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Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
This is a list of emerging technologies, which are in-development technical innovations that have significant potential in their applications. The criteria for this list is that the technology must: Exist in some way; purely hypothetical technologies cannot be considered emerging and should be covered in the list of hypothetical technologies ...
Innovative Food Science and Emerging Technologies is a quarterly peer-reviewed scientific journal covering basic and applied research in food science and technology. It is an official journal of the European Federation of Food Science and Technology .
DeepMind used artificial intelligence for the first time to predict protein folding. [1]Singapore became the first jurisdiction to approve the sale of cultured meat. [2]The vaccines produced by Pfizer/BioNTech and Moderna against Coronavirus disease 2019 became the first vaccines developed using messenger RNA [3] and mark the fastest vaccine development and approval, taking only 10 months.
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois.The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals, laboratory issues, and other items related to IFT.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]
To put this in perspective, in the sixteen years from 1945 to 1960, the department of Food Technology graduated 75 of the 140 Ph.D.'s produced by the entire university. This boom of interest in the field of food science and technology ultimately led to the appropriation of $1,650,000 to construct Chenoweth Laboratory.
The NCFST now operates as a center within the institute, along with new platforms such as the Center for Nutrition Research, Center for Processing Innovation, and the Center for Specialty Programs. IFSH has FDA personnel, IIT faculty and students, and has worked with more than 50 food industry-related partner companies."