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McGill students win food product development competitions
Two food science teams from McGill University take IFT15 by storm, winning two prestigious – and competitive – product development awards
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New technology could help keep bacteria from sticking around
U.S. scientists have developed a new type of nanoscale surface that bacteria can’t stick to; it’s a technology with promising applications for the food processing industry
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Meat irradiation can reduce pathogen levels to zero
After noting risky food preparation behaviours in consumer kitchens, a food scientist and consumer behaviour expert from the University of California calls for meat irradiation
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A room-temperature frozen dessert is taking a Canadian food science team to IFT
A team from the food science program at McGill in Montreal is headed to a student competition at IFT thanks to their room-temperature frozen dessert
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CIFST’s National Conference goes big in 2014
CIFST has upsized the National Conference for 2014, and is hosting the 17th World Congress of Food Science and Technology
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Zap it!
Exposure to an electrical field can kill harmful bacteria in foods, says scientist at Purdue University
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Magnetic Technology Used for Food Testing
Magnetic levitation was developed with the goal of revolutionizing high-speed rail, creating a fossil-free train. But the high cost and lack of existing infrastructure has made the new trains too expensive to commercialize in North America. Now, a group of…
