September 2017

  Monthly archive

Joanne Burke describes the aims of the recent Food Science Summer School at the University of Leeds and the activities undertaken by participants.

Hristina Georgieva talks about what she has learnt during the placement in the food industry. 

Tropical Roots and Tubers: Production, Processing and Technology

This volume sets out to provide a complete resource for research, industry and development professionals, whose work is touched upon by tropical root and tuber crops. It is thus both necessary and timely as attention is focused on decline in diversity in human agriculture and nutrition driven by the advance of cereals. Roots and tubers are key providers of dietary starch and micronutrients.

Gastrophysics: The New Science of Eating

The psychologist, Professor Charles Spence, Head of the Crossmodal Research Laboratory at Oxford University, looks at our multisensory experience of food. What is on our minds as we eat? He has studied how our brains process and integrate the information from our senses and how we perceive the world around us.

Daniel Hefft, member of IFST's New Professionals Steering Group, talks about his career and transition from university to industry. 

Those pesky unregulated food supplements!

In this article, Sam Jennings FIFST debunks the myth that the world of food supplements remains highighly unregulated. 



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