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. 

Does the widespread and still proliferating use of antimicrobial household products cause more harm than good to consumers and the environment? Evidence compiled in a new feature article published in the journal Environmental Science & Technology (ES&T) by Arizona State University professor Rolf Halden shows that decades of widespread use of antimicrobials has left consumers with no measurable benefits.

According to a recent article in the Kansas City Star, some scientists are accusing the U.S. government of only funding marijuana research that shows the ill effects of the drug.

Panel lauds new labeling guidelines, takes aim at added sugar and salt in food, as well as some supplements.

Some important news for those involved in the food science world.

Exploiting the public's rising concern about concussions, some companies are offering possibly dangerous products that claim to cure traumatic brain injuries

Lowering arsenic levels in apple juice is a step in the right direction, but regulators could and should go further

The FDA and other regulatory agencies consider the integrity of laboratory data to be an integral part of the drug manufacturing process. Deficiencies of out-of-specification (OOS) investigations continue to be the major cause of warning letters in the pharmaceutical industry.