The food industry is doing a pretty good job of ensuring that people don’t eat things that give them an allergic reaction
Many factors in materials impact foods and beverages. These range from safety issues, such as microbiological contamination, to texture issues, such as the smoothness of peanut butter.
A growing number of consumers are willing to pay a premium for fruits, vegetables and other foods labelled "organic", but whether they're getting what the label claims is another matter.
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).
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.
The demand for food scientists in the U.S. will increase by 10 percent in the next seven years.