President Gunnar Sigge traces his journey from growing up in South Africa to leading IFT, highlighting how food science can ...

Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...

Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology ...

AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan ...

Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during ...

Chamali Kodikara of the University of Manitoba becomes IFTSA president, bringing food science leadership and research expertise to students worldwide. CHICAGO – September 3, 2026 – The Institute of ...

Gunnar Sigge, PhD, assumes the role of IFT president, bringing global food science expertise and leadership to the Institute of Food Technologists. Sigge has been an active volunteer at IFT for many ...

Browse all Food Technology articles. Vice President, Content and Channel Strategy Bill McDowell is editor-in-chief of Food Technology and vice president of content and channel strategy, directing ...

Influenced by their “foodie” Gen X and older Millennial parents and school programs aimed at healthier eating and preserving our planet, members of Gen Z are beginning to make their mark on the ...

Whether food packaging is made from fossil fuels, plants, agricultural waste, sand, or any other material, less is more when it comes to delivering more sustainable packaging. Packaging reduction ...