This Food Science for Relief and Development column discusses a dried fish protein production startup in Rwanda.

In this column, the author describes how precision fermentation is changing the way we produce food with sustainability in ...

Award-winning sensory scientist Henriette de Kock discusses her efforts to adapt sensory science practices to effectively address the food preferences and cultural traditions of African consumers.

A research team from the University of Illinois at Urbana-Champaign has genetically modified potatoes to be more resilient to global warming. Published in Global Change Biology in December 2024, an ...

The disruptions at the United States Agency for International Development (USAID) that began earlier this year will likely have devastating effects on food systems and global food and nutrition ...

Join us for a dynamic virtual event designed to connect IFT members with the full range of member benefits, focusing on community engagement and professional growth. This interactive session will ...

In a world defined by constant disruption, the ability to absorb shocks and adapt has become essential for successful organizations. This concept of adaptive resilience emphasizes not just bouncing ...

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A new systematic literature review with meta-analyses, published in The American Journal of Clinical Nutrition, demonstrated that chicory root fiber intake promotes a significant reduction in body ...

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