Feature

big data

How can technology bring the supply chain of tomorrow to the food industry of today?

Bjorn Thumas, Business Development Director, TOMRA Food explores how technological innovations can change businesses throughout the supply chain.

Food Authenticity Network

Selvarani Elahi, Steve Ellison, Mark Woolfe and Felicia Golden provide an update on the growth of the Food Authenticity Network, a virtual network that brings together information on food authenti

Food inspection technology

Ruth Wright and Jack Severs of Gill, Jennings and Every investigate the rise of in-line food inspection technologies to reduce contamination risks and avoid product recalls and brand damage.

Rethinking water use

Simon Emms of Veolia Water Technologies explains the benefits of reducing reliance on mains water for food and beverage manufacturers.

Seafood sustains a healthy diet

Charles Odilichukwu R.

Centre for Innovation Excellence in Livestock

Casey Woodward of the Centre for Innovation Excellence in Livestock (CIEL), explains the objectives of the Centre, how it has allocated initial grant funding and what the future looks like.

The mark of authenticity

Carol Raithatha discusses progress towards developing a sensory evaluation guideline as part of the accreditation process for Protected Food Names (PFN) in the UK and the EU.

From pixel to plate

Vaiva Kalnikaitė of Dovetailed explores how 3D food printing can be used to create and enhance multisensory dining experiences.

Introduction

A salt on the senses

Sineenath Sukkwai, Kongkarn Kijroongrojana, Napapan Chokumnoyporn, Sujinda Sriwattana, Damir D. Torrico, Kairy D.

Staying in touch with food preferences

Cathrine V. Jansson-Boyd of Anglia Ruskin University discusses why the tactile qualities of food and its packaging are so important in determining how consumers perceive different foods.

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