Peggy Poole, IFT's president, will present the Binsted Lecture on "Leveraging AI in New Product Development and Food Safety" ...

KANSAS CITY — Cost reduction is the No. 1 trend that will influence food and beverage product development in the next 12 to 18 months, according to exclusive research conducted by Food Business News ...

Volunteer Don Maruyama, second from left, led VIPs and lawmakers on a tour of the kitchen facilities inside the new Value-Added Production Development Center on Friday in Wahiawa. Construction on the ...

KANSAS CITY — Think of artificial intelligence (AI) as potentially a way to accelerate innovation in the food industry. Ingredient selection is one example. “Artificial intelligence has the potential ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min The 33,000-square-foot center in ...

It’s no surprise that consumers’ food and beverage preferences are changing. Food and beverage companies need to act swiftly to put new products that consumers want on shelves—and they recognize how ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

Food science students at UC Davis gain hands-on experience in the Food Product Development class. They come up with a new food concept, develop prototypes, analyze consumer demand, design packaging ...

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