How much do food scientists earn? What are their top career concerns? IFT’s exclusive research delivers comprehensive, easy-to-navigate compensation data across job functions and positions in the food ...

“Money isn’t everything,” conventional wisdom holds—and food science professionals appear to agree. Work/life balance topped the list of workplace priorities in the 2026 IFT Compensation and Career ...

Food labeling requirements in the U.S. are complex, and are changing, so you need to stay ahead of the curve. This course will provide you with the foundational and practical knowledge you need to ...

Many companies face challenges correctly identifying a product’s best by date, resulting often in wasting food that is still acceptable. Shelf-life testing can be difficult and a resource drain, ...

Price volatility and environmental pressures are pushing the chocolate industry toward two new paths: cocoa-free analogs and cell-cultured cocoa. Cell-cultured cocoa could deliver “real chocolate,” ...

IFT 2025–2026 President Peggy Poole reflects on the value IFT brings by convening individuals from across the food system—all with different experiences, perspectives, and areas of expertise.

Cold atmospheric pressure plasma (CAPP) is a novel non-thermal technology that has gained attention in food and agricultural applications. Plasma, the fourth state of matter, offers a good alternative ...

This presentation features the latest and greatest science from an Invited Student Research Presenter! Invited Student Research Presenters were among the highest scoring abstracts out of hundreds of ...

Developing low-acid food products with high water activity (aw >0.97) that remain stable at room temperature or under refrigeration requires strict control of proteolytic and nonproteolytic ...

Regulatory scrutiny, evolving consumer expectations, and formulation complexity are accelerating interest in natural emulsifiers and preservatives. As some conventional ingredients face increasing ...