E ach year, IFT honors individuals whose careers exemplify excellence in the science of food. At the 2025 IFT FIRST Annual ...

A student research group in the Purdue University Department of Food Science has developed an artificial intelligence (AI) ...

A s a vital energy reserve in green plants, starch has quietly shaped human civilization—nourishing the body, powering ...

Glucagon-like peptide-1 (GLP-1) is a natural, gut-derived hormone that is released after we eat. It has beneficial effects ...

IFT unveiled its new artificial intelligence platform, called CoDeveloper, at IFT FIRST Annual Event and Expo last month in ...

Sliced brisket is combined with two steakburger patties in the BBQ Brisket Steakburger, a limited-time offering from Freddy’s ...

A s consumer preferences lean further into healthier, globally inspired, and plant-based foods, an increasing number of ...

This past year has been marked by rapid change, persistent challenges, and yet, a shared sense of purpose that continues to unite us. IFT has once again shown what’s possible when we come together in ...

In 2020, Kearney, a leading management consulting firm, published a cautionary report suggesting that the costs of feeding ...

M. Monica Giusti (third from left) and some of her former team members (left to right), Ellia La, Nicole Straathof, and ...