Two food science teams from McGill University take IFT15 by storm, winning two prestigious – and competitive – product development awards
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
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
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
CIFST has upsized the National Conference for 2014, and is hosting the 17th World Congress of Food Science and Technology
Exposure to an electrical field can kill harmful bacteria in foods, says scientist at Purdue University
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…
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