The Institute of Food Technologists (IFT) is proud to introduce a new video in the “Day in the Life of a Food Scientist” series that shows what it’s like to be a food scientist at the U.S. Food & Drug Administration (FDA).

Recently, you may have heard some concerns suggesting the FDA has taken steps to end the long-standing practice in the cheesemaking industry of using wooden boards to age cheese. To be clear, we have not and are not prohibiting or banning the long-standing practice of using wood shelving in artisanal cheese. Nor does the FDA Food Safety Modernization Act (FSMA) require any such action. Reports to the contrary are not accurate. 

A new laboratory technique developed by Agricultural Research Service (ARS) scientists could speed the search for soybean plants with resistance to the fungus that causes Phomopsis seed decay (PSD) in the legume crop.

This ACS video breaks down the chemistry of our favorite frozen treat

The Institute of Food Technologists debuted its Certified Food Scientist (CFS) credential in 2013 to recognize the applied scientific knowledge and skills of food scientists, and the recently released Employment & Salary Survey from Food Technology magazine suggests that it is indeed a beneficial designation. According to survey data, CFS recipients earn a median salary of $101,000 vs a median of $81,048 for those who do not have CFS certification.

White-bread lovers take heart. Scientists are now reporting that this much-maligned food seems to encourage the growth of some of our most helpful inhabitants — beneficial gut bacteria.

Many labs use chromatography-based devices. Plus, different labs face different needs in handling chromatography data. Nearly any situation, though, benefits from a chromatography data system (CDS).

Researchers use stress to improve quality of fruits and vegetables to combat health issues.

Mussels might be a welcome addition to a hearty seafood stew, but their notorious ability to attach themselves to ships' hulls, as well as to piers and moorings, makes them an unwelcome sight and smell for boaters and swimmers.

Essential oils have boomed in popularity as more people seek out alternatives to replace their synthetic cleaning products, anti-mosquito sprays and medicines. Now scientists are tapping them as candidates to preserve food in a more consumer-friendly way.