The biggest lesson I’ve learned is that career development doesn’t happen passively. It requires effort, exploration, and ...

In this column, the author provides insight into how the transformation of food waste into high-value ingredients, or ...

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IFT President Daubert examines the evolving food science education landscape and IFT’s efforts to prepare future industry ...

From certification, to courses and webcasts, to mentorship, to finding your next job - IFT can help you on your path.

Researcher Laura Coelho of the University of Guelph has created a new sensory science methodology called EmoMap.

Executive recruiter Moira McGrath underscores the importance of crafting an effective résumé and offers guidance on how to do ...

This session will provide an engaging opportunity to discuss and explore the importance of inclusion and belonging in the global food system. This conversation aims to strengthen our collective ...

NEW! Explore a virtual experience “From Milk to Ice Cream and the (Food) Science behind It” by taking a journey through real facilities of ice cream production.

Unlock your dream job! Browse entry-level, mid-career, management, and senior leadership positions.

Looking to reduce sugar in your products? Consumers prefer natural sweeteners in sugar-reduced formulations, but options are limited. Stevia dominates the high-potency sweetener space globally, ...