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Brain Food - The Official Blog of IFT

5 Things I Learned as an IFT Board Member
Board member Bryson Bolton shares his experience as an IFT Board of Director and the impact it has had on his career and his greater understanding of IFT and its positive impact on the future of food. Read more

Help Address Food Waste and Food Insecurity: Increase Understanding of Date Labeling
According to the USDA, the amount of food wasted in the United States is estimated at 30-40 percent of the food supply, on the basis of 31 percent post-harvest food losses at the retail and consumer levels, which corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. Read more

Traceability and Transparency: Do you know where your seafood comes from?
We’ve all heard the headlines, ‘Is that fish the fish you think it is?’, ‘Fish fraud: What’s on the menu isn’t often what’s on your plate,’ etc. And it’s no wonder because not only is seafood one of the most consumed foods in the world, it is also one of the most difficult to trace, making transparency challenging even in some of the best of circumstances. These challenges also make seafood fraud easier. Read more

Could Tempeh Change the World?
“I have a life mission that I think that if I don’t do it, then nobody in the world would do it.” Amadeus Driando Ahnan, as you can probably tell from that quote, thinks big. Read more

Celebrating Women in Food Science
March is Women’s History Month. In commemoration, IFT took a closer look at some of the trends it's seeing for women pursuing a food science and technology career path. You might be surprised by what we found out. Read more

IFT Volunteers Advance the Science of Food
IFT volunteers are at the core of what our organization does. Without the dedicated work of volunteers, our mission of advancing the science of food would not be possible. Read more

Focus Areas & Core Sciences
Product Development
Food Health & Nutrition
Food Processing
Food Safety
Professional Development
Public Policy
Food Chemistry
Food Engineering
Food Microbiology
Sensory Science