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The article highlights the challenge faced by many food science graduates who lack essential business skills, as illustrated by Michelle Frame's experience with interns. Topics include the need for integrating business competencies into food science programs, the challenges in doing so, and various approaches taken by universities to bridge the gap, emphasizing the importance of evolving curricula to meet industry demands and prepare graduates for diverse career paths.

An interview with Dan Gomez, managing director at Brown Gibbons Lang & Company (BGL), who is strategically positioned in Chicago to facilitate dealmaking in the food and beverage sector, leveraging the region's abundance of midsized, privately held companies seeking exit strategies. Despite challenges in 2023, private equity players remain optimistic about 2024.

The article focuses on the U.S. Food and Drug Administration's final Food Traceability Rule (FTR) with a January 2026 compliance deadline. It highlights challenges in adopting tech-enabled traceability systems and discusses topics such as interoperability, infrastructure, and benefits of implementing traceability technologies in the food industry.

The article focuses on generational shifts reshaping the U.S. food and beverage industry, driven by smaller households, younger adult consumers, and urban dwellers. Topics discussed include catering to families with kids as important spenders, millennials and families prioritizing healthier eating, and the influence of urbanites as a key food demographic.

The article offers information on the how emerging ultraviolet light technologies will advance food safety. It mentions the views of the Tatiana Koutchma, novel processing research scientist at Agriculture and AgriFood Canada's Guelph Research and Development Center on advancement in food and food-contact surface disinfection technologies.

The article introduces Yangyang Jin, the former chair of the New York Section of IFT and current global business manager of food and nutrition at Sun Chemical. Topics covered include her educational background, her resonance with the IFT core value of "Community," her prediction of the emerging importance of mushroom flavor in 2024, and her personal preference for sashimi-grade salmon if she had to choose one food for life.

The article focuses on how Extended Realities Will Impact Food Processing. Topics discussed include the information age where physical experiences gradually give way to digital interfaces-is in full swing; and lmmersive technologies merge the physical and the digital or simulated world to provide a sense of being immersed in 360-degree environments.

The article discusses the ketogenic diet, which focuses on high fat, moderate protein, and low carbohydrate consumption to achieve ketosis. It mentions that Genomatica Inc. conducted a study showing that their product, Avela (R)-1,3-Butanediol, effectively raised betahydroxybutyrate (BHB) levels, demonstrating its ability to induce and maintain ketosis for improved mental clarity and endurance.

The article discusses CJ Food & Nutrition Tech's global launch as a 'Total Solutions Provider' in the food and nutrition market, highlighting its portfolio of innovative and sustainable products like TasteNrich and FlavorNrich produced through microbial fermentation of plant-origin ingredients.

The article discusses Sparkalis' investment in Fooditive, a sustainable plant-based food technology business known for its innovative products like upcycled calorie-free sweetener derived from apple and pear side streams, vegan casein, and bee-free honey.

The article announces the newly elected leaders of nonprofit Institute of Food Technologists (IFT), including President-Elect Chris Daubert, who will assume their positions on September 1, 2023, contributing to the advancement of IFT's members and the science of food.

The article focuses on several innovation in food industry. Topics discussed include rise in adoption of frozen foods since the COVID-19 pandemic; demand for Cobranded restaurant and celebrity chef meals; and rise in consumer preference for convenient meals and meal kits that require more involvement.