Millions of gallons of wine are produced each year, but after grapes are pressed, wineries are left with mountains of ...

Food innovation leaders at IFT FIRST explored where artificial intelligence is delivering value today, what the technology ...

Replacing eggs in baked goods is not a matter of finding a single substitute. Eggs aerate, bind, emulsify, and gel during ...

AI literacy will not look the same across every food industry function. In R&D, a scientist might use AI to help plan ...

In this article, the author details three practical strategies for helping food scientists use AI more effectively in ...

Gene editing technologies like CRISPR are opening the door to crops that can better withstand pests, disease, and climate stress. Progress toward broader adoption of CRISPR and other gene-editing ...

Marcia Walker, PhD, an IFT Fellow, brings more than two decades of front-line experience in food safety, product innovation, and commercialization. She has pioneered high-pressure processing, helped ...

Anupama Joshi, vice president of programs, Center for Science in the Public Interest, is a social change leader with executive management experience in nonprofits and philanthropy. She has more than ...

Examine how AI is being applied across the food supply chain to strengthen preventive controls, enable earlier risk detection, and support more proactive, data-driven food safety decision-making.

Hypertension, or high blood pressure, is the most common modifiable risk factor for the development of cardiovascular diseases, such as heart failure and coronary artery disease. It is also known to ...