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IFT’s journals are a great way to share your research with the science of food community.

Since 1985, the Institute of Food Technologists Student Association (IFTSA) College Bowl Competition has tested the knowledge of student teams from across the United States in the following areas: ...

Get a taste of the exceptional research shared each month. Published since 1936, the Journal of Food Science (JFS) brings peer-reviewed, original research reports and critical reviews from researchers ...

Get a taste of the exceptional research shared each month.

Food science draws from many disciplines, including biology, chemical engineering, and biochemistry to better understand food processes and improve food products for the general public. As the ...

Swicy mashups, savory–sweet pairings, and sour notes fuel innovation. Authentic global cuisines replace broad, Americanized versions. Botanicals, adaptogens, and fermented ingredients link flavor with ...

In this column, the authors explore emerging research on how probiotics influence health beyond digestion—examining their potential roles in mental health, cardiovascular function, metabolism, immune ...

Today’s consumers are looking for customizable foods, beverages, and dietary solutions that will help them more aggressively meet their own unique nutrition and personal health goals. General health ...

Market researchers agree: Often the best way to understand something is with a combination of quantitative and qualitative analysis. So that’s what Food Technology did to arrive at our 2025 Consumer ...

Middle Eastern cuisine is a category as vast and broad as, well, the desert. Distinguished by intoxicatingly aromatic spices and herbs, generous vegetable inclusions, plant-based proteins such as ...

In a world where slow news days seem to be a thing of the past, flavors that foster positive moods and offer a respite from stress and worry are what consumers appear to want, and even need. “With a ...