When it comes to diversity, equity and inclusion, actions speak louder than words, according to the panelists who participated in Monday’s session, “State of The Profession (Part 2): Unlocking Excellence through Inclusion in a Diverse Team.”
Panelists Kristen Anderson, vice chair at European Women on Boards and former chief DEI Officer at Barilla, Carla Kupe, gender and racial equity program director at YWCA, and Sherri Dublin, vice president, DEI, culture and communications at…
Christopher R. Daubert reflects on the importance of raising awareness of the science of food discipline.
College and university food science programs are evolving to prepare students for the workplaces of today and tomorrow by bridging the gaps between science and business knowledge.
Foods from the African continent, such as millet and hibiscus, are starting to trend in Western diets. WANDA cofounder Tambra Raye Stevenson says that these foods could help solve the nutrition crisis.
IFT President Sean J. Leighton reflects on the importance of continuous learning.
To kick off Black History Month, two members of IFT’s Member Resource Groups share their stories as food scientists in the African diaspora and how success motivates them to give back.