IJFST

🎉 8 Weeks Until IFST Autumn Conference 2024! 🎉 We're counting down the days until the IFST Autumn Conference 2024—just 8 weeks to go! 🔗 Don’t miss out! Secure your spot today: buff.ly/3z83xGU

The August issue of #IJFST is here, just in time for summer reading! 🌞📚 Dive into 50+ pioneering research publications on climate change, sustainability, nutrition, gluten-free diets, novel processing, and more. Read here: buff.ly/3Wj13NJ

Exciting event alert! Join us on June 26 from 9:30-13:30 for "Telling a Sense-ational Story" at the University of Reading. Learn how to effectively communicate your research and work through storytelling. Perfect for sensory scientists, product developers, and more!

Episode 3 of Coffee with the Editor is now available to watch on our YouTube channel. In this episode, @IJFoodSciTech editor-in-chief Charles Brennan alks to Professor Alessandra Marti from the University of Milan. Watch the full episode here: buff.ly/3RfaWdL

@OxUniPress OUP's extensive experience in publishing high-quality academic journals, open-access publications, and its commitment to innovation and digital advancements align with IFST's vision for the future of IJFST.

@OxUniPress This transition is part of IFST's strategic initiative to enhance the journal's global reach, accessibility, and impact.

The Institute of Food Science and Technology (IFST) is pleased to announce that the International Journal of Food Science and Technology (IJFST) will transition its publishing partnership from Wiley to @oxunipress (OUP), effective 1 January 2025 🧵

This new video series from Charles Brennan, editor-in-chief of @IJFoodSciTech seeks to demystify recent research articles through informal conversations over a coffee. Watch episodes 1 and 2 here: buff.ly/3JFDqZL #CoffeeWithTheEditor #FoodScienceCommunication #IJFST

🍽️ Emphasis on nutrient content over #foodtexture neglect aspects of personalized nutrition. 🍽️ Challenges faced by older adults and children with Down syndrome highlight the need for industry collaboration in food research considering food texture 👉 : buff.ly/3TbQBre

Let's clear things up! 📣 🥫❄️ Canned, frozen, or dried fruits and vegetables can also be part of a healthy diet. They help provide a year-round, convenient, safe, affordable and high-quality fruit & veg intake. Just opt for options with low salt and no added sugar.

JOIN US TODAY! Our speakers will discuss how to ensure green claims made on food and beverage labels, or in advertising are compliant, in accordance with current best practice and legislation. To sign up now click here: buff.ly/3SRy9nN

👉 Tofu made with transglutaminase & MgCl2 can improve stability & digestibility 👉Modulating pre-crosslinking time can enhance soy protein digestion & absorption 📰 Read more: buff.ly/46S0Cxz

Kombucha a fermented drink with green or black #tea. Research shows that to optimise #kombucha production, it must standardise amounts of herbs, substrates, #fermentation time & temperature as this influences its biological activity. 👉🏻For more: buff.ly/49j2u4s

The latest issue of our monthly journal has now been published. All members have free online access to our internationally renowned, peer-reviewed journal providing access to the very latest research which you can access via this link: buff.ly/47HGUF3

Food processing covers a wide range of activities which transform agricultural produce into ingredients, food and drinks. We have released an update to our Food Processing Fact Sheet. Click here to view: buff.ly/49Koi9c

Diets low in dietary fibre may underlie the development of many characteristically western diseases such as bowel cancer and heart disease. We have released an update to our information statement about dietary fibre. View it here: buff.ly/3RaeL4a

Curious about the origin of yeast? Check out our episode on the history of this useful microorganism on the Food Science Addict Podcast: buff.ly/47CJBYQ