🎉 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:

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:

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:

@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.

@OxUniPress IFST extends our heartfelt gratitude to Wiley for their unwavering support and dedication over these years. Their commitment to excellence has been instrumental in positioning IJFST as a leading source of cutting-edge research and innovation.

@OxUniPress For over a decade, Wiley has been a trusted partner in the publication of IJFST. The collaboration has seen the journal grow in scope and impact, becoming a prominent voice in the field of food science and technology.

@OxUniPress As the journal transitions to OUP, it will also become an open access (OA) publication, meaning that readers will not have to pay to access the content of the journal.

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: . #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.👉 :

RT @EUFIC: Let's clear things up! 📣. 🥫❄️ Canned, frozen, or dried fruits and vegetables can also be part of a healthy diet. They help provi….

RT @ifstnews: JOIN US TODAY! Our speakers will discuss how to ensure green claims made on food and beverage labels, or in advertising are c….

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

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:

RT @ifstnews: The latest issue of our monthly journal has now been published. All members have free online access to our internationally re….

RT @ifstnews: Food processing covers a wide range of activities which transform agricultural produce into ingredients, food and drinks. We….

RT @ifstnews: Diets low in dietary fibre may underlie the development of many characteristically western diseases such as bowel cancer and….

RT @ifstnews: Curious about the origin of yeast? Check out our episode on the history of this useful microorganism on the Food Science Addi….