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, ...

“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 ...

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 ...

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.

Meet the six Startup Pitch Competition finalists competing at IFT FIRST 2026 to showcase food innovation and win the $10,000 grand prize. CHICAGO – July 1, 2026 – The Institute of Food Technologists ...

Anupama Joshi, vice president of programs, Center for Science in the Public Interest, is a social change leader with executive management experience in nonprofits and philanthropy. She has more than ...

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 ...

IFT FIRST’s Startup Pavilion spotlights emerging food innovators, including a live pitch competition showcasing breakthrough technologies and bold ideas. Food Technology Magazine For a front-row view ...

Imagine eating as much as a credit card’s weight in plastic every week. That’s five grams of plastic, the amount that many people ingest in their weekly diets, according to a 2021 report published in ...

Alan Perlstein, founder and CEO of California Cultured, has more than 15 years of experience in cellular agriculture and food technology, beginning his career in early cell-cultured fish research. He ...