Preserving nutrients in baked goods

Steve Osborn and Naomi Diaz-Osborn of The Aurora Ceres Partnership and Richard Horton of Carritech Research describe a new, low temperature baking technology able to preserve temperature sensitive

Public engagement with food and drink

Colin Gifford, Design Director of Blast, describes ‘The Crunch’, a new initiative by the Wellcome Trust aiming to make people think about how our food, our health and our planet are all interconnec

Sustainable farming practices

Keston Williams, Technical Director of Barfoots, explains the company’s philosophy on sustainability and innovation and gives examples of projects that have increased the efficiency and sustainabil

Hot on the trail of chillies

Nick Barnes of The Chilli Doctor investigates the sourcing of chillies worldwide together with their traceability and provenance.

Freezing conditions

Freezing is a traditional method of preserving food. However, after thawing, fruits and vegetables have a dramatic loss of quality. Industrial innovation in this field starts with understanding how plants survive winter in nature. Federico Gómez Galindo of Lund University describes a new invention which could revolutionise the frozen vegetable sector.

Trends in food sensory science

Sarah Kemp and Joanne Hort chart the rise of sensory science as a key discipline in determining consumer food choices.

Food Safety Management Systems: their availability and maintenance among food industries in Ghana

Patricia Foriwaa Ababio, Doreen Dedo and Vida Commey survey the availability and use of different food safety management systems amongst food manufacturing and food service operators across Ghana


New FS and T website!

We encourage you to visit the new home for our Food Science and Technology quarterly magazine. This now sits as part of Wiley's Online Library. There, you can access all our past issues from 2017 up to our current issue. Access the new website here: http://www.wileyonlinelibrary.com/journal/fstjournal 

View the latest digital issue of FS&T or browse the archive


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