Managers seeking to fill a job opening in the current competitive environment need to remember that market conditions have changed over the past two years and traditional hiring approaches don’t necessarily apply. Recruiters have some advice.
• Get flexible. Joel Oliver, a partner with food industry executive search firm OSI, shares the example of an employer that refused to budge on salary—even for an engineering position that had been open for half a year “sort of in the …
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.
IFT President Sean Leighton and several IFT members reflect on the value of volunteering.
IFT President Sean Leighton reflects on the value of collaboration within the science of food discipline and highlights the value IFT FIRST will offer in this area.
Columnist Kantha Shelke makes the case for adopting an appreciative inquiry approach to the science of food.
IFT President Sean J. Leighton reflects on the importance of continuous learning.