24, 2023

Chris Downs is now overseeing the organization’s program along with continuing his role as IFT board president.

FDA to offer TechTalk podcast for smarter food safety

April 16, 2021

On April 29, the FDA will launch its first in a new quarterly podcast series that focuses on the development and use of new technologies to strengthen the ability of FDA, regulated industry and others to accelerate prevention, speed outbreak response and more swiftly adapt to crises that could affect the human and animal food supply.

Cargill to open Innovation Lab at University of Illinois at Urbana-Champaign

The innovation lab provides Cargill with a pipeline of software engineering and data science students and graduates ready to modernize agricultural supply chains and food systems across the globe.

August 26, 2019

Cargill, Minneapolis, announced plans to open a new Cargill Innovation Lab at University of Illinois’ Research Park, Urbana-Champaign, Ill.

Texas Tech receives USDA grant to study effects of aging on beef

Researchers will use the rapid evaporative ionization mass spectrometry (REIMS) technology to identify compositional differences in beef. The goal is to predict beef sensory performance to determine the exact peak of beef aging.

August 23, 2019

Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.

Nestle co-founds Future Food Initiative to advance science related to food trends, sustainability

The Future Food Initiative brings together Swiss academic and industrial partners leading in nutritional science and food technology.

February 4, 2019

Nestlé USA, Arlington, Va., launched the Future Food Initiative, a joint research program between Swiss universities and industrial partners that will support Nestlé in the development of trend-based, nutritious and sustainable food and beverage products.

Food Science

Vinome uses DNA to recommend wines

‘DNA-based wine experience’ uses genetic samples to recommend wines

Casey Laughman

July 11, 2017

A new wine service is replacing a sommelier with science.

Editor's Note

Food companies need to prepare for a changing world

As techonology and regulations continue to evolve, food makers need to embrace the changes

Debra Schug

September 7, 2016

Figuring out what customers want to eat and how they will buy it is a full-time job, obviously, and there is an army of people trying to do just that.